Savory Oatmeal Series: Sun-dried Tomato Basil Oatmeal

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
  • ·         Italian seasoning
  • ·         1 Tbsp. part skim ricotta cheese
  • ·         Pine nuts
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! Print this recipe