savory baked oatmeal
Whoever first stirred a pot of hot steel-cut oats did themselves and the world a favor. Hailed for its high fiber and stick-to-your-ribs qualities, oatmeal might be the grandfather heavyweight of breakfasts. Indeed, I worked with a man named Bob who would make a bowl of quick oats for breakfast and lunch, though I can’t speak on behalf of his dinners. He claimed he ate it for heart health and because he couldn’t think of anything that could surpass this economic convenience food.