creamy, cheesy savory oatmeal
While I am a breakfast person, I am not a sweet breakfast person. Sure, I’ll split the order of pancakes on the brunch table, but if I don’t have a plate of eggs in front of me, I’m not my happiest self. And life is too short to not be your happiest self, right?
As a savory breakfast person, I never really liked eating oatmeal in the morning. I often found it to be too sweet, evidenced by a blood sugar crash that would come within 2 hours of eating it. And unless I was piling spoonfuls of nut butter on top, I wouldn’t get enough protein to keep me full throughout the day. But then I discovered savory oatmeal.
Savory oatmeal is exactly what it sounds like — it’s, um, savory. Instead of fruit, chia seeds, and peanut butter as its topping, we’re talking eggs, soy sauce, and cheese as its topping. We’re swapping the usual milk for broth. We’re mixing in miso, or shredded zucchini, or nobs of butter. How fun!
The thing I like the most about savory oatmeal is you can add much more complexity than with a sweet oatmeal. This recipe has all of that complexity: salty from bone broth, umami from gruyere cheese, tang from yogurt-milk, and buttery from olive oil. If you haven’t tried a savory oatmeal before, this recipe might be a good place to start.
prep time: 5 minutes | cook time: 10 minutes
serves: 1-2
INGREDIENTS
for the oatmeal:
1 cup old-fashioned oats
1 cup bone broth (can sub vegetable stock)
1/2 tsp. kosher salt
1 cup water
1 oz. gruyere cheese
1/2 tsp. freshly cracked black pepper
for the toppings:
yogurt-milk: 1 tbsp. Greek yogurt + 1/4 cup filtered water
1-2 tbsp. olive oil
1-2 jammy eggs, boiled for 6:30 minutes
extra cheese + black pepper + flaky salt
DIRECTIONS
In a small saucepan, combine the oats, bone broth, and salt. Over medium heat, cook the oatmeal, stirring occasionally, until it the oats have absorbed all of the broth. Add the water, 1/2 cup at a time, and reduce heat to medium-low, occasionally stirring until the oatmeal is creamy, about 5-7 minutes. Taste for salt and texture, adding more water and salt and cooking as needed.
Remove the pot from heat, then add black pepper and grate in gruyere cheese, saving some for extra topping later if desired.
Pour oatmeal into a bowl and top as desired:
For the yogurt-milk topping (highly recommend!), whisk together the Greek yogurt and water until combined. Pour around the edges of the oatmeal.
Drizzle with olive oil over the yogurt-milk.
Top with the jammy egg, sliced in half
Grate extra gruyere cheese and add some more black pepper on top of bowl
But of course, feel free to top however you like!
