One of my favorite breakfast meals growing up was oatmeal… It felt like a warm hug from grandma. I like mine stiff, with cinnamon, raisins and a fat cube of butter in the middle, drenched in whole milk. But trying to conceptualize oatmeal as a savory dish is both compelling and mind-blowing for me. I’m dipping my toe gingerly into the mix, this time adding a dry-aged grana padano cheese grated over my regular recipe.
Oatmeal w/Grana Padano cheese
Now, Mark Bittman suggested scallions and soy sauce…Â But I’m leaning more toward the fried egg and sausage mix some Chowhounders recommended, with a little tomato relish or salsa…Â Any thoughts or suggestions?
Eating better than you. 