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.