I love savory breakfasts, but I'm late to the oatmeal game. Yes, I know, it's really good for you, but I always found it to be gloppy and unappetizing. Then I found steel cut oats and my life changed. And about a year ago, I discovered Bob's Red Mill Extra Thick Rolled Oats, and I became a rolled oats fan as well.
What I love about this recipe is that it's very adaptable (you don't have za'atar? No worries, chop up some thyme or basil. You don't like cheddar? No big deal, use Swiss.), and no matter what you do, it comes out good. It's also stick to your ribs filling, and even makes you feel virtuous for getting some greens in so early in the day. Plus, you can make lunch while the oatmeal cooks-- it only requires occasional stirring-- so it's perfect for when you have to get out the door quickly and you want a hot breakfast. —drbabs
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