1 cup reduced-sodium chicken broth; 1 medium tomato, chopped; 1/2 cup quick-cooking oats; 1 garlic clove, minced; 3 Greek ...

"Savory oatmeal is the default in places such as China and many other parts of the world where the last thing they add to oatmeal is sweetness," Aron Solomon of Westfield, New Jersey, a chief ...

If you’ve never tasted oatmeal’s savory side, you’re in for a pleasant surprise. Here, the nutty grains of steel-cut oats offset a fried egg, sautéed mushrooms, kimchi and crispy onions.

The egg yolk is the best part of the egg. There is no denying this. Yolks are basically neat little orbs of rich, golden sauce that taste good on everything, and you should add them to your savory ...

Make it savory. Oats don’t need to be sweet; savory bowls are finally getting more attention, which is great because they provide an excellent opportunity to create a high-protein oatmeal.

Instead of making a bowl that’s 90% oatmeal and 10% savory garnishes, I rebalanced the scales to for a ratio that’s closer to 50/50. I fried up crumbled sausage with sambal. I brought out the ...

For a creamier oatmeal, add the oats to the saucepan while the water is cold. Adapted from Cynthia Chen McTernan's cookbook "A Common Table," this savory take on oatmeal offers a big return on a ...