Thursday, February 25, 2010

porridgey love

Continuing to experiment with overnight oats!


Last night:

1/2 c oats
1 tsp currants
1/3 c milk
2 T yogurt (I used Light n Fit pineapple coconut mmm!)

This morning:

1 small banana
1/2 oz almonds


For aesthetic purposes, I blend in some of the toppings and put the rest on top, hahaha. Funny how your eating style changes when you get a blog.

It was yummy! I like the addition of the banana. And since I only make my beloved peanut butter and banana stovetop oats when the banana is SUPER RIPE, this is a good breakfast that uses the firm bananas.

And now for something completely different:


When at HMart, I sometimes like to just browse the shelf looking for fun ethnic eats. This caught my eye- apologies for it being too dark to read- Rice Porridge with Chestnut and Red Bean.

Ingredients: glutinous rice, sweet red bean, chestnut, salt, water

Stats: 300 calories, 6 g sugar, 0 g fiber (eesh!), 7 g protein, 570 mg sodium (EESH!).

So kind of a mixed bag. Refreshingly short and natural ingredient list, decent on the protein, but ultimately not an everyday breakfast.

I lifted off the lid to reveal this:


Adorable spoon, and directions which I’m sure were very helpful, if I could read Korean… but alas, I cannot. So safety first, I transferred it into a bowl I KNEW was microwave safe and heated it up. Here’s what it looked like, with gorgey chunks of chestnut and red bean:


The verdict? Yummy! Definitely on the sweet side, but not cloyingly so like, for example, American instant oatmeal. I really cannot get enough of sweet bean dishes, they are so fun!

Due to the ABSENCE of fiber, in stark contrast to my usual oat breakfasts, I had some apple slices on the side.


And it actually kept me full! Usually I’m all about the carbs, but clearly the extra protein gave it some extra oomph.


Veggies 'n' Cake said...

I can't believe I haven't tried the overnight oats yet. I've read about them all over the interent but haven't tried them out. I do believe it is about time;)

Do you just combine all the ingridents and put them in the fridger overnight? Eat in the morning?

Fresh Local and Best said...

The rice porridge dish from HMart looks very interesting. I love red bean sweets. I'll check it out the next time I am at HMart.

Kristin said...

Mmmmmmm. Love the addition of currants!

Rachana Kothari said...

I love the porridgey love:) yummy!!!

tam said...

Your bowl and plate are gorgeous! Your breakfast is looking good too

Thanks for stopping by x x

sophia said...

korean pumpkin porridge! You know, it's very very easy to make those at home....and so much cheaper, too! :-)

Molls said...

oh that Korean dish sounds so interesting! I bet it was delicious though! Somethings just taste way better than they look for sure!

Anonymous said...

Don't you love those random market finds? They are the spice of life (are at least of our diets ;))! Looks like the overnight oats turned out really well (and the aesthetically pleasing arrangement of toppings is duly noted and appreciated).

Natashya KitchenPuppies said...

Yum, looks yummy!
I do overnight steel cut oats in the slow cooker with apple chunks.
You are brave to try the korean porridge, love that little spoon! I am that way with spices, I bring them home before I know what to do with them.

Jess said...

Mmm! Your overnight oats look amazing!
<3 jess