Photo: Ajna Jai / Contributor
Oatmeal porridge may be one of the most popular ways to start the day in America, but I’ve never really been into sweet breakfast. So, years ago, I began experimenting with savory versions with the addition of vegetables and spices.
Grated carrots or butternut squash at the beginning of cooking to add a touch of sweetness or finely chopped spinach or kale leaves wilted at the end with oats spiked with black or red chile powder made for an assertive, hearty breakfast, especially when paired with hot sweet chai. Aromatic cardamom balances out the pepperiness of serrano or black pepper.
These days, I experiment with many more grains, such as whole buckwheat, millet, chia or flax to make a breakfast of champions and one that gives energy all the way until dinner time.