"Cacio e Pepe" Oatmeal with Pesto & Sundried Tomatoes

A deeply satisfying savory oatmeal for any time of day

Total Time10

Keyword: Breakfasts, Convalescent/Comfort Food, Dairy-Free (or can be), Gluten-Free (or can be), Lunch, Quick & Easy, Soups & Stews, Vegetarian (or can be)

Servings: servings

Calories: 411kcal

Ingredients

2 tbsp pine nuts
2 cups chicken bone broth for vegetarian version, use vegetable broth
6 tbsp oat bran
½ tsp garlic powder
a pinch of salt
½ tsp black pepper freshly ground
2 large eggs beaten with a fork in a medium bowl
1 ounce pecorino grated; if you avoid dairy, replace with nutritional yeast, which has a slightly cheesy flavor
a dash of fish sauce like Red Boat
1 tbsp basil pesto homemade or store-bought; I like Gotham Green's refrigerated Classic Pesto
1 ounce sun dried tomatoes in oil drained & coarsely chopped

Instructions

Preheat a small skillet over medium heat. Add the pine nuts and toast, stirring, until they turn a light golden-brown color and start to emit a deliciously nutty aroma. Tip onto a plate to cook and set aside.
Place the broth and oat bran in a medium pot along with the garlic powder, salt and pepper. Bring to a boil over medium heat, stirring regularly. Once it boils, reduce heat to medium-low and cook, stirring, until thickened (3-4 minutes).
While the oat bran is cooking, beat the eggs in a medium bowl.
Once the oatmeal has thickened, remove the oatmeal from the heat and pour a little of it into the bowl with the beaten eggs and whisk to temper the eggs. Add a little more and whisk again.
Pour the tempered eggs into the pot with the oatmeal and whisk to combine. Return to medium-low heat and cook until the mixture starts to bubble and thickens further. Remove from heat.
Add the grated cheese and stir to combine. Season to taste; add fish sauce to deepen the umami flavor of the dish (optional).
Spoon the mixture into two serving bowls and top with pesto and chopped sun-dried tomatoes. Scatter with the toasted pine nuts. Serve immediately.

Nutrition