Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (90 g) quick oats
- 2 cups (480 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 tsp kosher salt, plus more to taste
- 1 tbsp unsalted butter
- 3/4 cup (3 oz/85 g) sharp cheddar, shredded
- 1/2 tsp freshly ground black pepper
- 1–2 tsp hot sauce, plus more to serve
- 2 large eggs
- 1 tsp butter or oil for frying
- Optional: 1/4 tsp garlic powder; chopped chives or scallions
Do This
- 1. Bring water, milk, and salt to a simmer over medium heat in a medium saucepan.
- 2. Whisk in oats; cook 2–4 minutes, stirring, until creamy and thick but spoonable. Reduce heat to low.
- 3. In a small nonstick skillet over medium-low, melt 1 tsp butter/oil. Crack in eggs; season lightly.
- 4. Cover and cook eggs 2–3 minutes until whites set and yolks are runny.
- 5. Off heat, stir butter and cheddar into oats until silky. Stir in pepper and 1–2 tsp hot sauce; adjust salt.
- 6. Divide oats into warm bowls, top with eggs, more pepper and hot sauce, and optional chives.
Why You’ll Love This Recipe
- Comfort in 15 minutes: creamy, cheesy oats with cozy mac-and-cheese vibes.
- Pantry-friendly: quick oats, cheddar, butter, and hot sauce do the heavy lifting.
- Custom heat level: add a dash or a drizzle of hot sauce to taste.
- Runny-yolk magic: a soft egg turns everything glossy and extra luxurious.
Grocery List
- Produce: Chives or scallions (optional garnish)
- Dairy: Whole milk, unsalted butter, sharp cheddar cheese, eggs
- Pantry: Quick oats, kosher salt, black pepper, hot sauce, garlic powder (optional), neutral oil or extra butter for frying eggs
Full Ingredients
Oat Base
- 1 cup (90 g) quick oats
- 2 cups (480 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder (optional, but great)
Cheesy Finish
- 1 tablespoon unsalted butter
- 3/4 cup (3 oz/85 g) sharp cheddar, freshly shredded
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 teaspoons hot sauce, plus more for serving
Eggs
- 2 large eggs
- 1 teaspoon unsalted butter or neutral oil (for frying)
Optional Garnish
- Chopped chives or thinly sliced scallions
- Extra shredded cheddar
- Flaky salt
Step-by-Step Instructions
Step 1: Prep your ingredients
Shred the cheddar so it melts quickly. Measure the water and milk. Have the butter, pepper, hot sauce, and optional garlic powder ready. Place a medium saucepan and a small nonstick skillet on the stove to streamline the process.
Step 2: Simmer the liquids
In the medium saucepan, add 2 cups (480 ml) water, 1/2 cup (120 ml) milk, and 1/2 teaspoon kosher salt. Bring to a gentle simmer over medium heat. You should see small bubbles forming around the edges without a rolling boil.
Step 3: Cook the oats until creamy
Whisk in 1 cup (90 g) quick oats and the optional 1/4 teaspoon garlic powder. Cook, stirring frequently, for 2 to 4 minutes, until the oats are thick, creamy, and spoonable. Reduce the heat to low to keep them warm without sticking while you cook the eggs.
Step 4: Fry soft, runny eggs
Heat 1 teaspoon butter or oil in a small nonstick skillet over medium-low heat. Crack in the 2 eggs and season lightly with salt and pepper. Cover the skillet and cook for 2 to 3 minutes, until the whites are just set and the yolks are still runny. For slightly thicker yolks, cook 30 to 60 seconds longer. Keep warm off heat.
Step 5: Make it cheesy and silky
Take the oats off the heat. Stir in 1 tablespoon butter and 3/4 cup (3 oz/85 g) shredded cheddar until fully melted and glossy. Stir in 1/2 teaspoon black pepper and 1 to 2 teaspoons hot sauce. Taste and adjust seasoning with a pinch more salt if needed. If the oats feel too thick, loosen with a splash of hot water or milk, 1 tablespoon at a time.
Step 6: Assemble and serve
Divide the cheesy oats between two warm bowls. Top each with a soft egg. Finish with extra black pepper, another drizzle of hot sauce, and optional chives or scallions. Serve immediately while everything is hot and velvety.
Pro Tips
- Shred cheddar yourself: pre-shredded cheese often contains anti-caking agents that inhibit smooth melting.
- Salt after cheese if unsure: cheddar adds salt; taste before adding more.
- Control thickness: oats thicken as they sit; loosen with hot water or milk at the end.
- Cover the eggs: the lid traps steam so whites set uniformly while yolks stay runny.
- Warm the bowls: a quick rinse with hot water or a minute in a low oven keeps the oats creamy longer.
Variations
- Poached egg: Simmer 2 inches of water with 1 teaspoon vinegar. Poach eggs 2 1/2 to 3 minutes for runny yolks, then drain well and top the oats.
- Buffalo style: Stir 1 tablespoon melted butter and 1 tablespoon hot sauce into the oats; swap cheddar for 1/2 cup cheddar + 1/4 cup crumbled blue cheese.
- Miso-butter cheddar: Stir 1 teaspoon white miso into the butter before mixing into the oats; finish with sesame seeds and scallions.
Storage & Make-Ahead
Refrigerate leftover cheesy oats (without the egg) in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave with a splash of milk or water to loosen. Eggs are best cooked to order, but jammy soft-boiled eggs can be made ahead: boil for 6 1/2 minutes, chill in ice water, peel, and refrigerate up to 3 days; warm briefly in hot water before serving.
Nutrition (per serving)
Approximate: 480 calories; 23 g protein; 26 g fat; 30 g carbohydrates; 4 g fiber; 980 mg sodium. Values will vary with hot sauce, cheese brand, and salt level.
