Savory alternative to getting your oats! We had always thought this was my DH's family culinary contribution to the world! Have been making this for the past 25 years when the weather gets cooler and hot breakfasts are in order. Last year when DH's mother went to Cincinnati to see her auntie, she discovered Goetta. It turns out her father had lived for a time in Cincinnati and must have come up with his version! Who Knew? There are two ways we eat this one--as a warm thick porridge with a dab of butter and a twist of black pepper (best when freshly prepared)(please sir, may I have some more?); cooled in loaf pans and sliced to be sautéed until crispy served with fresh eggs & coffee for breakfast or brunch. Make sure to use steel cut NOT rolled oats--different animals when it comes to cooking! Please note the porridge must be thick but it is nice to retain some chewiness of the grain - this is open for debate amongst family members - some prefer less cooked and others prefer a more cooked down version. Stir frequently and use low heat to prevent scorching - consider a diffuser plate for gas burners. Freezes great!