Try This— Cheesy Savory Oatmeal

Confession: there’s people out here that put sugar in their grits and I know this because I am one of those people. My argument is this. Grits are a type of cereal and cereal NEEDS to be sweetened— end of story…drops mic. I can admit when I’m wrong though and with all the time I spend sweetening foods that are traditionally savory, or spicing foods up that are traditionally sweet, I have to say, I should totally abandon my stance on grits. You know why? Because I’ve developed a new obsession. Say what?! Savory oatmeal!!!

Last fall I was addicted to grain bowls for breakfast. Seriously. I couldn’t start my day without that hearty, stick to your ribs breakfast. When the weather starts to get colder, breakfast smoothies no longer work for me. I need hot meals that are filling and delicious. So when I came across this savory oatmeal recipe on Healthy Nibbles and Bits, I knew I just had to try it. Guess what?! It’s amazing. Just what the doctor ordered for those chilly Autumn mornings. You must try this!

Cheesy Savory Oatmeal


  • 1/4 cup dry quick-cooking steel cut oats
  • 3/4 cup water
  • salt and pepper
  • 2 tbsp shredded white cheddar cheese (or more, because how can you really measure cheesy goodness?)
  • 1 tsp coconut oil, divided
  • 1/4 cup diced red peppers
  • 2 TBS finely chopped onions
  • 1 large egg


  1. Stove Top Method: Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper
  2. Microwave Method*: Place oats and water in a microwave-safe bowl. Line microwave dish with paper towels to catch any spills. Microwave at a high setting (but not the highest, about 8/10 power setting) at one-minute intervals for a total of 3 minutes. If you want a softer texture, continue microwaving at 30-second intervals. Give the oats a little stir between intervals. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.
  3. Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
  4. Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
  5. Top with chopped walnuts, green onions, and za’atar
Try This---Grain Bowls for Breakfast

Try This—Grain Bowls for Breakfast

I wasn’t always a big fan of all these ancient grains. It took me a while to warm up to the taste of quinoa, millet, and barley, but now that I’ve acquired a taste for them I can’t imagine what I was thinking before. They are the perfect, tasty, stick-to-your-ribs addition to any diet. Jam packed with protein, fiber, amino acids, the health benefits are plenty.

Whole Grains

With the weather getting colder here on the east coast, a hearty breakfast is just what the doctor ordered. Every weekend, I make a big batch of grains and store them in portion control containers (they even freeze well!). Throughout the week, I use a serving to add into my quick dinners and lunches, because meal planning gives me life. It was only a matter of time before I started eating them for breakfast.

If you’ve been following me, you already know how I like to play with my food. For a while now, I’ve been trying different takes on breakfast staples like yogurt and making savory yogurt bowls to start my day. Recently (again it should come as no surprise), I’ve been experimenting with adding grains into my breakfast rotation. Served up sweet or savory, grain bowls are an amazing alternative to that ho-hum bacon and eggs breakfast routine. You must try this!



Breakfast Grain Bowls


  • 1/2-3/4c cooked, unseasoned grain (millet, rice, quinoa, or barley)
  • splash of cooking oil
  • add-ins of your choice


  • Prepare as you would any stir-fry
  • Sauté the add-ins of your choice in a skillet or wok (scallions, veggie sausage, fresh herbs)
  • Place your grain in the wok and continue cooking until they are a golden brown
  • Serve

Some possible combinations to get you started:

  • quinoa+scallions+veggie sausage/bacon
  • barley+mushrooms+plain yogurt+thyme
  • rice+honey+bananas+cinnamon
  • farro+peaches+raw sugar
  • bulgur+blackberries+coconut shavings

Image Credit: cooknourishbliss, recipeshub, epicurious