So I’ve never been a fan of the sickly sweet oatmeals and other western style breakfast cereals, especially those with lots of sugar, so I’ve started recently getting into savory oatmeals and other porridges. My favorite so far is using a base dashi stock, miso paste and chili oil alongside some chopped light vegetables such as kimchi and scallions (water spinach is also good when finely diced).
I do chicken or beef stock sometimes, and sometimes make what is like mac and cheese with oats instead of pasta (whole groats can be nice in this). You can also make sweet oatmeal without using so much sugar that it’s “sickly”.
I’d also like to plug the fact that you can get a hand crank device called a flaker that lets you turn whole oats into oatmeal fresh, and do the same to other grains like wheat, rye, spelt, etc for other whole grain hot cereals.
Better than bouillon is some of my fav easy stock to use and has some great meat and vegan options
Agreed! That’s what I usually use too.