Savory Oatmeal with Peas & Ricotta

Savory Oatmeal with Peas & Ricotta

A creamy, savory bowl of comfort food — perfect for lunch or a quick dinner.

Oatmeal only for breakfast? Definitely not. This savory version is creamy, nourishing, and surprisingly flavorful. The soft ricotta, sweet peas, and salty pecorino come together to create a perfectly balanced bowl of comfort food. Ideal as a quick lunch, a light dinner, or even a savory breakfast. In this recipe we use Better Oats: Pecan & Hazelnut.

Ingredients (4 serves)

• 500 ml chicken or vegetable broth

   

• 250 g oatmeal (Pecan & Hazelnut)

• Pinch of salt & pepper

• 300 g frozen peas

• ±100 g grated pecorino (or Parmesan)

• 1 tbsp unsalted butter

• Ricotta, for serving

• 2 eggs, soft-boiled and halved

• Finely chopped parsley

• Extra virgin olive oil + sea salt flakes, for finishing

Preparation

1.  Bring the broth to a boil in a medium saucepan.

2. Add the oatmeal, reduce the heat, and let it simmer gently according to the cooking time on the package. Season with salt and pepper.

3. Stir in the peas, grated cheese, and butter during the last few minutes of cooking.

4. Spoon into bowls. Finish with a generous spoonful of ricotta, the halved eggs, parsley, a drizzle of olive oil, and a few flakes of sea salt.

Tips

• • Add crispy fried bacon or pancetta for extra flavor.

  • Replace the ricotta with a dollop of crème fraîche or soft goat cheese if desired.