I love savory oatmeal. I make it in so many ways:

Add 1/4 cup oats to boiling broth, chicken and veggies in place of barley, and it cooks in 3 minutes.

Cook for a few minutes more and you have a creamy, thick texture without adding dairy. Even better if you add a scpoonful of fresh peanut butter!

Toast in a pan for a minute until golden brown, then add just enough water or broth to moisten, stir, then add cubed al dente cooked veggies for a pilaf. Awesome with other added cooked grains (brown rice, wheat berries, wild rice, spelt, etc) or nuts for added texture variety. A sprinkle of dried currants tastes great!

Serve as a base for a “brown rice bowl” with oats instead.

Maybe the easiest is this: Oven roast a pan of broccoli or Romanesco broccoli at 450 degrees for 10 minutes (season with olive oil, sea salt and cumin). Meanwhile, cook oats in a pan. Remove the broccoli from the oven. In another pan, quickly fry an egg. Layer broccoli over the oats and top with the fried egg. Yum.