Savory Oatmeal with Peas and Ricotta
Oatmeal isn’t just for breakfast any more. It’s the perfect soothing and comforting base for savory options too, giving major congee vibes but in very little time. Just a few ingredients pack flavor in at each step—the oats are cooked in stock instead of water, finished with pecorino and a bit of butter—and the fresh pop of peas and the creaminess of ricotta make this a perfect quick meal in a bowl—I love it for lunch or a late quick dinner.
Serves 4
INGREDIENTS
3 cups chicken or vegetable stock
1 cup steel cut quick oats
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups frozen peas
1 cup freshly grated pecorino
1 tablespoon unsalted butter
Ricotta, for serving
2 large eggs, medium-boiled and halved
Flat leaf parsley, chopped, for garnish
Extra virgin olive oil, for finishing
Flaky sea salt, for finishing
METHOD
Add chicken stock to a medium saucepan and turn heat to medium high. Bring chicken stock to a boil. Add oats and turn heat to low, bringing to a simmer. Season with salt and pepper. Cook uncovered, stirring frequently for 5-7 minutes (or as per package instructions). In the last two minutes of cooking, add peas, pecorino and butter and stir to combine.
To serve, spoon oatmeal into bowls, and add a large dollop of ricotta. Top with eggs. Garnish with parsley, then finish with a glug of olive oil and flaky sea salt and serve hot.
Mix it up!: Top with crispy pancetta or bacon, stir in cubed firm tofu or top with roasted veg.