As we work our way into fall, I thought I’d share a few variations on one of my favorite breakfasts. Growing up I really hated oatmeal. Something about the texture or the temperature just really never sat well with me in my youth. But, when I moved to Chicago I found a new and serious love for oatmeal. On those chilly (read: freezing) mornings nothing was better for breakfast than a piping hot bowl of oatmeal. Now that I’m back in Phoenix, I still struggle with oatmeal on the toasty summer days, but when the temperature cools down, I go back to this staple from my college days.
Last winter, I stumbled onto a whole new world of oatmeal, and I’m about to change your life. Savory oatmeal is full of your favorite pieces of breakfast like the pork products (bacon, sausage, prosciutto, pancetta), eggs, cheese, tomatoes, mushrooms, etc. It might sound like an odd combination, but it’s not. At all. Turns out, savory oatmeal is the thing that’s been missing from my breakfast rotation my whole life. Sort of like my breakfast soul-mate… Only way better. We’re gonna pull a “Real Simple” here and give you 5 variations of savory oatmeal that you can mix into your breakfast rotation.
- 1 serving of quick cooking oats (choose your favorite brand and replace chicken or vegetable stock for the water)
My favorite add-ins are below:
- Bacon, cheddar, and tomato
- Asparagus, breakfast sausage, caramelized shallot and tomato jam, and a fried egg
- Fried egg, mushrooms, onion, and steak
- Jalepeno bacon, fried egg, swiss cheese
- Olives, poached egg, cumin, and mushrooms
The process is simple. Cook your oatmeal according to directions on the package then top it with your favorite add-ins. I love to cook my eggs in the fat from my bacon and I also love to utilize leftovers from dinner in my oatmeal. Especially great are leftovers from restaurants (I used Carne Adovada once and just about died of joy).
So, what do you think? Are you open to giving savory oatmeal a try? I’d love to hear the combinations you come up with!!