Savory Ricotta Oatmeal with Tomatoes and Basil

Creamy savory oatmeal simmered in broth and topped with ricotta, blistered cherry tomatoes, basil, and black pepper for a quick vegetarian meal.

Prep: 5 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 1 cup old-fashioned oats
• 2 cups vegetable broth
• 1 cup cherry tomatoes
• 0.5 cup ricotta cheese
• 0.25 cup fresh basil
• 1 tablespoon olive oil
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper

Cooking instructions

1. Bring the vegetable broth and kosher salt to a gentle boil in a medium saucepan. Stir in the oats, reduce the heat to low, and simmer for 5 to 7 minutes, stirring occasionally, until creamy and tender. (about 7 min) — Low heat
2. While the oats cook, heat the olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook for 4 to 5 minutes, shaking the skillet occasionally, until the tomatoes blister and begin to soften. (about 5 min) — Medium-high heat
3. Divide the oatmeal between two bowls. Spoon the ricotta and blistered tomatoes over each bowl, then finish with the fresh basil and black pepper. (about 1 min)