This creamy, cheesy jalapeño popper oatmeal is a unique and delicious way to eat your oats!
Jalapeño Popper Oatmeal
This post was originally published in November 2015. It has been updated with new pictures.
I love oatmeal. Baked, stovetop, overnight, sweet, savory… you name it, I’m into it. There are days when almost every meal I eat includes something oat-based.
It’s been my experience, though, that a lot of people aren’t naturally on-board with the whole savory oatmeal thing. Is it that weird? Do I hang out with the wrong people? Savory oatmeal needs more love!
Maybe it’s the unexpectedness that is throwing people off. They’re thinking about breakfast, and cinnamon and brown sugar. Mention that you’re going to throw some cheese in your oatmeal and it doesn’t fit the usual image of what oatmeal is supposed to be.
(But really, throw some cheese in your oatmeal. It’s amazing.)
Oats are an all-day food! They are versatile! They are lovely! They are not just for breakfast and apple crisp! 🙂
- ½ cup oats
- 1 cup water or milk
- dash salt
- 2-3 tablespoons cream cheese
- ¼ teaspoon onion powder
- dash garlic powder
- more salt, to taste
- jalapeños, to taste
- 3-4 tablespoons shredded cheddar cheese
- Bring the oats, water or milk, and salt to a boil in a saucepan, then reduce heat to medium.
- Stir in cream cheese and seasonings and cook to desired consistency.
- Remove from heat, transfer to dish, and top with peppers and cheese.
Jalapeño Popper Oatmeal - Baked Version
– ½ cup oats
– 3-4 tablespoons milk
– 2 tablespoons Greek yogurt
– 2 tablespoons cream cheese
– ¼ teaspoon onion powder
– ¼ teaspoon baking powder
– dash garlic powder
– dash salt
– jalapeños, to taste
– 3-4 tablespoons shredded cheddar cheese
1. Preheat oven to 350°, grease ramekin or small oven-safe dish.
2. Combine oats through jalapeños and pour into prepared dish, then top with cheese.
3. Bake 22-25 minutes, or until cheese is brown and bubbly.