The breakfast of champions!

Uncle Pasto is a diabetic. I’m pretty sure I’ve mentioned this before. What this means: oatmeal with maple syrup or brown sugar in the morning is right out, no matter how much all the rest of us may think it’s delicious. I’m not a fan of having to cook separate meals for everyone (this is why my friends call me Iron Chef Allergy), so I make a point of cooking so that he can eat safely, and we both enjoy it.

Take oatmeal in a savory direction, and it’s completely fine for him. It’s also delicious, and it’s a great way to use up leftovers.

Green onions and black sesame seeds are a favorite garnish of mine. I use them all the time to add a fresh color and a pop of contrast. They’re inexpensive, easy to keep on hand, and add just a little sharp and savory bite, as well as making your dish look pretty. You could always garnish with minced fresh herbs instead.

Savory Oatmeal (Kalua Pig version)

serves 2, easily doubled or tripled

• 1/2 c. thick-cut oatmeal
• 1/4 of a large onion, diced
• 3 cloves garlic, minced
• 1/2 c. leftover kalua pig, shredded (smoked pork shoulder or smoked boneless country-style pork ribs work great)
• 1 c. turkey stock (or whatever broth you have on hand, water works fine too but isn’t as flavorful)
• Salt and pepper to taste, ground chipotle pepper if you want to take it in a spicy direction
• 2 Tbsp. sliced green onions and a couple pinches black sesame seeds for garnish

Skim about a tablespoon of the pork fat off the kalua pig, and put it in a small saucepan. If you don’t have any pork fat easily accessible off the leftovers, a tablespoon of olive oil works fine. Heat the fat or oil, then add the diced onion and sauté. When the onion is just starting to pick up a nice brown color, add the garlic. When the garlic is just starting to turn golden, add the oatmeal and let it cook just a little, stirring, so that you get a nice toasty aroma.

Add the kalua pig and the stock, bring to a simmer, and stir occasionally until the oatmeal is nicely thickened to your taste, about seven to ten minutes. Taste and season with salt, pepper, or ground chipotle if desired. Serve immediately, garnished with sliced green onions and black sesame seeds if desired.

This post is part of the Little House in the Suburbs DIY Friday Linky!