In the spirit of starting off 2011 with good habits, I’ve been thinking about ways to upgrade my eating routine — starting with breakfast. I’ve always been a fan of sweet breakfasts, and have been known to order toast with peanut butter and banana in restaurants (yes, I am five years old). But it’s time to break out of the rut. Savory breakfasts, here I come. I’m planning to make Mark Bittman’s Coconut Oat Pilaf soon, but first up: a savory twist on traditional oatmeal, courtesy of Daphne Oz.
I make this thing called gladiator oatmeal: Start by cooking steel cut oats on the stove top. In a separate pan, I saute shallots in a bit of olive oil with a sprig of rosemary. I add cut up dates and fake Canadian or real bacon. Once that’s done, I put it over the rice or oatmeal. It’s the perfect balance of a little bit of sugar and fat, combined with complex carbohydrates.