Chef Andrew Zimmern on His Breakfast Preferences and Dislike for Oatmeal

Chef Andrew Zimmern, widely known for his culinary expertise, has made his dislike for oatmeal clear. In a recent video, Zimmern described oatmeal as a «horrific and awful thing to do,» particularly for breakfast. He referred to it as «jailhouse porridge,» suggesting that it is often a forced meal for children. Zimmern’s disdain for oatmeal is well-documented, as he has previously expressed his aversion to the dish on social media.

Specifically, Zimmern has also mentioned avoiding raw cookie dough and walnuts, claiming the latter tastes like soap. He further added durian, known for its pungent smell, to his list of least preferred foods. Despite his dislike for oatmeal, Zimmern appreciates oats in other contexts, highlighting their versatility. In a Wall Street Journal video, he termed oats «glorious» and suggested various culinary uses beyond traditional breakfast.

One of Zimmern’s recommendations is to toast oats, enhancing their flavor by adding a rich, nutty taste. He suggests using toasted oats in soups, stews, or even traditional Scottish haggis, where their flavor and texture can be fully appreciated. On his website, Zimmern provides several recipes, including a granola made with steel-cut oats, hazelnuts, and spiced apple cake. Another breakfast idea features granola with pine nuts and honey served atop cheesy ricotta and sautéed cherry tomatoes.

In the video discussing his breakfast preferences, Zimmern expressed a fondness for classic breakfast items such as eggs, bacon, and orange juice, without the inclusion of oatmeal. His culinary repertoire for breakfast features dishes like shakshuka and pancakes topped with berries, steering clear of his least favorite grain-based meal.