Poudre Douce is my absolute favorite for oatmeal! Sometimes I'll swap out for Gingerbread Spice or Kashmiri Garam Masala but I always come back to Poudre Douce in the end. I love the idea of using it in a crumble topping - would you share your recipe for that? I've been craving an apple crisp and I bet that would be the best.

@Matt I love doing this also! It's a great way to use spices that may be a bit stale that I'd otherwise compost.

I believe the molds used for this recipe are the lodge cast iron skull mini cake pan. Here's a link: https://www.lodgecastiron.com/products/skull-mini-cake-pan

@Linda E. I'd use 1 teaspoon of powder for every tablespoon of liquid Worcestershire sauce the recipe calls for.

Okay! I've just done quite the deep dive into baked oatmeal and now I'm actually feeling pretty inspired myself. I found two really tasty-looking savory baked oatmeal recipes, one of which uses steel cut oats which I think could be a cool texture change:

https://www.bobsredmill.com/recipes/how-to-make/sausage-and-cheese-baked-oatmeal

https://www.savorysimple.net/savory-baked-oatmeal-with-bacon-mushrooms-and-caramelized-onions/

Besides this I think you could probably riff on savory flavors in all kinds of ways. Spinach, olives, and feta with El Greco. Zucchini, onions, and turkey sausage with Harissa. If the recipes you usually use call for water, swap it out for broth and add your savory ingredients instead of sweet.

I'm a huge fan of making savory oatmeal in my rice cooker. My go to is rolled oats and beef broth with Khmeli Suneli, thinly sliced onions, some kind of greens (I like the power greens mixes) and two eggs cracked over top. Once it's done cooking I sprinkle in some crumbly cheese and close the cooker back up for a few minutes to let it melt.