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Finished bowl of savory oatmeal with chili crisp, melted Parmesan, fried egg, and scallions

Savory Oatmeal With Chili Crisp and Parmesan

Creamy rolled oats with melted Parmesan and a crunchy chili crisp finish. A fast, umami-loaded savory breakfast — no sugar needed.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: Fusion
Ingredients Method Notes

Ingredients
  

  • ½ cup old-fashioned rolled oats
  • 1 cup water or low-sodium broth
  • Pinch of salt
  • 2 tablespoons finely grated Parmesan cheese
  • 1 to 2 tablespoons chili crisp oil and solids
  • 1 fried egg optional
  • 1 scallion thinly sliced (optional)

Method
 

  1. Bring 1 cup of water or broth and a pinch of salt to a boil in a small saucepan.
  2. Stir in the rolled oats. Reduce heat to medium-low and cook for 4 to 5 minutes, stirring gently a few times, until the oats are creamy but not stiff.
  3. Remove from heat. Stir in the grated Parmesan until fully melted into the oats.
  4. Transfer to a bowl. Spoon chili crisp on top without stirring it in.
  5. Top with a fried egg and sliced scallions if desired. Serve immediately.

Notes

Grate Parmesan from a block for the smoothest melting. Pre-shredded cheese often contains anti-caking agents and may melt less evenly.
Scoop chili crisp from the bottom of the jar to get both oil and crunchy solids. Add it only after cooking so the crisp pieces keep their texture.
If adding an egg, use a pasteurized egg for a runny or jammy yolk, or cook until both the white and yolk are firm.
Allergen note: Parmesan contains milk. Chili crisp may contain soy, sesame, peanuts, tree nuts, wheat, or shellfish depending on the brand. Broth can also contain allergens. Check every label when cooking for someone with an allergy or dietary restriction.
Refrigerate plain cooked oatmeal within 2 hours and use it within 3 to 4 days. Reheat until steaming, then add fresh Parmesan and chili crisp.