I always had in the back of my mind that I would never blog a steaming hot bowl of oats. First off, they are a pretty ugly food. Secondly, they’re oats, I mean come on, no matter what you add to them, they are just a glorified version of instant oatmeal, right? That’s what I thought too until I expanded my horizons and changed breakfast forever.
Enter cheesy tomato oatmeal. It would be perfect if I could just figure out how to get protein powder into the mix. I know: You just posted a picture of lumpy reddish glop. It is ok though, I promise, I included the requisite Healthy Living Blogger miniature oatmeal spoon, which, in this part of the world, comes standard with your furnished apartment. To further justify my actions, I have also included cheesy toast because it is just wrong to ingest tomato sauce without cheesy bread.
This may have ended my love affair with the overnight oats that I have been eating daily for years. That’s truly something!
Please at least give them a try before hitting ‘Unsubscribe’!
Figures that I would venture back into food blogging after a months long hiatus with precisely the thing that I vowed to myself never to write about.
- 1/2 cup old-fashioned oats
- 1 cup water
- 1/2 cup tomato sauce
- 1/2 ounce provolone cheese, shredded
- 1/2 tsp garlic salt
- pinch of black pepper
- Combine ingredients in a sauce pan over a medium heat.
- Stir frequently until oats reach desired consistency.
- Serve warm.
Servings ~ 1
Calories ~ 260, Carbohydrates ~ 35g, Fat ~ 9g, Protein ~ 11g