The ONLY Way I Eat Oatmeal

Growing up I always hated oatmeal. Its like everything bad about cereal, except hot and worse in every way. But then I made a savory oatmeal, inspired by bacon egg and cheese sandwiches I love and risotto and it changed my mind. Lets get into making Savory Bacon egg and cheese oatmeal.

Recipes:
Savory Bacon Egg and Cheese Oatmeal

[Ash_Wen-li]

Savoury oatmeal is a game changer. I make it with a lot of water and add flavour with dashi and soy sauce so it resembles a congee with more texture.

[seandupuie]

Bob's red mill rolled oats plain with cheddar cheese, a couple of poached eggs and some salsa on top is my go to savory oatmeal recipe!

[jeanettemarkley]

I eat oatmeal every morning (late morning) Regular rolled organic oatmeal. I put a little brown sugar a pinch of cinnamon and sliced almonds to give texture and good cholesterol. I don't eat lunch and am not hungry for it. Since I've been doing this I have lost a lot of weight. I eat whatever I want for dinner but I often add a delicious salad andalways have veggies I NEVER eat out or eat take out. I eat desert in the early evening sometimes fruit but often baked goods I bake myself.
Lost over 40 lbs.

[slaimy]

Savory oats is the way to go. I would have used the bacon fat to fry the egg and toast the oats. some good stock would be a great substitute for milk too. I usually make mine by sautéing onion, garlic, chilis adding the oats then chicken stock as a base. great topping suggestions are rabe, tuna and another with spinach and feta

[swedishdad]

Savory oatmeal is def. one of those IYKYK things. I make it with chorizo, cloud ear mushrooms, green chili, ginger and whatever kind of stock I may have on hand, with some fresh chopped scallions stirred in right at the end. The star of my breakfast for a decade and a half.

[venahtmusic]

Looking forward to trying this. I've been making a savory oatmeal of my own that I love which I refer to "Bacon jalapeno popper oatmeal". Crisp up some sliced bacon pieces and remove, cook half of a diced onion in the bacon fat along with a diced jalapeno, pour in the oats toast like risotto (I also like to let that bacon fat brown to the bottom of the pot), add water and scrape away the fond and cook until thickened. Then I add in some cheddar and a small amount of cream cheese, stir it up, plate it, top with bacon and chives.

[mattpmeighan]

YES! I tell people I mix some Parm and olive oil in instant oatmeal, par cook it, then drop an egg in the middle and finish the cook and they look at me like I'm crazy!

[stumarsan]

This popped on my feed a few days ago and I'm glad it did! The method you used to create this recipe is fascinating to me; I have never thought to analyze food and history to create a new dish. You are also SPOT ON about savory oatmeal. This is one of those times where I wish I had more than one like to give!

[vincentvanderheijden]

This is amazing. I’ve made oatmeal almost daily for my now 4 year old toddler since he’s been able to eat solids.

He also loves bacon (of course) and any greens.

This will be his favourite meal ever.

Thanks for the creative inspiration as always. You’re the man.

[embreedowling]

I replace the oatmeal with sticky rice (sweet rice, glutinous rice etc) drop a raw egg in, whip it up, soy sauce - yum
Will definitely try the same thing with your oat mix

[monarenegadelisa]

I’ve been eating savory oatmeal for years! You can make it with any foods and flavors you like! I love using Brussel sprouts, shallots, bacon or fried spam, cheeses, and maybe some spicy chili crisp.

[mcclainj]

I got really into savory oats a couple of summers ago and i basically did this same recipe with chicken stock for the liquid and a roasted tomato instead of arugula.

[jmcmonster]

Love seeing this! I’ve been making savory oatmeal recipes like this for years and people always thought I was weird. I just don’t like sweet things, especially in the morning. This style is always just more satisfying.

[donna]

I've been attempting different versions of savory oatmeal for a while now, and I cannot wait to try this one.

Sweet stuff in the morning is a big no for me.

[salpjs]

I made this today for my annual end of school breakfast for our English Department. I doubled it which I didn’t realize would double the time but it was a big hit. I did make a change, I omitted the arugula and replaced the bacon with pancetta which I thought was more in keeping with the use of olive oil and Parmigiano Reggiano. I had a friend over tonight and we had the leftover for dinner. Bravo.

[selena]

I do overnight rolled oatmea, milk with chia seeds maple syrup, I add fresh fruit... overnight in the fridge then I heat it at work and it's delicious!! Thank you for the new recipe!

[Algrenion]

in Scotland we tend to call oatmeal "porridge", and traditionally here it's eaten savory, though the English taste for sugar has become mainstream now
my mum used to make me salted porridge for breakfast with bit of cream on top, and crispy bacon and black pudding on the side
not the healthiest breakfast, but very substantial for an underweight kid who hates breakfasts haha

it's been years since i've made it myself!! next time i'll be looking forward to putting this twist on things, italian food has always been my favourite to cook :)

[jamesmurray]

The first time I tried grits with salt n pepper it blew my mind. Cheesy grits n shrimp is amazing too, I never thought of trying savory oatmeal. Now I have to!

[aarontom]

Savory oatmeal is great. Probably my favorite winter breakfast. Since I want my breakfasts to be super quick I usually use quick oats. Cooked with salt and rosemary, with a dash of soy sauce. Then a fried egg and hot sauce on top. The egg yolk adds that extra flavor and richness.

[lucasgondreau]

For a middle road, Bob’s Red Mill sells extra thick rolled oats, which retain texture, but cook quickly. And half milk is a must!! It’s so bland without.

If you want to try plain old oatmeal that’s not more boring than it needs to be to see if you like it, simply 1:1:1 in volume oats, water, milk (⅓–½ cup/person), with a good pinch of salt per serving. Soak overnight, bring to a boil, simmer until thick—maybe 10 minutes in all for a serving or two, if you soaked overnight. Let it cool a bit in your bowl, and top with good honey or maple syrup and plenty of heavy cream (or butter). Cinnamon and berries on top are great—the cinnamon’s a must unless you have it very often. Honestly, this is my favorite on sunny mornings in the summer.