Oatmeal is arguably something most people have sampled at some point or another in life, or at least have heard of it before. On its own, I find it to be a little bland, but there are all sorts of things you can add to it to enhance its flavour and make it a little less sludge-like.
When I got back into rugby, I quickly realized that what I was eating for lunch on a given day simply wasn’t cutting it. I needed more food and more nutrients, and because I’m a serial food repeater and eat the same things for breakfast and lunch almost every day, I figured oatmeal would be a solid choice. Initially, I was eating it with some cinnamon and peanut butter, along with a banana, usually, amongst other fruits, and then I caught wind of how, apparently, most people in Norway eat oatmeal, and that is with an egg mixed in.
I’m not going to pretend that when I first learned of this tactic that I didn’t find it a wee bit repulsive. The idea of an egg in oatmeal is not something I considered to be enticing, and I figured it would completely change the flavour and texture of the oatmeal. But, figuring the Norwegians might be onto something, I decided to give it a shot one day, and I haven’t looked back since.
I imagine there are different ways in which someone can incorporate an egg into their oatmeal, but I scramble one in after I’ve added some water and before I cook it. This way, the egg cooks along with the oatmeal simultaneously, and once it’s ready, I mix everything together until it’s one big happy family. I can’t taste it, and it’s an extra shot of protein, so it really is a win-win concept. Try it out sometime.
Photo by Margarita Zueva on Unsplash
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