Get your day started properly with a hearty comforting savory oatmeal with Tex-Mex vibes. Because its savory, this is also a great oatmeal for dinner.
It’s got deep flavor from the stock infused with spices and the spicy toppings including the hatch green chilis and jalapeño sausage.
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Just in a Texas frame of mind - big heat, big flavor, big bowl...
Ingredients For Savory Tex-Mex Oatmeal
Oatmeal Ingredients
- Ghee or butter
- Old Fashioned Rolled Oats
- Ancho Chili Powder
- Cumin
- Coriander
- Salsa
- Chicken Stock
Oatmeal Toppings
- Monterrey Jack Cheese
- Jalapeno Sausage Link
- Pickled hatch chiles
How To Make Oatmeal For Dinner
- Heat ghee in medium saucepan on medium heat. Add the raw oats and toast for 1-2 minutes.
- Add the spices (ancho, cumin, coriander) and give a quick stir.
- Add the chicken stock, stir, then bring to a boil. Reduce to a simmer for about 5-6 minutes. The oatmeal is ready when the oats have soaked up most of the liquid.
- Transfer to a bowl, mix in cheese, and add sausage and hatch chilis.
Cooking Considerations and Tips
Use your favorite salsa. I prefer a red, tomato based salsa.
Hatch chilis can be found in the Hispanic aisle at most traditional grocery stores. They come in small tin cans like chipotles.
Any sausage can be used. My local bbq spot makes jalapeño sausage so I use leftovers, but I’ve seen specialty type sausage in most grocery stores
Toasting oats is not level flavor. Don’t skip this step.
Check-out this roundup of creative oatmeal recipes
Other Savory Oatmeal Recipes
Oatmeal With Smoked Bacon and Roasted Vegetables
Savory Keto Oatmeal with Spanish Flavors
Savory Oats Cooked in Miso-Ginger Broth
Creamy Oatmeal with Blueberries
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Ingredients
Oatmeal Ingredients
- 1 tablespoon Ghee or butter
- ½ cup Old Fashioned Rolled Oats
- ½ teaspoon Ancho
- ¼ teaspoon Cumin
- ¼ teaspoon Coriander
- 1 tablespoon Salsa
- 1 cup Chicken Stock
Oatmeal Toppings
- ¼ cup Monterrey Jack Cheese
- 12 oz Jalapeno Sausage Link
- ½ tablespoon pickled hatch chiles
Instructions
- Heat ghee in medium saucepan on medium heat. Add the raw oats and toast for 1-2 minutes.
- Add the spices (ancho, cumin, coriander) and give a quick stir.
- Add the chicken stock, stir, then bring to a boil. Reduce to a simmer for about 5-6 minutes. The oatmeal is ready when the oats have soaked up most of the liquid.
- Transfer to a bowl, mix in cheese, and add sausage and hatch chilis.
Notes
- Use your favorite salsa. I prefer a red, tomato-based salsa.
- Hatch chilis can be found in the Hispanic aisle at most traditional grocery stores. They come in small tin cans like chipotles.
- Any sausage can be used. My local bbq spot makes jalapeño sausage so I use leftovers, but I’ve seen specialty type sausage in most grocery stores
- Toasting oats is not level flavor. Don’t skip this step.