As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.
Today: How to change up your oatmeal game.Â
I think that you should put cheese on your oatmeal, and then eat it for lunch. Salt and pepper, too. Maybe some hot sauce.
Yes, this sounds crazy. Yes, this sounds revolutionary. Yes, this sounds like something that people will give you weird looks for, like if you brought pungent Indian food into your cubicle, or a drippy, messy burrito.
But you should do it anyway, because it is not nearly as weird or boundary-pushing as it seems. Risotto, polenta, and grits all get the savory treatment; why should oats always be syruped and dried-cranberried? Why not put more salt, more cheese, and more spice onto that steaming bowl of front of you -- one that reheated beautifully in the microwave, mind you -- and feel daring, original?
All the more reason to have that pastry for breakfast.
What breakfast foods do you like to eat for lunch? Let us know in the comments!
Written by: Brette Warshaw
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30 Comments
http://29calories.com/2013/09/16/kale-spinach-baked-oatmeal/
1/2 cup pumpkin
1 cup water (a little less for more dense oatmeal)
1/4 teaspoon sage
1/4 teaspoon garlic powder
1/4 cup pumpkin puree
grated parmesan
Mix all but the pumpkin and parmesan for about 2.5 minutes in the microwave. When it's to a consistency you like, mix in the pumpkin and parmesan.
I can imagine using it, cooked (microwave fine) and pureed with a stick-blender, to thicken a sauce that has a lot of acid and needs a little thickening and sweetness.
People are more receptive to it when you tell them it's "wheat polenta" than saying savory oatmeal.
See what other Food52 readers are saying.