Farmer's Breakfast Porridge

Oatmeal doesn't have to be all maple syrup and brown sugar all the time. Here it is more akin to traditional grits with the addition of cheddar, tomatoes and kale for a hearty but not leaden breakfast.

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1 cup stone ground oats
4 cups water or chicken stock
4 oz sharp cheddar cheese, grated
1 pint tomatoes, cut in half
1 bunch kale, leaves stripped and cut into ribbons


  1. Combine the oatmeal, pinch of salt, and water (or stock) in a medium sized pot
  2. Bring to a boil, reduce to a simmer and cook, stirring regularly, until the oats are tender and thickened, about 25 minutes
  3. Add the cheddar cheese and stir to melt
  4. Just before serving, stir the kale into the oatmeal and top with the tomatoes, a drizzle of olive oil, and grind of black pepper