Savoury Cheddar Oatmeal Bowl
Oats cooked like a risotto with cheddar and a soft egg on top. Not sweet.
Bring 1 litre of water and a good pinch of salt to a simmer in a pot. Stir in the oats.
Cook 5–7 minutes, stirring often, until thick and creamy. Add a splash more water if it gets too stiff.
Stir in the butter and cheddar until melted. Season with salt and pepper.
Meanwhile, fry or soft-boil the eggs.
Divide the oatmeal among four bowls, top each with an egg and the green onions, and serve hot.
This is the savoury answer to porridge — treat the oats like a quick risotto.
- Any melting cheese works; a handful of frozen peas or corn stirred in adds vegetables cheaply.
- A dash of hot sauce or soy sauce sharpens it up.
Estimated values per serving.
This recipe is naturally gluten-free.
Everything here is naturally gluten-free, but oats are often processed alongside wheat — use certified gluten-free oats if cross-contamination is a concern.