My ideal first meal of the day involves something savory, not sweet – something I can serve in a bowl and enjoy while snuggled up on the couch under a blanket, with a cup of coffee in hand.

If you haven’t ever tried oats in a savory application, this is a great starting place. The oats create a solid base, the egg and Greek yogurt add protein, and the goat cheese and hot sauce bring a dash of umami, plus a little heat. It’s simple yet versatile, allowing for great flexibility with additions and toppings.

Sherrie Castellano is a health coach, photographer and private chef based in St. Louis. She writes and photographs the seasonally inspired vegetarian and gluten-free blog With Food + Love. She has contributed work to Driftless Magazine, Vegetarian Times, Go Gluten-Free Magazine, Food52 and Urban Outfitters, among others. You can find her hanging with her aviation-enthusiast husband, sipping Earl Grey tea, green juice and/or bourbon.

SAVORY OATS BREAKFAST BOWL

If you don’t like Greek yogurt, you can substitute sour cream or crème fraiche; feta is also great in place of the goat cheese.

Yields | 4 bowls |

  • 2 cups rolled oats
  • 4½ cups water
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper, plus more for topping
  • ¼ tsp granulated garlic
  • 2 Tbsp goat cheese crumbles
  • 4 eggs
  • 1 tsp hot sauce
  • 1 Tbsp Greek yogurt
  • 1 tsp fresh cilantro

| Preparation | In a medium saucepan over medium-high heat, bring oats and water to a boil. Reduce heat to low, add salt, pepper and granulated garlic, and simmer for about 7 minutes, stirring occasionally. Stir in goat cheese crumbles. Keep warm.

In a small saucepan, poach or fry eggs.

Divide oats into four bowls. Top each with hot sauce, Greek yogurt, cilantro and an egg, and serve.

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