For many people, fall is the beginning of oatmeal season. Long gone are the days of yogurt and berries, replaced instead by hearty bowls of steaming oats. And while brown sugar, honey and nuts are all delicious toppings, there are infinite possibilities on the savory side of things. I visited a new Oatmeal Bar called Oatmeals in New York City last week, and fell in love with the innovative menu that boasted both sweet and savory morning (or afternoon) meals. I tried the Croque Monsieur Oats, studded with bits of ham, parmesan cheese, a little cream, black pepper and sea salt. I left and immediately began searching for similar recipes to make this upcoming week. Maybe you'll join me?
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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