The 4-Ingredient Breakfast I Eat Almost Every Day

I tend to go through breakfast phases. I’ve always been that way—fixating on a food until it finally begins to bore me. For a few months, I’ll crave nothing but cottage cheese with pineapple, and then, abruptly, I’ll switch to avocado toast, which will see me through another few months. The breakfast phase I’m in right now—my oat bran era, if you will—has outlasted almost all the phases that came before it.

These days, I’m waking up with a hot bowl of oat bran, a four-ingredient breakfast loaded with sweet and salty ham and sharp cheddar cheese and topped with a fried egg. It helps me start the day with a combination of protein and fiber that keeps me feeling full and focused until lunch. Here’s everything you need to know to make your own oat bran breakfast.

What Is Oat Bran?

According to Bob’s Red Mill, oat bran is the outermost layer of the oat groat seed, and it has a few things going for it compared to oatmeal. First, it has a smoother texture, which I liken more to polenta. It also has a bit more protein per serving and cooks faster than regular oats (we’re talking three minutes).

For the most part, anywhere you would use oatmeal—cookies, pancakes, muffins—oat bran can be substituted, though it may change the cooking time and, in some cases, the ingredient ratios. For example, you can also use oat bran to make overnight oats, but it will require less liquid.

Tips for Making Ham and Cheese Oat Bran

• Use your favorite ham. I like using a brown sugar deli ham that I can get from Kroger, but any ham or even bacon will do the trick.
• Choose a sharp cheddar or a nutty, hard cheese like Parmesan for a satisfying umami flavor.
• I like my oat bran on the drier side, but for a creamier oat bran, add a little extra water.
• To further develop the flavor of the oat bran itself, you can toast it for a minute or two in a dry pan over medium heat before making the porridge.
• If you would prefer not to fry an egg on a weekday morning, you can prep soft-boiled eggs ahead of time and add them on top.
• You can also make oat bran in the microwave in about two minutes. In that case, stir in the ham and cheese at the end.

How To Make My 4-Ingredient Ham and Cheese Oat Bran

To make one serving, you’ll need:

• 1 cup water
• 1/3 cup oat bran (I use Bob’s Red Mill)
• Salt and freshly ground black pepper, to taste
• 1/4 cup deli ham, diced
• 1/4 cup shredded sharp cheddar cheese
• A fried or soft-boiled egg, optional
• Chopped fresh chives, optional

Bring the water to a boil in a small saucepan over medium-high heat. Whisking constantly, add the oat bran and a pinch of salt. Reduce the heat to medium-low and cook, whisking often, until the oat bran begins to thicken, 1 to 2 minutes.

Add the diced ham and shredded cheddar cheese and stir to combine, cooking until the mixture is thick enough to stick to the back of a spoon, another 1 to 2 minutes.

Transfer to a serving bowl and season to taste with salt and pepper. If you want, top the bowl with an egg and/or fresh chopped chives. Enjoy right away—oat bran is best served right after cooking; it doesn’t store or reheat well.

Toppings for Oat Bran

Like oatmeal, hot oat bran porridge is a blank slate that invites eaters to add their own toppings. In addition to a fried egg, here are some of my favorite topping combinations:

• Sautéed mushrooms and Gruyère
• Swiss chard with olive oil and roasted garlic
• Sun-dried tomatoes and chèvre
• Sliced figs and prosciutto
• Dried currants and toasted walnuts