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I just found this Blog. Great ideas. I would skip the meats, bacon, regular sour cream, etc. since I am trying to lower my cholesterol. Thanks.

I couldn't believe when I found this article....I've been doing this for years and just posted a savory oatmeal recipe: http://tinyurl.com/mybypg.

My brother makes something similar to this (except he adds fish sauce) and swears it tastes arroz caldo, a Filipino soup.

I tried it and liked it a lot. My husband is very, very into sweet stuff, but I like savory stuff, including for breakfast. I don't understand the appeal of waking up to something very sweet

I don't understand why some folks feel the need to look down at anything even remotely fun when it comes to food.

I think I'll make one of these this weekend. I want to try to make a Spira-Graph-style cake. I think I can put the cake pan off center on a Lazy Susan and spin it while I add the batter.

I wanted to ask Bittman and all of you who are doing this whether you prefer oatmeal to rice and, if so, why? Or do you eat savory oatmeal sometimes and other times rice congee? We returned from our first trip to Southeast Asia absolutely hooked on congee for breakfast, and regularly eat make the rice porridge with some combination of scallions, bits of meat, dried fish, dried shrimp, red pepper flakes, chili oil, and whatever else occurs to us. Are we missing something by eating rice rather than oats? Why mess with success? Are people like Bittman doing it for the taste, superior health benefits to rice, or what?

I like to use Cream of Wheat to make a savory South Indian breakfast dish called Upma. Heat oil and pop mustard seeds. Add onions, chopped chilis, ginger, raw peanuts, salt. Add water and bring to a boil, then add the cream of wheat, slowly stirring until desired consistency (You can follow the measures of water to cereal listed on the box.) Add a dollop of butter and a squeeze of lime and stir in. Can eat with Indian pickles like mango pickle or my new favorite--garlic pickle.

YUM.

i've been doing this for years, courtesy of my Chinese dad. But, I would suggest making the oatmeal with chicken stock, not water, and garnishing with sesame oil, not soy. I'll usually eat it with classic chinese shihfan garnishes: shredded pork, spicy bamboo shoots, gluten with peanuts, etc. a nice whole-grain adaptation of a traditional chinese breakfast!

I am down with the flu and yesterday wanted something warm but the idea of sweet put my stomach into twitters. I remembered this and tried it, with the addition of a few small cubes of a very savory pork and beef summer sausage for a little extra porky savory goodness and some frozen leeks.

It was delicious. I would eat it again, maybe with a few drops of sesame oil and a few sprigs of cilantro. Yum.

I don't know why people freak out about savory oatmeal... or savory breakfast, period. I hate sweet breakfasts, and have taken to making my steel-cut oats with salt and pepper. Delicious!

Anyone who thinks Oalmeal is "neutral has had too many bowls of old, packaged oatmeal. Try Anson Mills; it'll open your eyes.

My wife is Japanese and never eats her oatmeal , farina , grits , rice [ of course ] or any other cooked cereal sweetened it's always savory no matter what time of day or night she has even got me in the program but having lived in S.E. Asia in rural communities my tastes are different now from how I was raised here in the U.S.
Just a small amount of various veggies mixed in can create a satisfying meal that is filling and healthy .
I bet a fluffy oatmeal would put a tasty spin on Nasi Campor in place of the rice , I'm gonna give it a go . I've never tried to fry oatmeal like the fried rice in Nasi Goreng wonder if it would hold up to the heat without mushing out ?

Try the "Oatmeal and Tomato Soup" recipe at allrecipes.com. It's a a family favorite (Mom, Dad, and four teens). Not so pretty to look at, but very savory and delicious. Warming, filling, and comforting, not to mention cheap, easy and healthy.