@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.

Food is all about home to me. I think that’s one of the reasons I ended up working with it in so many ways. There are all these little vignettes that come through my memory when I try to answer this question. The giant wooden salad bowl we had when I was growing up (truly giant, it sat on a tripod next to the table like a little vegetable butler) that came from the bowl mill in my grandfather’s hometown in Vermont. My mom’s bleu cheese dip (which came from her mom, and I’m pretty sure her mom before that). My dad’s bisquick pancakes with a spoonful of tahini mixed in the batter. My best friend since grade school who puts ketchup on her mashed potatoes. She moved several states away and sometimes when I miss her I’ll have a bowl myself out of nostalgia. When I moved to Seattle I missed real New York apple cider donuts so much that when a childhood friend told me he would be in town for a conference and did I want anything from the East coast I asked for them and he carried them on the plane for me! A true friend. There are so many sweet and savory moments like that. All the foods that mean home to me are attached to memories of people I’ve loved.

I've been having a serious craving for egg noodles. My plan was to do a nice hearty beef stew to serve over them, but the beef selection at the store yesterday was not living up to my expectations and I went a different direction with my plans. I got the noodles anyway thinking "I'll come up with something." So tonight, still on the egg noodle dream train, I put together a kind of mishmash braise of boneless country pork ribs with beef broth, tomato sauce, red curry paste, a half a vidalia onion, and the last nub of a butternut squash a had in the fridge. It's in the oven now and smells pretty great, but who knows how it will turn out! I'll let ya'll know.

Hi @Lo , are you specifically looking for baked oatmeal recipes, or trying to branch out to other breakfast recipes? I want to make sure I give you recommendations you'll find useful!