FOOD | Oatzcaldo (Oatmeal Arroz Caldo)


I’m not a very big fan of oatmeal but I eat it for two reasons: (1) to give me fiber and help my bowel movement and (2) when I’m running low on ideas what to eat for breakfast. For the past 29 years, I’ve eaten oatmeal the same way — cooked with some liquid, either water or milk, and sweetened with sugar. Oftentimes, to spice up my oatmeal, I’d add cinnamon, peanut butter and bananas. I am not a fan of eating sweet breakfasts and I’ve never deviated from this way of eating oatmeal that it was no wonder it never made it to my favorite-food list. Until.. I followed food delivery services in Instagram and took a peek into what they are serving their health-conscious clientele. 

There, I learned of the “oatzcaldo” idea. It’s a “healthier” version of the arroz caldo, a rice porridge popular here in the Philippines. Of course, instead of using rice, oats or oatmeal is used. I was interested in the idea, given I also love arroz caldo or “pospas.” Chicken usually accompanies a traditional arroz caldo meal but I don’t like chicken and I don’t stock it in my ref, so I omitted it.

If you’re familiar with arroz caldo and has tried cooking it, cook the oatmeal using the same process (saute spices, add the oats, cook oats, season). Because I was too hungry the day I made this, I just cooked the oats, added the spices (onions, garlic and ginger) and seasoned it. I topped my oatzcaldo with boiled eggs (but for vegans, you can omit this) and chopped green onions).



Oatzcaldo tops my 2014 food discovery, and I could not believe I haven’t researched on how to make savory oatmeal dishes before. My goal for 2015 would be to experiment more on savory oatmeal dishes, and hopefully, get successful so I can share them with you! Happy Friday!


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