I know what you are thinking. Savory oatmeal? But hear me out. Oats are basically just a grain, right? We eat rice savory, we eat polenta savory — oats deserve the same treatment. Cook them in stock instead of water, stir in some parmesan, top with sauteed greens and a soft egg, and suddenly you have this creamy, comforting bowl that feels like risotto's casual morning cousin. I started making this on cold mornings when sweet oatmeal just was not cutting it. Now it is a permanent rotation brea