Rethink your oatmeal– it’s time to come to the savory side! Be adventurous and try this savory steel cut oatmeal with cottage cheese, parmesan, sriracha, fried eggs and avocado slices. 

Here it is– the oatmeal I’ve been raving about! I’ve eaten this for breakfast for four days straight. It’s so delicious and addicting! 

On Thursdays I have my 6am bootcamp class and I’m usually really hungry afterwards. Last week I didn’t feel like making my usual smoothie and I didn’t want to just eat eggs because I knew it wouldn’t keep me full very long. Oatmeal sounded nice and then I thought… I’ve been seeing so many recipes for savory oatmeal lately, why don’t I just give it a try?!

Oh and what a good idea that was. I’m not sure I’ll be able to eat sweetened oatmeal ever again. Maybe that’s a little dramatic, as I probably will go back to my usual raspberry banana oatmeal someday, but for now savory is the way to go. 

I feel like I just unlocked a whole new world of possibilities. This bowl has steel cut oats (my all time fav type of oats), cottage cheese, parmesan, Sriracha, avocado slices and of course, two fried eggs (my everyday breakfast staple). There’s so many other things that could be added… spinach, different types of cheeses… mushrooms… I can’t wait to experiment. 

At work last week, I told a couple of my patients about this new concoction and I got a mixed response– most people made a “yuck” face and seemed really turned off, haha. My fiance looked at the bowl and was like “I’d never eat that”. Well, he doesn’t like fried eggs or oatmeal, so of course he wouldn’t like it. *eye roll*

If you like oatmeal, eggs, avocado and some spice, you will LOVE this. It doesn’t taste like the typical breakfast oatmeal that’s covered in fruit and brown sugar. It’s salty, peppery, cheesy and savory. Honestly it tastes like a bowl of cheesy grits or risotto. And who wouldn’t want to eat grits or risotto for breakfast? 

Also, I seem to have come in late on the Sriracha-loving train. I have never really been a big fan of it– I’d just add it to Asian sauces or stir-fry but wouldn’t add more than a little squeeze. I tried it on fried eggs for the first time a couple weeks ago and WOW, do fried eggs + sriracha make just the most wonderful combination. I think I’ve eaten the combo every day since. 

Side note… this is the first recipe I’ve shot completely in manual mode. I usually use aperture priority mode and my photos kept coming out so dark, so I decided to shoot in manual yesterday and wow! What a difference! I barely had to edit them. I may have just been lucky, since it was bright and sunny all day yesterday, haha. 

Here’s the recipe!