For a creamier texture, I would have used buckwheat or steel cut oats which pack a nutritional punch to rival that of instant oatmeal, which is stream treated for faster cooking.
First I grated a carrot. Actually, I couldn't find the grater, so I just used a peeler to peel it into strips and chopped those up. I brought a pan to low/mid heat and added a decent pad of butter -- maybe a little less than half a tablespoon.
|Documenting the intricacies of microwave oatmeal.|
carrot halwa, whose flavors, like cardamom, would also shine in this oatmeal. Raisins, too, would add a lovely bit of tartness to offset the sweet.
|It's not much to look at (I was hungry, I had just run five miles|
and picture-taking was not high on my list of priorities at the moment),
but it sure was a nutritious, non-typical and TASTY breakfast delight!