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"Texas Sun" Savory Tex-Mex Oatmeal

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Get your day started proper with a hearty comforting savory oatmeal with Tex-Mex vibes. Because its savory, this is also a great oatmeal for dinner.

oatmeal with sausage, cheese, and peppers in a white bowl

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

  1. Heat ghee in medium saucepan on medium heat. Add the raw oats and toast for 1-2 minutes.
  2. Add the spices (ancho, cumin, coriander) and give a quick stir.
  3. 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. 
  4. 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

Curry Oatmeal

Savory Keto Oatmeal with Spanish Flavors

Cuban-Inspired Savory Oatmeal

Savory Oats Cooked in Miso-Ginger Broth

Creamy Oatmeal with Blueberries

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oatmeal with sausage, cheese, and peppers in a white bowl

Savory Tex-Mex Oatmea

Hearty and comforting savory oatmeal with Tex-Mex vibes. It’s got deep flavor from the stock infused with Mexican seasonings and the spicy toppings including the hatch green chilis and jalapeño sausage.
Prep Time: 2 minutes
Cook Time: 10 minutes
Course: Breakfast, Main Course
Cuisine: Tex-Mex
Servings: 2 people
Calories: 820kcal
Author: Marwin Brown

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.

Nutrition

Calories: 820kcal | Carbohydrates: 19g | Protein: 43g | Fat: 63g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1843mg | Potassium: 745mg | Fiber: 2g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 4mg
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