Savory Cheddar Bay Biscuit Oatmeal

“What, what, what?!” – you right now.

Well, that’s assuming you’ve heard of cheddar bay biscuits. If you haven’t, they are the best part about eating at Red Lobster, the seafood-focused chain restaurant in the United States and a few other countries. Most biscuits are subtle in flavor and a bit on the dry side (perfect for a smear of jam or creamy spread … or doused in sausage gravy), but these biscuits break all the rules: ultra buttery, ultra garlicky, ultra cheesy, etc.

What you’ll need:

• 3/4 cup milk of choice (I used unflavored and unsweetened almond milk)*
• 1/3 cup grated yellow squash or zucchini (peeling optional)
• 1/4 cup quick cook steel cut oats*
• 1/4 to 1/2 tsp granulated garlic (or garlic powder)**
• 1 tsp minced fresh parsley
• 1/4 tsp Italian seasoning
• scant 1/8 tsp salt
• 1/4 cup loosely-packed cheddar-style shreds (I used So Delicious brand)

How to make it:

1. Bring milk to a boil, add grated zucchini and oats, and reduce heat to a simmer.
2. Once more of the liquid has absorbed, add garlic, parsley, Italian seasoning, and salt. Stir.
3. When you’re pleased with the consistency of the oatmeal, turn off heat and gently fold in cheddar shreds, but do not stir it into the oatmeal completely. (You want to keep it heterogenous.) Let sit for a minute or two to give the cheddar a chance to melt slightly.
4. Transfer to a bowl. Eat as is, or top with more parsley and/or cheddar. You can also use this as a base for other toppings, like roasted veggies or your favorite protein (Gardein fish fillets, anyone?).

Just an FYI:

I was never interested in seafood growing up (we don’t have fresh lobster in Minnesota, haha). On the rare occasions I found myself at a Red Lobster, all I really cared about were those cheddar bay biscuits.

Now that vegan cheeses are not only edible, but actually delicious, it was time to make an oatmeal version of this savory biscuit at home.

I hadn’t tried the So Delicious shreds until just this week. Prior to that, I believed with my entire heart that vegan cheddar was a lost cause. It seemed like the companies were trying too hard to create a potent cheddar flavor, and it resulted in a POW of artificial cheddar tang.

I almost considered cheating and using American-style cheese for this recipe, but thank goodness I gave So Delicious a try because THIS IS SO GOOD. I gave a small handful to my boyfriend, who immediately stuck out his hand to request more. Taste test: passed.

I kept the recipe simple and didn’t include toppings. Eat it as is, or consider it a base for your favorite veggies. Or faux meat. Or chickpeas. Etc.

Random Recommendations:

• [reads] these facts about food waste by Buzzfeed
• [eats] the Gardein crispy tenders (they make a great chicken parm, too)
• [tunes] “Enchanted” is my favorite Taylor Swift song