Post-flight mornings warrant simplicity. Being back in Singapore is still very surreal– everything still feels the same, yet somehow different. Anyways. 13-hour flights typically leave me feeling a little bloated, distended, out of sorts. So all I want to come home to is my morning ritual comprising the papers, iced coffee, and a standard bowl of my favourite banana-based oatmeal. Yet somehow this morning I opted out of this bowl ritual in favour of something more texturally interesting. I craved that same fluffy texture, but it needed a robust edge. Heck, just something with edges. It needed fork and knife action.
Was intrigued by why I favour oatmeal over other breakfast foods some days, or just when I’m especially hungry in the morning. It’s well known that the stuff keeps you feeling fuller for longer, but it’s only recently that I discovered that it has to do with a particular fluid property: viscosity. It’s the viscosity of oatmeal, that sticky, runny texture it has like glycocalyx on epithelial cells, that provides the feeling of satiety. Specifically, it’s the degree of initial viscosity in the mouth and subsequent viscosity in the GI tract that influences the release of appetite hormones. A high initial and subsequent viscosity, apparently best provided with instant oatmeal, will prolong fullness. My current favourite oatmeal is this one. It’s incredibly voluminous, nutritious and chock full of texture.
It’s all almost a bit silly. A good silly. Why would you straight up fry a perfectly good bowl of oatmeal? Oh, the wonders of a little pan action. The frying provides a crisp outside, while the inside remains fluffy and a little chewy, depending on how you cook the oats in the first place. The torn up bits of dates provide a good deal of goo and sweetness in each little pancake. These oatmeal pancakes are the halfway mark for proper versions of either oatmeal or pancakes, and I’m ok with that sometimes.
Make one serving of your favourite porridge or old-fashioned oatmeal: In a bowl, mash up half a banana, then add 45-50g (around a half cup) of porridge or old-fashioned oats, half a cup of milk of choice (I adore almond), and half a cup of water. Alternatively, you could use either just milk or water for the liquid bit. Preheat a pan on medium heat and ready some butter. Cook the mixture over the stove or in a microwave until you get the consistency you like. I like to microwave mine for 2 minutes, let stand for 30 seconds, then microwave again for another minute to achieve the perfect, just-under-thick consistency. Take out your oatmeal and stir in a pinch of cinnamon, salt, and brown sugar.
Once cooked, add a knob of butter to the hot pan and let sizzle. The butter should not brown or burn, indicating the right temperature. Ladle spoonfuls of oatmeal onto the pan and use the back of the spoon to flatten into a circle if it’s on the thicker side (as I like mine). Add the bits of date (optional) to the surface of the batter. Let cook for 2 minutes, then slide a spatula underneath to see if it’s done. Flip and let the second side cook for 1 1/2 minutes. Remove using the spatula and let cool on a paper towel while you cook the rest.
Serve as a stack, topped with peanut butter, more date bits, and maple syrup. I added some homemade raspberry chia jam for some tangy oomph.