This may be the best savory oatmeal recipe we have tried yet. The secret to this recipe is the ricotta cheese. It adds a subtle cheesiness and a creamy texture. Molto delizioso!
Sun-dried Tomato Basil Oatmeal
6 sun-dried tomato halves, cut into pieces
¼ cup Coach’s Oats®
¾ cup water
1 or 2 fresh basil leafs, chopped
Salt and pepper
1 Tbsp. part skim ricotta cheese
Add water and tomatoes in a small pot and bring to boil. Add oats, season with salt, pepper, Italian seasoning and reduce heat. Cook for 3 minutes. Stir in ricotta cheese and pine nuts and cook for another minute. Remove from heat and stir in basil. Top with more basil or olive oil. Enjoy!