Honey Sriracha Oatmeal

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Oatmeal used to be the meal I ate when I was desperate.  It’s cheap and I always have it on hand, but it’s extremely bland.  It needs lots of sugary things to make it palatable, and I don’t always want to eat lots of sugar.  So oatmeal was relegated to desperation pile… until I discovered Honey Sriracha Oatmeal.

This stuff is amazing!!  (Don’t judge by the pictures, oatmeal doesn’t photograph palatably.)  I usually add mushrooms and onion, but I also add whatever else I have on hand.  It’s great with ginger and garlic.  You could easily add peas or broccoli, or veggie sausage.  This recipe is so good that I’ve actually cooked more just so I could have seconds.  I’ve never wanted seconds of oatmeal before.

Start by chopping your onions and mushrooms.  I recommend using frozen chopped onion to save time.  Saute them in a bit of olive oil until soft.  Add any other vegetables or seasonings, such as garlic or ginger, and continue to cook for a few minutes.

Add all remaining ingredients and cook until the honey sriracha oatmeal has thickened.  Play with the proportions of honey, soy sauce, and sriracha until it’s perfect for you.  I don’t usually measure these items out.  I just pour them directly into the pot – it’s a very forgiving recipe.

If you want to add more protein, you could easily crumble some vegetarian sausage into the mix.  I’ve added chickpeas before.  They’ll do in a pinch, but the texture is a bit wonky.  However, tempeh would be good, and as I mentioned earlier, you could add an assortment of vegetables to your oatmeal.

Honey Sriracha Oatmeal may seem like a lot of work for a busy morning.  I save time by using frozen onions, jarred garlic, and ginger paste.  This recipe makes one serving, but you could easily scale it up to feed multiple people.

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