Maybe a bit of cheese. For some reason I imagine gruyere would go well. It would be better than a doughnut! What proportion of eggs, milk and oats do you use?
Yes, I imagine gruyere would work quite well.
Proportions are something like 100g of oats, 2 eggs and no more than half a pint of milk. I tend to go by feel rather than measure precisely, but you want the batter to be pretty thick. And let it stand for a bit to allow the oats to soak up the milk - microwave oats are good as they're quite fine so soak it up quickly, or if you use normal porridge oats, you can whizz them up briefly in a food processor if you like, for the same effect.
d.