If it’s liquid, it’s fair game for oatmeal, amirite? Earlier, MJ had made some cream of asparagus soup. It used home-made chicken broth, half and half, and chunks of asparagus. I believe the original recipe called for taking a blender stick to it, but we liked it just as it was.
Next day, I sneaked into the fridge and liberated half a cup of the liquid (a couple chunks of asparagus came along for the ride), and topped it off with another half-cup of commercial beef broth. I used beef broth because it needed to stand up to the asparagus flavor. I left out any salt because the soup itself had a certain saltiness.
Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, a half-cup of beef broth and a half-cup of cream of asparagus soup, salt only if you need it. Cook for 10 minutes or so, depending on the exact style of oats. Add the potato when you take it off the stove..
Results: Pretty good, if you like asparagus. As with the soup, it could stand a handful of crunchy bacon sprinkled on it.