Chef Sang Yoon turns rolled oats into a herby, tomato-studded porridge enriched with Parmigiano-Reggiano cheese and finished with a silky poached egg. This brunch-friendly baked oatmeal is a custardy ...

For years, I always kept a container of oats around the house, tucked into the back of my pantry for chilly-morning breakfasts and the occasional batch of cookies. But more often than not, I'd wind up ...