Great stuff. I often cook oats and then we eat them savory instead of sweet. I may add shredded Monterey Jack Cheese to the bowls with onion powder, garlic powder, and some Bragg Amino Acids. We like to make a larger batch of oatmeal and add these to the cooking pan:

• Onion powder
• Garlic powder
• Amino's nutritional yeast powder
• whole fennel seeds
• chicken bullion powder or the paste type flavor

Let it set a bit for the flavors to wake up. Then heat a little oil in a skillet and drop the mixture in. Turn when it browns a little and flatten. Brown the other side. This can taste very much like 'veal' parmesan if you stir in parmesan cheese. There is NO egg in this. Taste the seasonings as you go. You can also leave out the fennel and add cottage cheese...or shredded cheddar. Carla Emory made these in the 70's and the monks developed a 90's recipe in their Monastery cookbook. Theirs has onion chopped and cooked with the oats. My adaptation use storage things. Yogurt Oats

This can be a creamy or a 'solid' as you choose. The quart size yogurt...any flavor you like.. Strawberry or red raspberry is great. Canned fruit...drain and reserve the liquid Stir in oats, fruit, and yogurt. Adjust the consistency with the reserved liquid. We add ground up flax seeds, raw sunflower seeds. (in fact we keep a ground up seed mixture in the refrigerator to add to a lot of things including poached eggs with wheat berries) Canned fruits such as fruit cocktail, or chopped peaches. Frozen may not keep as well. Mix today for quick breakfast tomorrow. Fresh chopped apples and bananas are good. Eat it all before they start to brown.