I’ve never been one for oat porridge but since I was going vegan for a fortnight I had to look for low carb vegan breakfast option.
8 August breakfast was rolled oats cooked in water with a tablespoon of coconutrients ground coconut. But I found it a little bland for my taste.
So for 9 August (National Day), I decided to put an Asian twist to a decidedly ang mor brekkie.
I cooked the rolled oats in water and added some salt and garam marsala. The spices lifted the dish and imparted great flavour and triggered satiety more quickly. I was quite full after eating half of the porridge. Which was wasn’t the case when I didn’t add the spices.
Here is the recipe:
Savoury oats porridge
Soak 1/3 cup rolled oats in water overnight
In a small sauce pan over medium heat cook the oats with 1/4 cup water.
Add 2 tbs coconutrients ground coconut
1/2 tsp salt
1/4 tsp garam marsala
1 tbs fried shallots
Stir until it is well mixed. Serve and eat!