Oatmeal Breakfast Bowls

As I mentioned in my menu post yesterday, I am trying to cut down on my sugar consumption and lose a few pounds.  My plan is to eat a lot of vegetables and healthy protein and to eliminate refined sugars and starches.  One challenging meal is breakfast where most breakfast options are sugary or composed of simple starches.  I have previously written about having vegetables for breakfast where some savory options include a vegetable hash or international cuisines like Japanese.  But, I wanted something that incorporated oatmeal which is my preferred breakfast item and is so good for you.  Here are two savory takes on breakfast oatmeal, one a simple peanut butter oatmeal, and the second an oatty twist on the breakfast bowl dish, usually made with grits or potatoes.  This version has a lot of protein, and eliminates the cheese. It’s substantial enough for breakfast for dinner nights.

Savory Oatmeal Bowls
per serving

1 cup prepared oatmeal (preferrably steelcut or old fashioned made with milk or soy milk)
1 egg, prepared to your liking
1 thin slice ham, chopped
1 t green onion, chopped (optional)
tobasco, salt and pepper to taste

In a large bowl, combine the cooked oatmeal, cooked egg (I make these sunny side up still soft in the center),ham and a dash of tobasco.  Sprinkle with green onions and black pepper and serve immediately.

Peanut Butter Oatmeal
per serving

1 cup of prepared oatmeal
1 T all natural peanut butter
1 t roasted salted peanuts, chopped

When oatmeal is ready, stir in peanut butter and chopped peanuts, serve immediately.

shared at $5 Dinners, Ultimate Recipe Swap, and Tempt My Tummy Tuesday