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 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
Bring the milk and water to a low boil over medium heat in a medium saucepan. Add the oats, return to a simmer, reduce the heat to medium-low and cook, stirring, until the oats are tender and have absorbed most of the milk, 7–8 minutes. Stir in the Parm, mozzarella, salt, and pepper and cook until the cheese is melted, 1 minute. Remove from the heat, divide among bowls (or leave in the saucepan), and garnish with more Parm and pepper.