Things are looking up for the humble oat. First came the overnight-oats craze and a run on oat milk, and then the homey grain checked all the boxes during the quarantine: healthful, versatile, and pantry-friendly. As the weather gets cooler, we’ll be sticking with oatmeal and making this savory version on repeat.
Recipe: Try our Mushroom Ris-Oat-O Recipe
More Tasty Twists
This savory oatmeal base is a blank canvas for your favorite flavors. Here are three more to try!
Mix it Up
Stir some pepper Jack into the cooked oatmeal. Top with crumbled cooked chorizo, cilantro leaves, diced avocado, and a spoonful of salsa.
Swirl a little pesto into the cooked oatmeal. Top with crumbled kale chips and some toasted pine nuts.
Stir a drizzle of hot sauce into the cooked oatmeal. Top with crumbled bacon, a crispy fried egg, and a piece of buttered toast cut into small squares.
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.