| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 cups chicken stock (or water)
- 2 cups quick-cooking steel-cut Irish oats
- Freshly ground black pepper
- 1 cup freshly grated Pecorino-Romano, plus more for garnish
- Kosher salt
Instructions
- Add the chicken stock to a medium saucepan and bring to a boil over medium-high heat. Stir in the oats and cook for 5 to 7 minutes. Season with lots of black pepper and the grated cheese. Taste and adjust seasoning as needed. Serve and garnish with more freshly grated cheese.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 260 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 21 mg |
| Sodium | 409 mg |
Reviews
Yummy but be careful if you use salted chicken stock. This becomes overly salty very quickly especially with Pecorino-Romano which is naturally salty. If you’re naturally accustomed to sweeter oats you may have trouble adapting to this. My tastebuds were confused but ultimately I really enjoyed the flavor profile.
Excellent recipe, topped it with a poached egg. Will continue to make this again and again!
This is my new favorite breakfast! The savory oatmeal is absolutely delicious!
Very tasty. The cheese added an ideal flavor… not overwhelming, just good Served a poached egg on top.
I’ve been enjoying savory breakfast dishes typically served sweet for years. So pleased to see a chef the caliber of Voltaggio “legitimize” my taste.
Oh, after it finished I felt it needed a touch of butter or olive oil.
Saw Michael Voltaggio make this on Guy’s Ranch Kitchen (Almost Eggless Brunch) today – such an intriguing combination of ingredients! Since I’ve been using black pepper on my “regular” oatmeal for several years I thought it was something to try, and it was! Deeply savory and breathtaking in its simplicity – this is a keeper on all levels.