Introduction

This savory oatmeal bowls up a comforting, protein-packed breakfast or quick weeknight dinner. Creamy cheddar meets a bright touch from green onions, finished with a sunny fried egg on top.

A cozy breakfast spread sits on a wooden table with a white marbled texture surface, featuring four white bowls of warm porridge each topped differently: one bowl has sliced peaches and chopped nuts, another is sprinkled with coconut and a dollop of cream, a third has banana coins and a swirl of peanut butter with chia seeds, and the last bowl shows oats under a layer of pumpkin puree with seeds. In the middle is a tall glass jar layered with oats, yogurt, blueberries, and raspberries, capped with a white lid beside it. To the left, a dark mug of coffee rests on a small white saucer with a spoon, while a large rectangular baking tray on the right holds a blueberry crumble with a crumbly oat topping. The scene is softly lit by natural light from a window, with a light linen napkin draped and a few potted plants in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups chicken broth
1 cup old-fashioned oats
1/2 cup shredded sharp cheddar
1/4 teaspoon black pepper
1 tablespoon butter
2 large eggs
2 green onions, sliced
Salt, to taste
Hot sauce, for serving

Instructions

Step 1: Bring the broth to a boil in a medium saucepan over high heat.
Step 2: Stir in the oats, reduce the heat to a simmer, and cook for about 5 minutes, stirring often until the oats are tender and the mixture thickens.
Step 3: Stir in the cheddar and black pepper, then season with salt to taste. Let the cheese melt into the mixture and blend smoothly.
Step 4: In a separate skillet, melt the butter and fry the eggs until the whites are set and the yolks reach your preferred doneness.
Step 5: Divide the warm oatmeal into bowls, top with the fried eggs, scatter the green onions, and finish with hot sauce to taste.

Tips & Variations

For a lighter version, use half chicken broth and half water, then add a splash of milk at the end for creaminess.
Swap cheddar for a milder or more aged cheese to adjust the flavor profile.
Include cooked bacon crumbles or sautéed mushrooms for added texture.

Storage

Leftover oatmeal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water, and add a new fried egg on top if desired.

How to Serve

A cozy breakfast spread sits on a white marbled texture, with white bowls and a dark coffee mug on a white saucer. In the center, a glass jar shows layered yogurt and oats topped with bright berries, from bottom to top: pale oats, a thick white yogurt layer, then blueberries and raspberries. To the left, a white bowl holds warm oatmeal with a peachy topping and chopped nuts sprinkled on top. In front, another white bowl features orange pumpkin oats crowned with a dollop of yogurt, sprinkled seeds, and a dusting of cinnamon. To the right, a white bowl contains oats layered with banana slices, a peanut-butter swirl, and a light sprinkle of chia or sesame seeds. On the far right, a metal baking tray holds a baked oat bar with a golden crumb and scattered dark blueberries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without chicken broth?

Yes. Use vegetable broth or water with a pinch more salt to taste, then fold in the cheddar just before serving.

What if I don’t have green onions?

Chives or parsley work well as a quick green herb alternative, or simply skip greens and finish with a light drizzle of hot sauce and extra cheese.