One of my favorite breakfast meals growing up was oatmeal…  It felt like a warm hug from grandma.  I like mine stiff, with cinnamon, raisins and a fat cube of butter in the middle, drenched in whole milk.  But trying to conceptualize oatmeal as a savory dish is both compelling and mind-blowing for me.  I’m dipping my toe gingerly into the mix, this time adding a dry-aged grana padano cheese grated over my regular recipe.

Oatmeal w/Grana Padano cheese

Oatmeal w/Grana Padano cheese

Now, Mark Bittman suggested scallions and soy sauce…  But I’m leaning more toward the fried egg and sausage mix some Chowhounders recommended, with a little tomato relish or salsa…  Any thoughts or suggestions?

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