18 Delicious Savory Oatmeal Recipes Perfect for Breakfast

Think oatmeal is just for sweet mornings? Think again! These 18 savory oatmeal recipes are about to revolutionize your breakfast game—packed with protein, veggies, and bold flavors to keep you full and satisfied. Whether you’re craving something cozy, quick, or downright gourmet, we’ve got a bowl that’ll hit the spot. Say goodbye to boring breakfasts and dive into these deliciously savory ideas!

Cheesy Bacon and Egg Savory Oatmeal

Who says oatmeal has to be sweet? This hearty bowl packs smoky bacon, gooey cheese, and a runny egg for a breakfast that’s anything but ordinary.

Ingredients:

• 4 slices bacon, chopped
• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 large eggs
• 1 tbsp chopped chives (optional)

Instructions:

1. In a medium skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
2. Add the oats to the skillet and toast in the bacon fat for 1 minute, stirring constantly. Pour in the water, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until oats are creamy.
3. Stir in the shredded cheddar cheese until melted. Create two small wells in the oatmeal and crack an egg into each. Cover the skillet and cook on low for 3–4 minutes, or until egg whites are set but yolks are still runny.
4. Top with crispy bacon and chopped chives (if using). Serve immediately.

The magic here? The egg yolk mingles with the cheesy oats, creating a rich, silky sauce that’s downright addictive.

Tip: For extra kick, swap cheddar for pepper jack cheese and add a dash of hot sauce.

Garlic Parmesan Spinach Oatmeal Bowl

Savory oatmeal gets a gourmet twist with garlicky spinach and nutty Parmesan—comfort food that feels fancy but comes together in minutes.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/2 tsp salt
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups fresh baby spinach, roughly chopped
• 1/4 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a saucepan, combine oats, water, and salt. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally, until creamy.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in spinach and cook for 1–2 minutes until just wilted.
3. Fold the garlic-spinach mixture into the cooked oatmeal. Stir in Parmesan, black pepper, and red pepper flakes (if using).
4. Divide into bowls and top with an extra sprinkle of Parmesan. Serve immediately.

The Parmesan melts into the oats, creating a risotto-like richness, while the spinach adds a pop of freshness. Perfect for a lazy weekend brunch or a quick weeknight dinner!

Tip: For extra creaminess, swap half the water with milk or unsweetened almond milk.

Spicy Sriracha Avocado Oatmeal

Who says oatmeal has to be sweet? This savory, creamy bowl packs a punch of heat and richness for a breakfast that wakes up your taste buds.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/4 tsp salt
• 1 ripe avocado, diced
• 1 tbsp lime juice
• 1 tbsp Sriracha (plus extra for drizzling)
• 1 tbsp chopped cilantro
• 1/4 tsp garlic powder
• 1 fried or soft-boiled egg (optional)

Instructions:

1. In a small saucepan, combine oats, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until thickened.
2. While oats cook, gently toss diced avocado with 1 tbsp lime juice in a small bowl to prevent browning.
3. Stir 1 tbsp Sriracha and 1/4 tsp garlic powder into the cooked oatmeal. Divide between bowls.
4. Top with avocado, cilantro, and egg (if using). Drizzle with extra Sriracha to taste.

The contrast of cool avocado against the spicy, garlicky oats makes every bite exciting—plus, it’s ready in under 10 minutes!

Tip: For extra creaminess, swap half the water with coconut milk.

Savory Mushroom and Thyme Oatmeal

Who says oatmeal has to be sweet? This hearty bowl swaps maple syrup for earthy mushrooms and fragrant thyme—a cozy breakfast with a gourmet twist.

Ingredients:

• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 cup old-fashioned rolled oats
• 2 cups vegetable broth
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook for 5–6 minutes until golden, stirring occasionally.
2. Add shallot and garlic; sauté for 1 minute until fragrant.
3. Stir in oats, 2 cups vegetable broth, 1 tsp thyme, ½ tsp salt, and ¼ tsp pepper. Bring to a simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until creamy.
4. Remove from heat and top with Parmesan (if using). Serve immediately.

The trick? Toasting the oats with the mushrooms deepens their nutty flavor, making this dish taste like risotto—minus the fuss.

Tip: For extra richness, swirl in a pat of butter just before serving.

Tomato Basil and Feta Oatmeal

Savory oatmeal gets a Mediterranean twist with juicy tomatoes, fresh basil, and tangy feta—perfect for a hearty breakfast or light dinner.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh basil, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. In a small saucepan, combine oats and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 5 minutes, stirring occasionally, until thickened.
2. Stir in cherry tomatoes, olive oil, salt, black pepper, and garlic powder. Simmer for 2 more minutes until tomatoes soften slightly.
3. Remove from heat and fold in fresh basil and feta cheese.

The creamy oats balance the bright tomatoes and salty feta, while the basil adds a fresh finish—no one will guess it took just 10 minutes!

Tip: For extra richness, top with a fried or poached egg.

Curried Chickpea and Coconut Oatmeal

This savory oatmeal is a game-changer—creamy coconut milk, warming curry spices, and hearty chickpeas turn breakfast into a flavor-packed adventure.

Ingredients:

• 1 cup rolled oats
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Heat 1 tbsp coconut oil in a medium pot over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic, 1 tbsp curry powder, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add the chickpeas, oats, coconut milk, and water. Bring to a gentle boil, then reduce heat to low and simmer for 8–10 minutes, stirring occasionally, until the oats are tender and the mixture is creamy.
3. Divide into bowls and top with fresh cilantro and a squeeze of lime. The creamy coconut and earthy curry create a surprisingly cozy yet vibrant dish—perfect for shaking up your morning routine.

Tip: For extra texture, sprinkle with toasted coconut flakes or crushed peanuts.

Savory Oatmeal with Fried Egg and Kimchi

Who says oatmeal has to be sweet? This savory twist with a runny egg and tangy kimchi will make you rethink breakfast.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/2 tsp kosher salt
• 1 tbsp unsalted butter
• 1 large egg
• 1/4 cup chopped kimchi, plus extra for serving
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 green onion, thinly sliced

Instructions:

1. In a small saucepan, combine oats, water, and 1/2 tsp kosher salt. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until creamy.
2. While oats cook, melt butter in a nonstick skillet over medium heat. Crack in the egg and fry until whites are set but yolk is still runny, about 3 minutes.
3. Stir 1/4 cup kimchi, 1 tsp soy sauce, and 1 tsp sesame oil into the cooked oatmeal. Divide between bowls and top with the fried egg, extra kimchi, and sliced green onion.

The contrast of creamy oats, spicy kimchi, and rich egg yolk makes every bite exciting. It’s like a Korean-inspired hug in a bowl!

Tip: For extra crunch, sprinkle with toasted sesame seeds or crumbled nori.

Smoked Salmon and Dill Oatmeal

Savory oatmeal gets a luxurious upgrade with smoky salmon and fresh dill—a breakfast that feels fancy but comes together in minutes.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/4 tsp salt
• 2 oz smoked salmon, flaked
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp cream cheese, softened
• 1/2 tsp black pepper
• 1 tbsp capers (optional)

Instructions:

1. In a small saucepan, combine oats, water, and 1/4 tsp salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 5 minutes, stirring occasionally, until creamy.
2. Remove from heat and stir in 1 tbsp cream cheese until melted. Fold in smoked salmon, 1 tbsp dill, 1 tbsp lemon juice, and 1/2 tsp black pepper.
3. Divide into bowls and top with capers (if using). Serve immediately.

The creamy oats balance the smoky salmon perfectly, while the lemon and dill brighten every bite—no one will guess it took just 10 minutes!

Tip: For extra richness, swap water for half milk or broth.

Roasted Vegetable and Goat Cheese Oatmeal

Savory oatmeal gets a gourmet upgrade with caramelized roasted veggies and creamy goat cheese—perfect for a hearty breakfast or lazy weekend brunch.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/2 cup diced zucchini
• 1/2 cup diced bell pepper (any color)
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 oz crumbled goat cheese
• 1 tbsp chopped fresh basil

Instructions:

1. Preheat oven to 400°F. Toss zucchini, bell pepper, and red onion with olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, stirring once, until edges are lightly charred.
2. Meanwhile, bring water and remaining 1/4 tsp salt to a boil in a saucepan. Stir in oats, reduce heat to low, and simmer for 5 minutes, stirring occasionally.
3. Divide oatmeal between bowls. Top with roasted vegetables, crumbled goat cheese, and fresh basil.

The tangy goat cheese melts slightly into the warm oats, balancing the sweetness of the roasted veggies for a dish that’s as satisfying as it is unexpected.

Tip: Swap goat cheese for feta if you prefer a saltier kick, or add a fried egg for extra protein.

Savory Oatmeal with Sautéed Kale and Poached Egg

Forget everything you thought about oatmeal—this savory twist with crispy kale and a silky poached egg will make it your new favorite breakfast (or dinner!).

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/4 tsp salt, plus a pinch for kale
• 1 tbsp olive oil
• 2 cups chopped kale (stems removed)
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 1 tbsp butter
• 2 eggs
• 1 tbsp white vinegar (for poaching)
• Freshly cracked black pepper, to taste

Instructions:

1. Cook the oats: In a small saucepan, combine oats, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until creamy.
2. Sauté the kale: Heat olive oil in a skillet over medium. Add kale, garlic, red pepper flakes, and a pinch of salt. Cook for 3–4 minutes until kale is wilted and edges are crispy.
3. Poach the eggs: Fill a shallow pot with 3 inches of water; add vinegar and bring to a gentle simmer. Crack eggs into separate small cups, then slide them into the water. Poach for 3 minutes for runny yolks.
4. Assemble: Divide oatmeal between bowls. Top with sautéed kale, a poached egg, and a pat of butter. Finish with black pepper.

The creamy oats soak up the rich yolk and butter, while the kale adds a peppery crunch—it’s comfort food with a gourmet touch.

Tip: For extra flavor, stir a spoonful of grated Parmesan into the oatmeal before topping.

Mexican-Inspired Black Bean and Corn Oatmeal

Savory oatmeal gets a south-of-the-border twist with smoky spices, sweet corn, and hearty black beans—perfect for a protein-packed breakfast or quick dinner!

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 1/2 cups vegetable broth
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen or fresh corn kernels
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 cup crumbled queso fresco (optional)

Instructions:

1. Heat 1 tbsp olive oil in a saucepan over medium. Add corn kernels and sauté for 2 minutes until lightly charred.
2. Stir in 1 cup oats, 1 1/2 cups vegetable broth, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp salt. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
3. Fold in black beans and cook for 2 more minutes until creamy but thick.
4. Remove from heat. Stir in 1 tbsp lime juice and top with 2 tbsp cilantro and queso fresco (if using).

The smoky spices and lime brighten up the oats, while the beans and corn add a satisfying chew—no one will guess it’s oatmeal!

Tip: For extra heat, add a dash of hot sauce or diced jalapeños with the corn.

Savory Oatmeal with Shrimp and Garlic Butter

Forget sweet—this creamy, garlicky oatmeal topped with plump shrimp is the savory breakfast (or dinner!) upgrade you didn’t know you needed.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/2 tsp salt, divided
• 12 oz raw shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp chopped fresh parsley
• 1/2 lemon, juiced

Instructions:

1. In a saucepan, combine oats, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until creamy.
2. While oats cook, pat shrimp dry and season with remaining 1/4 tsp salt and black pepper. In a skillet over medium heat, melt butter. Add garlic and red pepper flakes (if using); cook for 30 seconds until fragrant.
3. Add shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque. Squeeze lemon juice over the shrimp and toss with parsley.
4. Divide oatmeal into bowls and top with shrimp and garlic butter from the skillet. Drizzle any extra pan sauce over the top.

The magic here? The garlic butter seeps into the oats, turning humble oatmeal into something luxuriously rich.

Tip: Swap shrimp for crispy bacon or sautéed mushrooms for a equally hearty twist.

Caramelized Onion and Gruyere Oatmeal

Savory oatmeal gets a gourmet upgrade with sweet caramelized onions and nutty Gruyere cheese—comfort food at its finest.

Ingredients:

• 1 tbsp unsalted butter
• 1 medium yellow onion, thinly sliced
• 1/2 tsp brown sugar
• 1/4 tsp salt
• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/4 tsp black pepper
• 1/2 cup shredded Gruyere cheese
• 1 tbsp chopped fresh chives

Instructions:

1. Melt 1 tbsp unsalted butter in a skillet over medium-low heat. Add the sliced onion, 1/2 tsp brown sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 20 minutes until deeply golden and soft.
2. Meanwhile, bring 2 cups water to a boil in a saucepan. Stir in the oats, reduce heat to low, and simmer for 5 minutes, stirring occasionally.
3. Fold half the caramelized onions and 1/4 tsp black pepper into the oatmeal. Remove from heat and stir in 1/2 cup shredded Gruyere cheese until melted.
4. Divide into bowls and top with remaining onions and 1 tbsp chopped fresh chives.

The rich, melty cheese and sweet onions turn humble oats into a dish that feels indulgent yet wholesome—perfect for a lazy weekend brunch.

Tip: For extra depth, splash in 1 tbsp dry white wine while caramelizing the onions.

Savory Oatmeal with Crispy Tofu and Soy Glaze

Forget sweet—this umami-packed oatmeal bowl proves oats deserve a spot at the savory table, especially when topped with crispy tofu and a sticky soy glaze.

Ingredients:

• 1 cup rolled oats
• 2 cups vegetable broth
• 7 oz firm tofu, pressed and cubed
• 1 tbsp cornstarch
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sriracha
• 1 green onion, thinly sliced
• 1/4 tsp black pepper

Instructions:

1. Crisp the tofu: Toss tofu cubes with 1 tbsp cornstarch and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high. Cook tofu for 3–4 minutes per side until golden. Transfer to a plate.
2. Make the glaze: In the same skillet, whisk together 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp sriracha. Simmer 1 minute until thickened, then return tofu to the pan, tossing to coat.
3. Cook the oats: In a saucepan, bring 2 cups vegetable broth to a boil. Stir in 1 cup rolled oats, reduce heat to low, and simmer for 5 minutes, stirring occasionally.
4. Assemble: Divide oatmeal into bowls, top with glazed tofu, and sprinkle with sliced green onion.

The magic here? The chewy oats soak up the savory broth while the tofu stays irresistibly crispy—even under that glossy glaze.

Tip: For extra crunch, sprinkle with toasted sesame seeds or crushed peanuts.

Mediterranean-Inspired Olive and Feta Oatmeal

Savory oatmeal gets a sunny Mediterranean twist with briny olives, creamy feta, and a drizzle of olive oil—perfect for a quick yet satisfying breakfast.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped Kalamata olives
• 1 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• Pinch of salt (optional, to taste)

Instructions:

1. In a small saucepan, combine oats and water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 5 minutes, stirring occasionally, until thickened.
2. Remove from heat and stir in feta cheese, olives, oregano, and black pepper. Let sit for 1 minute to allow flavors to meld.
3. Drizzle with olive oil and add a pinch of salt if desired. Serve immediately.

The salty tang of feta and olives pairs beautifully with the creamy oats, while the oregano adds a subtle herbal note—think Greek salad in breakfast form!

Tip: For extra richness, top with a soft-boiled egg or a sprinkle of toasted pine nuts.

Savory Oatmeal with Roasted Red Pepper and Pesto

Who says oatmeal has to be sweet? This hearty bowl swaps maple syrup for roasted red peppers and pesto, turning breakfast into a savory dream.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water or vegetable broth
• 1/2 cup jarred roasted red peppers, drained and chopped
• 2 tbsp basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp toasted pine nuts

Instructions:

1. In a saucepan, combine the oats, water or broth, and salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 5–7 minutes, stirring occasionally, until the oats are creamy and tender.
2. While the oats cook, heat the olive oil in a small skillet over medium heat. Add the roasted red peppers and black pepper, sautéing for 2–3 minutes until warmed through.
3. Divide the cooked oatmeal between bowls. Top with the sautéed peppers, dollops of pesto, feta cheese (if using), and pine nuts.

The creamy oats balance the smoky peppers and bright pesto perfectly—plus, the toasted pine nuts add just the right crunch.

Tip: For extra richness, stir a spoonful of pesto directly into the oats before topping.

Spicy Chorizo and Cheddar Oatmeal

Savory oatmeal gets a bold upgrade with smoky chorizo and melty cheddar—breakfast just got a whole lot more exciting.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/2 cup diced Spanish chorizo (about 3 oz)
• 1/2 cup shredded sharp cheddar cheese
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1 tbsp chopped fresh cilantro (optional)
• 1 tbsp unsalted butter

Instructions:

1. In a medium saucepan, cook chorizo over medium heat for 3–4 minutes until crispy. Remove with a slotted spoon, leaving the rendered fat in the pan.
2. Add butter to the pan, then stir in oats, smoked paprika, garlic powder, and salt. Toast for 1 minute until fragrant.
3. Pour in water and bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until oats are creamy.
4. Off heat, fold in cheddar cheese until melted, then stir in reserved chorizo. Top with cilantro if using.

The contrast of spicy chorizo with rich cheddar turns humble oats into a deeply satisfying meal—perfect for mornings when you crave something hearty but fast.

Tip: For extra kick, drizzle with hot honey or sprinkle with crushed red pepper flakes.

Savory Oatmeal with Grilled Zucchini and Ricotta

Who says oatmeal has to be sweet? This savory twist with creamy ricotta and smoky grilled zucchini will make you rethink breakfast (or dinner!).

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/2 tsp salt, divided
• 1 medium zucchini, sliced lengthwise into 1/4-inch planks
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/2 cup whole-milk ricotta
• 1 tbsp lemon zest
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh basil

Instructions:

1. Cook oats: In a saucepan, combine oats, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until creamy.
2. Grill zucchini: Heat a grill pan over medium-high. Brush zucchini planks with olive oil and sprinkle with remaining 1/4 tsp salt and black pepper. Grill for 3 minutes per side until char marks appear.
3. Finish: Divide oatmeal between bowls. Top with grilled zucchini, dollops of ricotta, lemon zest, red pepper flakes, and basil.

The contrast of the creamy oats, tangy ricotta, and smoky zucchini feels downright luxurious—yet it’s ready in 15 minutes. Tip: For extra richness, drizzle with a bit of the zucchini’s grill pan juices right before serving.

Conclusion

With so many tasty ways to enjoy savory oatmeal, breakfast just got a whole lot more exciting! Whether you’re craving something hearty, cheesy, or veggie-packed, this roundup has a recipe for you. Give one (or a few!) a try, and let us know which ones you love. Don’t forget to share this article on Pinterest to inspire fellow oatmeal enthusiasts. Happy cooking!