This adapts the famous Thai noodle dish with oats and common western ingredients. Total cooktime is about five minutes.
- microwave-safe bowl
- 1/2 cup rolled oats
- 1 tsp garlic
- 1/4 tsp ground red pepper (adjust to your heat preference)
- 2 tsp erythritol (or your preferred sweetener)
- 2 tsp chicken or vegetable broth base (low sodium, ideally, since fish sauce is salty)
- 1 tbsp peanut oil
- 1 tsp fish sauce
- 1 tsp lime juice
- 3/4 cup water
- 2 tbsp crunchy peanut butter
- 1 tsp dried shallots/scallions/chives
- 1 tsp sriracha
- combine all ingredients except peanut butter, chives, and sriracha in bowl
- cook on high until oats are nearly done, about 2 minutes
- stir in peanut butter and cook until oats are tender, about another 2 minutes
- top with shallots and sriracha
Frozen vegetables like peas+carrots, peppers, and onions are good additions. To reduce carbs, use them in place of half the oats.
Replacing the water with coconut milk adds a lot of flavor. I don’t find it worthwhile to keep on hand, though. The same goes for replacing the lime juice with tamarind paste.
Consider topping with an egg for a more conventional flavor and added protein. I crack it onto the oats after stirring in the peanut butter.
Garlic Oatmeal is another savory oatmeal. It’s a bit quicker to prep since it has fewer ingredients.
rolled oats $2.50/42oz (store brand, local grocery), garlic powder $8.94/26oz (McCormick, Amazon), ground red pepper $11.14/16oz (Chef’s Quality, Amazon), erythritol $11.25/2.5lbs (NOW Foods, Amazon), broth base $3.00/12oz (Orrington Farms, Walmart), peanut oil $11.98/128oz (Great Value, Walmart), fish sauce $2.42/6.76oz (Thai Kitchen, Walmart), lime juice $10.10/64oz (Lucy’s, Amazon), peanut butter $19.35/78oz (Teddie All Natural, Amazon), sriracha $8.73/56oz (Huy Fong, Walmart) ↩