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When classes went live last year, the traditional rush to dunkin ‘or the dining hall for a quick bite and a cup of coffee was like a problem. So I took an unorthodox morning routine and ran with it, making a nutritious and appetizing breakfast without leaving my floor at Flint Hall.

It’s a routine that I started during the spring semester. The convenient tunnel from Flint to the Graham Dining Center was reserved at the exit, meaning I couldn’t get into the dorm through the hot underpass. And not to mention, the dining rooms were always take out, so the thought of getting up early, packing up and grabbing some food wasn’t a very pleasant thought.

Instead, I sent Flint fresh ingredients, stored my Safe Plug micro-fridge, and structured a three-day breakfast cycle that I could make within 10 minutes of waking up. . All I needed was a mug, bowl, and microwave.

Day 1: Old fashioned fruit oatmeal

That’s right, no minute oats for this recipe. Using the larger Old Fashioned Oats from Quaker Oats is worth the extra few minutes it takes in the microwave. They swell and rise almost perfectly in the cup, and if cooked at the right time, they will absorb water perfectly to create a chewy consistency that isn’t very runny.

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The first step is to measure 1/2 cup of oats into the cup. In my case, my cup was pretty thin, but usually more than 1/2 cup will make the oats boil over in the microwave. Additionally, oats can get too wet, overcooked, and mushy before all of the water is absorbed.

Maya Goosmann | Director of digital design

I then had to venture down the hall into the upstairs shared kitchenette. Along with my cup, I brought an assortment of berries to rinse – my preference being blueberries, blackberries and raspberries, the ones I don’t have to chop. In my pockets I carried a measuring cup and salt.

I measured a cup of water and added it to the oats, salted it and put it in the microwave for 90 seconds (the one in the kitchenette was 1000 watts; one lower power will require more time). After about a minute, I noticed the oats start to rise in the cup – something to be careful of so the oats don’t spill out in the microwave. At this point I paused the microwave for a few seconds to let it fall off before restarting the timer. I repeated this several times until they almost immediately got up or never folded up.

From there I poured the oatmeal into my bowl, mixed it with the fresh berries, and sprinkled nuts on top, if I had any. Combine that with a small cup of yogurt – Siggi is my favorite – and you have a classic porridge meal in the comfort of your dorm room.

Maya Goosmann | Director of digital design

Day 2: Cereals

It’s certainly an overlooked college dorm breakfast. You don’t always need a hot, ready-to-eat egg and cheese sandwich for a morning of class. Just a bowl or a small cup, your favorite cereal and some milk – always cereal before milk – and you are ready for the morning. It is not rocket science; just make sure the milk hasn’t expired.

In fact, cereal day was the one I was looking forward to the most. It served as a change of pace between a trip to the microwave. But I still found ways to spice up this rather simple meal.

I dived back into one of my childhood favorites and combined different brands and flavors. I became so spontaneous that I combined three cereals in my bowl. My favorite cereal was KIND Vanilla Blueberry, which reminds me of Rice Krispies minus the “snap, crackle, pop”, KIND Peanut Butter Whole Grain Clusters and your standard Cheerios. Taking a handful of each was the right amount, and I was able to enjoy it before the cereal got too soft.

Especially on days when I had my classes at 8 a.m., putting together a quick bowl saved my life and, of course, a tasty way to end a dreaded lecture.

Maya Goosmann | Director of digital design

Day 3: scrambled eggs with spinach

The idea of ​​microwaved eggs may seem quite unappealing. Before trying it last semester, I cringed at the thought of my eggs getting extremely soggy and bland. At the same time, it fascinated me that eggs can cook well in the microwave, especially in a cup.

But after watching a Tasty video and seeing this egg cooking “hack”, I knew I had to try it. My version, however, is a version of a scrambled egg custard.

I first cracked two large eggs in my cup and added salt and pepper before beating them with a fork. I then grabbed a small piece of baby spinach leaves and tore them into small pieces that combined well with my eggs without overpowering them.

Then I poured in enough milk to cover both the eggs and the spinach, which is about 3/4 cup, but it’s probably best to watch this step. Adding enough milk will help the eggs to become fluffy in the microwave, preventing them from overcooking and quickly becoming dry. I stirred the mixture one last time, placed a bowl over the mug, and put it in the microwave for two minutes.

Like oatmeal, eggs also tend to come out of the cup when they start to form, creating a uniform egg drop of the same round shape as the cup. This tends to happen around 90 seconds after the cooking process begins. Like I did with the oatmeal, I would pause the timer and let the eggs rest in the cup.

Although the tops of the eggs were pretty much done by this point, I left them cooking for almost two full minutes so that the bottom didn’t get too wet. Once the eggs sit on top of the cup, this is another good indicator that they are completely set.

I immediately took my fork and destroyed the eggs inside. I prefer the large chunks of eggs in my scrambled eggs, so I didn’t damage the initial cylindrical shape of the egg too much.

From there, you can eat it straight from the mug or add it to a plate or bread before topping it with an optional bagel seasoning. Nonetheless, it’s still a tasty and easy way to generate a great tasting meal without leaving your room.

Posted on October 27, 2021 at 12:48 a.m.