Popular Porridges
Category Archives: Stove Top
Pumpkin Chocolate Swirl Oatmeal
I’ve made several pumpkin recipes, and they all carried a similar theme; in particular, they all included pumpkin pie spice.
This recipe let me depart from that category. I’m finally exploring all pumpkin possibilities, which I intend on doing more frequently going forward. Pumpkin Chocolate Chip was a success, so why not with cocoa powder? (more…)
Maple Sweet Potato Oatmeal
I think I’ve overcome my dislike of maple syrup. I’ve recently realized that it was never maple syrup itself that I loathed, but instead the general experience of eating the classic American pancake breakfast (aka Bisquik). I hate the taste of premixed white flour pancakes, and combined with sweet syrup, I was destined for a post-breakfast bellyache. It’s no wonder I associate pancakes and syrup with misery.
On the other hand, maple syrup and oatmeal has become one of my most beloved ways to start my mornings. Not only does it sweeten an earthy porridge, but it adds an unmatchable flavor that I’ve truly come to appreciate…maybe a little too much. 🙂
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Chocolate Pomegranate Oatmeal
I remember being underwhelmed the first time I tried pomegranate. I expected it to taste exotic and burst with flavorful juices, like a Fruit Gusher. I couldn’t deny my disappointment the first time I bit into one and crunched into the inner seed.
As with coconut, cranberries, and kiwifruit, I eventually came around to love everything about pomegranates, including the qualities I originally loathed. I love that little crunch now. I love the subtle indescribable flavor. I love the feel of the misshapen little jewels on my tongue before they burst.
…and if I’m being honest, I still love the look of them more than anything else. I mean…look at them! They’re beautiful!
Cranberry Pear Oatmeal
For all the pear lovers out there, you’ll appreciate this recipe. As you all know, pears are one of my least favorite fruits. Thanks to the cranberries, I was able to enjoy this oatmeal anyway. I noticed from Foodgawker that pears and cranberries are a common food combination, but I had never experienced it before, and I found the flavor duo to be quite unique and fun.
It’s amazing how my opinion of cranberries has changed in the past month and a half. When I first bought the jar of cranberry sauce early in November to use as a topping for fall-themed recipes, I was pretty indifferent to it. It was significantly better than the cranberry sauce I’ve had in the past, but still nothing special.
Then I bought the fresh cranberries for a few recipe ideas that never actually ended up happening until this week, but I’ve been using them for other purposes (sauteed with brussels sprouts!), and I’m slowly falling in love.
Sweet Potato Gingerbread Oatmeal
Sweet potatoes are so dreamy. They can be silky and creamy, or fried and crunchy. They can be salty and packed with herbs, or sweet and packed with spices. I do love me some sweet potato oatmeal.
This recipe is quite different from my other gingerbread recipes, mostly because I allowed sweet potatoes to be the star. It seemed pointless to mask the sweet potato flavors completely since I already have gingerbread recipes, so I intentionally elected to make this more of a “gingerbread-spiced sweet potato” recipe (and I’m pleased with the results).
Thanksgiving PB and J Oatmeal (with Pecan Butter and Cranberry Sauce)
You may have thought that I had already used every possible PB&J combo. Well, you were wrong. I got fancy.
What is Thanksgiving PB&J? Thanksgiving PB&J uses pecan butter instead of peanut butter. Thanksgiving PB&J uses cranberry sauce instead of grape/strawberry jelly. Thanksgiving PB&J will blow yo’ mindz.
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Salted Chocolate Chestnut Oatmeal
As I was looking up ideas for recipes using chestnuts, I kept seeing recipe after recipe of chocolate chestnut cakes. In these cakes, the chestnuts are pureed and mixed into the cake batter, so I imagine they are virtually undetectable in the cake (unless you have a keen sense of taste). I thought this was lame at first, considering I like using recipes that highlight my ingredients, not hide them.
However, the more I work with chestnuts, the more I realize that I don’t actually think they’re that great. They’re sadly lacking in flavor, and the flavor that they do have is slightly…unimpressive. Thus, to use up the last of my chestnuts, I decided to steal this idea.
Apple and Chestnut Oatmeal
When I posted my Berry and Fig Oatmeal and asked readers what ingredient they’d like to see me experiment with, Irene (a frequent commentor) requested chestnuts. My initially reaction was “GTFO.” My only experience (truly, the only one) with chestnuts was last Thanksgiving. I spent that holiday with Allison and her family, and together we prepared a phenomenal Chestnut, Leek, and Apple Stuffing.
Obviously, I loved this dish, but I still couldn’t see myself using chestnuts in oatmeal. However, as I wear out all my pumpkin and sweet potato possibilities, I’m starting to open my mind to different ingredients. Cue the chestnuts.
Apple and Veggie Sausage Oatmeal
I definitely try to limit my exposure to fake meats, but it’s always fun to experiment with them. My friends know that soyrizo is my absolute favorite, and good ol’ tempeh is a close second. I tend to have those around in my kitchen pretty regularly.
However, occasionally I get super crazy and buy random items…like these sausage links.
Lemon Steel-Cut Oatmeal
Every time I think all my lemon ideas have dried up, another springs to my mind. As of this moment, I can’t say I have any more lemon recipes to give you. However, I’m sure within a couple of months, I’ll miraculously think of another. It’s simply inevitable.
