Savory Pesto-Parmesan Oatmeal
A delicious and budget-friendly savory oatmeal infused with parmesan cheese, pesto and sun-dried tomatoes
Servings 2
Calories 436kcal
Cost $2.1
Ingredients
- 100g (1.1 cups) rolled oats
- 400ml (1.7 cups) chicken stock bouillon works too
- 1 tbsp neutral cooking oil I use peanut
- 40g grams parmesan cheese finely grated
- 50g (4 tsp) green pesto
- 20 grams dried tomatoes
Instructions
- The prep is as easy as it gets, just grate 40 grams of parmesan cheese in a bowl, then move to the stove.
- Start by adding the oats directly in the pan followed by 1 tbsp of peanut oiltoast them on medium heat for about 2 minutes, or until you can smell that nice nutty smell from the oats
- Then add half of the chicken stock and stir it in. The oats need to cook for a total of 10 minutes, in this time you'll stir from time to time as the stock cooks down and gets absorbed by the oats. 5 minutes in, or when you see it getting dryer, add the remaining stock and keep cooking and stirring until it's almost done. Stop it 1 minute early so that it has a bit more liquid in it
- Turn off the flame and add about 80% of the grated parmesan cheese, stir it in and the end result resembles the texture of a well cooked risotto.
- Plate it in a bowl and top with two heaping tsp of pesto per portion, and then the sun dried tomatoes. Sprinkle on top the parmesan you reserved and there you have it, enjoy!