A twist on one our favorite pasta dishes! Savory cacio e pepe oats loaded with Parmesan cheese, freshly cracked pepper and topped with poached eggs for a savory breakfast that’s out of this world!

We love eating breakfast so why not eat breakfast for lunch or dinner! Get into some savory oats with us and enjoy this delicious foodie trend packed with nutrients. So simple and easy to make!

This is our new favorite way to eat oatmeal! You guys have to try this!! We cant stop making this recipe, it is now part of our weekly meal rotation. If you love cacio e pepe pasta which is pasta filled with parmesan cheese and tons of pepper than you will love this version of savory oats

Cacio e pepe is the ultimate quick and easy dinner pasta everyone loves. Instead of pasta we went with steel cut oats. Steel cut oats are rich in protein and fiber, loaded with vitamins, minerals and antioxidants. This is a great way to support weight loss, if you love eating pasta like us but don’t want all the guilt, try savory oats.

To make the steel cut oats you’ll need to let them simmer in chicken broth or vegetable broth for 30 minutes to get the perfect consistency and texture. Simply season with tons of pepper and parmesan and top with a poached egg to add that delicious creamy yolk flavor into your oats.

Grab your ingredients and lets make some savory oats together!

Cheers!

@thecommunalfeast

Print Recipe

CACIO E PEPE OATS

A twist on one our favorite pasta dishes! Savory cacio e pepe oats loaded with Parmesan cheese, freshly cracked pepper and topped with poached eggs for a savory breakfast that’s out of this world!

Prep Time2 minutes mins

Cook Time35 minutes mins

Total Time37 minutes mins

Course: Lunch

Servings: 2

Author: the communal feast

Ingredients

• 1 cup steel cut oats
• 1 shallot finely chopped
• 4 cups chicken broth or vegetable broth
• Freshly ground black pepper
• 1 cup freshly grated Parmesan cheese or pecorino plus more garnish
• Kosher salt
• Garnish:
• Poached eggs -optional

Instructions

1. Heat a medium saucepan over medium heat. Add a splash of olive oil along with chopped shallot. Cook shallot stirring occasionally until translucent -about 2 minutes.

2. Add the chicken broth and bring to a boil. Stir in oats, bring to a boil and let simmer on low for 30 minutes or until oats are perfectly cooked and most of the liquid has been absorbed. Season generously with lots of freshly cracked black pepper (seriously don’t be shy, we love pepper and the more the merrier). Add the grated cheese with a dash of kosher salt. Season and adjust as needed.

3. Serve and garnish with more pepper and cheese. Optional to top oats with poached eggs -highly recommend, the yolks just makes it that much better)

• 
  

 

•