That Time I Made Savory Oatmeal and It Was Kind of Weird But I Ate It Anyway

When I first heard about savory oatmeal, I felt confused. Onions in oatmeal? Is that even possible? What planet are we on?

I grew up eating oatmeal out of little packets, the kind you tear open, pour some water on and stick in the microwave. My preferred flavor was maple brown sugar, but occasionally I’d opt in for the apple cinnamon kind. Thankfully, no packets said “garlic and onions” or the younger me would’ve run screaming into the hills. The current me is slightly more open-minded.

What changed my mind was a fancy meal at a fancy restaurant somewhere–I forget where–during which I had some kind of protein served on a mushroom oatmeal (or was it mushroom porridge? is there a difference?) that was quite compelling. I made a mental note. I also made a mental note when Mark Bittman wrote about savory oatmeal in one of his columns.

But this wasn’t the sort of thing I could cook if Craig were here. He wouldn’t go for it. This is extreme, radical foodstuff, not like putting walnuts in your chocolate chip cookies…we’re talking a major leap here. I knew I had to do it alone so, while he was at Sundance, I did.

I started by cooking onions in butter:

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