Wednesday, July 31, 2013

More Trendy Food

Once again I have succumbed to a fad. I probably spend too much time on TasteSpotting, where so many of the bloggers seem to be copying each other.

Popsicles! (Yes, I intend to make popsicles this summer, and I will no doubt blog about them.) Green smoothies! (You know what? No, just no. Let everyone else do it.) Cookies, in a stack with a string tied around it, photoed with the obligatory mini milk bottle and a swirly paper straw! (Not gonna happen, but I know where to go if I want to look at some.)

OK, this one got me: overnight oats. It's so enormously ubiquitous, it's impossible to know who came up with this idea. I mean, go to Google and type "overnight." Before you even finish typing it, Google will suggest overnight oats, top of the list! And while you're there, you can find out how to make it, because this isn't a recipe blog. {smiley face}

But I will tell you roughly how I went about having this for breakfast, once I learned about it.

OK, the night before, soak some raw, rolled oats (the old-fashioned kind, not quick-cook) in some buttermilk. You shouldn't underdo the amount, but it won't hurt if you overdo it. Stir in some chia seeds — trendy, trendy chia seeds (they're good for you, and they provide a neat texture, but if I call it "gummy" you will never visit this blog again). Some sweetener goes in, too, and maple syrup is a very common one on the internets. Stir it all up. I should mention that you ought to make this mixture in a jar with a lid, because you might want to make enough for multiple breakfasts, and you can just keep the jar in the fridge.

Into the fridge this all goes (and I'm afraid I might have forgotten to tell you all the ingredients, but you can look it up). Overnight. Yeah, raw oats, overnight in the ice box!

At breakfast time, scoop out a small mound for each serving — these oats aren't diluted by cooking in water, like hot oatmeal. It's a compact, nutrient-dense thing. And it's cold. Sorry, you ain't gettin' a hot meal, but, then, you didn't have to cook it, either.

The oats will be soft enough to eat. A little chewy, maybe, but it's not at all objectionable. And, darn, there's a faint raw taste, but you won't mind, really.


Here's the thing. It's convenient! It's good eating. You can make enough at one time to feed you for a good few days.

I liked this breakfast, trendy though it is.

Imagine calling a bowl of oats trendy.

UPDATE: First, we made another batch, with even more buttermilk. It came out looser, softer, almost the exact texture of cooked oats. And no raw flavor! Also — it just occurred to me — if you want it hot, you can nuke it for a few seconds. Duh!

Second, comments, people? Thanks to Chilebrown for dropping by, but I'm feeling sad and neglected.


Chilebrown said...

I cannot keep up with all your verse, so this comment is a little tardy. We omitted the culture step of butter making with great results. I am imagining you buying your own cow,wooden butter churner and bonneted farmers wife garb. Now that would be Marin.

cookiecrumb said...

Chilebrown: Hey, dude, yes! You can mos def make butter without culturing. It's very nice. But the taste, the taste!
And here in Marin, we're hippies, not pioneers.

Zoomie said...

I'm in MI, but don't want you to feel sad and neglected. What is the big red pompon?

cookiecrumb said...

Aw, Zoomie! Weep, weep; feeling better.
The red pompon is a strawberry. I have a new camera, and it seems to me the proportions of items in the picture are all distorted... Nah, funky skills. :)

Greg said...

Ugly, scary, hard to photograph food... but it sure does taste good!:)

Ferdzy said...

Okay, late to the party here, but isn't this just Birchermeusli, with a new name? Not that there's anything wrong with that!

cookiecrumb said...

Yes, this is just like muesli, which I have bought but never made from scratch. This isn't trendy at all! :D
Thanks, hon.