The two of us are fans of savory oatmeal. It started with Goetta, the Cincinnati German dish made with pinhead oatmeal, beef, pork, onions, and spices, that was often on the breakfast tables of our youth. In recent years we’ve experimented with other combinations involving oatmeal breakfasts. Today’s version was inspired by the breakfast buffet offerings yesterday morning at Capella on 9 at the top of the AC Hotel. It’s a combination of rolled oats, 5 grain rolled cereal, poached eggs, and cubed mozzarella, topped with grated parmesan and crispy prosciutto! It’s yummy. We’ll definitely keep it in the breakfast rotation but we may try a different set of additions to tomorrow’s cereal!
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