Oatmeal Cacio e Pepe
- SERVES: 1 to 3
- PREP: 5 minutes
- TOTAL TIME: 10 minutes
Like pasta for breakfast, but a little healthier.
Oatmeal gets a bad rap for being bland, but think of the flip side: Because oats are so neutral, they can serve as a great base for all types of flavors, not just granola or brown sugar and berries. This oatmeal cacio e pepe is a delicious savory dish that may seem unusual at first, but the oats serve as a great replacement to rice or pasta because they hold the gooey cheesiness of the Parmesan and mozzarella really nicely! If you're not one to eat oatmeal without toppings, feel free to add some broccoli or spinach to brighten things up. Either way, you'll never go back to plain boring oatmeal again.
- 1
cup milk
- 1
cup water
- 1
cup old-fashioned (rolled) oats
- 1
cup finely grated Parmigiano Reggiano cheese, plus more for garnish
- ¼
cup shredded mozzarella cheese
- ¾
teaspoon kosher salt
- ½
teaspoon freshly ground black pepper, plus more to taste
Shop this recipe
Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.
