After reading about savory muffins this week, I thought I’d do something similar with my morning oatmeal.
Fruit, cinnamon, nuts, and coconut usually finds its way into my oat meal. Today, nutritional yeast, shredded Mexican cheese mix, sliced Kalamata olives, and diced onions and green peppers were tossed into the oatmeal.
Sensational. I imagine sauteed or grilled mushrooms, onions, and peppers would also work well. Looking forward to trying some new ideas. It puts a whole new spin on breakfast.
Michael Seidel, writer 
Holy schmoly—Mom’s morning oatmeal was never this exciting. . . .
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LOL – and imagine what can be done with savory pancakes!
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AND potato cakes. . . . 🙂
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Yes, just had some of those last Sunday, at Ma Mosa, with sour cream, of course.
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Can’t beat onions and oatmeal.
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I was thinking about doing oats on the bottom, with cheese and salsa on top this morning.
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How adventurous! I think I’m too traditional to go beyond the fruit and nuts.
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Yes, my wife just shakes her head with a moue of disapproval.
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This seems worthy of experimentation.
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Thanks. I’ve realized that as I like my oatmeal thick and it’s heavy, I need flavors and ingredients that give it a lighter flavor. Was thinking about using nutritional yeast, as that’s worked well on our popcorn (instead of salt and butter). Its cheesiness probably goes well with the oatmeal.
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I could see that combination working. Oats are slightly sweet too, so I’m trying to think of what savoury flavours would balance well (caramelized onions could be good).
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