Up to sharing any more details? I'm sorta in a rut. My steel cut oat and buckwheat porridge is almost always sweetened with fresh or dried fruit and savory porridge is usually dried corn, aka grits or polenta. I'm looking to change all that up a bit and looking for examples.
Hey Skilletlicker, wanted to say how much I enjoy you sharing your chronometer (or whatever app you use). I use it when I'm trying to get a handle on macro and micro nutrients, to see how it would change my intake.
DH just likes his oatmeal (old fashioned), sweet with some honey or maple syrup, but he's been cutting back on sweetener so it's just a teaspoon, then some dried or diced fruit. Apricots, raisins, craisins, dates, or figs. And blue berries, the favorite.
Mine is no sweetener with diced fresh fruit, I'm partial to the plums and peaches that are in season now. My savory oats, just cooked refrigerated, then warmed up a little, some braggs aminos sprayed on (really like a light soy sauce flavor) and I put in the greens for part of the bowl, sometimes a third party of lentils/mungbeans, whatever I have on hand.
We both put a large tablespoon of flax in the oats. We buy the oatmeal organic and in 25 lb bags.
What I want to make is something like this:
https://www.veganosity.com/savory-vegan-baked-oatmeal/
But using fresh tomatoes. With or without mushrooms. I like breakfast later, near 1 or 2 pm, and I like it to be a meal I don't have to think very much about and right away move on to the next thing in our life. (today it's making pickles)
Dh and I talked about steel cut oats, I love them, but for convenience right now, it is old fashioned rolled oats. If things keep evolving/changing in our preferences and we move back to a less processed oat, it will be steel cut.
Hey, I'm recovering from surgery - I need my protein! 
Plus some grapes. Delicious breakfast.
