Savory oats give taste buds a workout

If you are a person with texture issues — meaning, you do not generally enjoy mushy foods — then getting through a bowl of oatmeal presents a challenge. Being generous with crunchy and chewy toppings helps; using steel-cut rather than rolled is another way to add bite. But if you’re also a person who generally skews savory over sweet, then the typical bowl of morning oatmeal, doused in maple syrup, just isn’t going to cut it.

Enter savory oats.

Oatmeal With Bacon, Cheese and Pickled

Jalapenos 1/3 cup rolled oats 2/3 cup water, or more as needed 1/4 teaspoon vegetable bouillon concentrate, such as Better Than Bouillon brand

2 tablespoons shredded cheese, such as sharp cheddar, colby jack or a blend

2 slices cooked, crisped bacon

A few pickled jalapeno slices Cooked greens, such as spinach, kale or collards, for serving (optional) Roasted cherry tomato halves, for

serving (optional)

1 large egg, fried, poached or softcooked, for serving (optional) Stir together the oats, water and bouillon concentrate in a large, microwave-safe bowl (at least 2-cup capacity). The bouillon won’t dissolve yet; this is OK. Microwave, uncovered, on 100 percent power for 2 minutes, watching closely to make sure the mixture doesn’t boil over. Stop and restart the microwave as needed to prevent overflow.

Stir to distribute the bouillon; be careful, the bowl will be hot. Microwave for another 1 to 2 minutes, until the oats are cooked to your desired degree of doneness: Less time will yield slightly chewy oats, while the full 2 minutes will yield more tender results. For a soupier consistency, stir in more water, a tablespoon or two at a time.

Top with the shredded cheese, bacon and pickled jalapeno slices, plus the sauteed greens, roasted tomato halves and egg, if using.

Makes 1 serving.

For The Washington Post/STACY ZARIN GOLDBERG Oatmeal With Bacon, Cheese and Pickled Jalapenos