What has classically been a breakfast staple; cooked oatmeal served with toppings like maple syrup or fruit, is now evolving to a more savory side of things with infusions of mushrooms, onions, cheese and more, topped with a fried, poached or soft-boiled egg. Preparing it with the addition of a nutrient dense grain like spelt or quinoa, and you’re getting another new twist on traditional porridge. Think outside the box of sweet oats, and you’ll find yourself discovering new ways to fall in love with breakfast. This trend has been popping up in high end restaurants in major cities like Chicago’s 42 Grams.

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