We are a big oatmeal house: We go through pounds of oats. The simple porridge is as easy as it is delicious, and it makes for an incredibly flexible base for just about any flavor combination you could desire. (It shares this with congee and other porridges.) Some make oatmeal on the stovetop, in an Instant Pot, or in a mug with a packet and some boiling water. (No judgment here.) No matter what your favorite method for cooking oatmeal, you’ll be tempted to try something new with this collection of creative takes on the breakfast stalwart: soufflés, savory bowls, and sweet bakes.
Savory Oatmeal with Tomatoes, Parmesan, and Eggs
Food & Wine / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle
Chef Sang Yoon turns rolled oats into a herby, tomato-studded porridge enriched with Parmigiano-Reggiano cheese and finished with a silky poached egg.
PB&J Overnight Oats
Matt Taylor-Gross / Food Styling by Barrett Washburne
Layer Greek yogurt, peanut butter, and raspberry jam for a protein- and fiber-rich make-ahead breakfast that tastes like the lunchbox classic. Chia seeds thicken the mix, while chopped peanuts add crunch.
Crème Brûlée Baked Oatmeal
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
This brunch-friendly baked oatmeal is a custardy riff on the iconic dessert, scented with vanilla and crowned with a brûléed finish.
Strawberry Cheesecake Overnight Oats
Matt Taylor-Gross / Food Styling by Barrett Washburne
With a graham-cracker crust at the bottom, these overnight oats channel the flavors (and decadence) of cheesecake. The creamy oats — enriched with yogurt, vanilla, and lemon — are studded with juicy strawberries and almonds.
Sticky Toffee Overnight Oats
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Abby Armstrong
This slow-cooker method tucks steel-cut oats into jars for an overnight water bath, yielding tender, chewy oats. A maple-date sauce channels sticky toffee pudding’s caramel notes.
Brown Butter-Raspberry Baked Oatmeal
Andrew Bui / Food Styling by Caitlin Haught Brown
This baked oatmeal dish is designed to share. Nutty brown butter blooms warm spices before being folded into tender baked oats layered with bananas and juicy raspberries, then finished with a crisp topping of coconut and pecans.
Oatmeal Soufflé
Con Poulos
Kay Chun lightens creamy oat porridge with whipped egg whites, baking it into a gently puffed soufflé that’s elegant yet deeply comforting. Studded with berries and brightened with lemon zest, it bridges breakfast and brunch — and much of the prep can be done ahead for an easy, impressive morning dish.
Steel-Cut Oatmeal with Soy Milk
John Kernick
Chef Art Smith keeps things simple and nourishing with steel-cut oats simmered in a blend of water and soy (or skim) milk for a creamy yet pleasantly chewy bowl that’s finished with fresh berries, Greek yogurt, and sliced almonds.
Oat Risotto with Peas and Pecorino
Leela Cyd
This take on chef Graham Elliot’s savory oat “risotto” simmers steel-cut oats in chicken stock until creamy-chewy, then stirs in sweet peas and nutty Pecorino cheese.
