A while back, I saw this recipe for savory oatmeal, and didn’t know whether to be disgusted or intrigued. I LOVE oatmeal, I eat it (the cold, overnight variety) most weekday mornings, but my regular accompaniments are sweet, not savory. Before this recipe, I’d honestly never even considered adding savory notes to my oatmeal. But Kevin and I love making big weekend breakfasts, and I loved the idea of making a savory breakfast dish that’s also pretty healthy, so we decided to give this a go.
And you know what we found? It was delicious! Since oatmeal isn’t inherently sweet, it actually makes a wonderful vehicle for savory toppings like eggs and cheese. We served our oatmeal with a bit of olive oil, sauteed zucchini, bacon, eggs, salt, pepper and slices of cheddar. I like my eggs with a runny yolk, which almost acts like a sauce in this dish and makes it so luscious and creamy.
This dish is completely customizable, and can be made to suit anyone’s tastes (as long as you like oatmeal, of course!). Just make up a big pot of steel cut oats, and top as desired! It really couldn’t be easier, it’s relatively healthy, and it will keep you full for hours. Plus, it’s so tasty! Can’t beat that.
For Savory Oatmeal instructions, check out the original “recipe” (more like gentle guidelines) over at Appetite. Feel free to get creative, and enjoy!