So, you’ll notice that I just made oatmeal at about eight in the evening (and not just any oatmeal, sriracha oatmeal).  An explanation.  I typically don’t eat breakfast, as I’m up at 6:30, out the door by 7:10, and there’s not a lot in terms of being able to make food at work, unless it involves reheating. Usually, all I’ll have is tea, and maybe a snack midmorning. 

However, in the interest of at least, y’know, trying to have three meals a day, I’m going to try something this week at work. I made a double serving of oatmeal, and am gonna take it to work and attempt to reheat it for breakfast.  The recipe recommends a fried egg with it, but I’m just gonna try and see how it is without before I decide whether or not to just fry up an egg in the mornings and bring it into work.

Also? Look for bulk rolled oats.  I got a pound for 69 cents (lol), and this recipe used, at most, half of them.  I also have a shitton of sriracha (due to the ex-roomie being something of a fanatic for it despite not having taste buds), and the rest of this should be in your pantry, so this is super cheap on top of it.

Sriracha Oatmeal
Lasts ?? breakfasts, ate sporadically for two weeks and then it got mold 


  • 2 c rolled oats
  • 4 c water
  • 2 T soy sauce
  • 2 T sriracha (plus more to top)
  • 1 dash dried rosemary leaves
  • 2 cloves minced garlic

In a small pot, combine all ingredients and bring to a boil.  Once boiling, cover and reduce the heat to medium, so that it’s gently simmering.  Stir occasionally, cooking until the liquid is absorbed and the oats are cooked through (appx five minutes).