I made more oats upma. I may be a little bit obsessed with this dish. Normally you’d make it with semolina or even farina, but you can also use oats. I like rolled oats, because they have more body. If you use less liquid, they don’t get at all mushy (I hate mushy oats!).
It may seem weird to American palates to eat something spicy and savory for breakfast, but it’s no stranger than eating leftover pizza. And it’s nice to have a healthy alternative to sweetened cereals. The veggies are a nice addition, too. I’ve been making it the night before, and it keeps and reheats very nicely. (I’m using about 1 part oats to 2 parts veggies of whatever variety I have on hand. The latest batch had green beans, green onions, carrots, cabbage, sweet corn, and tomato. I also add lemon juice to brighten the flavors.)