Photo Credit: Jackie Newgent, RDN.
A classic Italian culinary trio is tomato, basil and mozzarella. You’ve likely enjoyed this trio in the form of a salad, sandwich, pasta or pizza but how about in oatmeal? Recipe and image courtesy of Jackie Newgent, RDN.
INGREDIENTS
SERVES 2
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2 1/2 cups low-sodium vegetable broth
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1 garlic clove
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3/4 tsp sea salt
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1 cup old fashioned rolled oats
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1 cup Mozzarella Cheese Part-skim
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12 oz cherry tomato(s)
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3 tbsp Basil, Fresh
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1 1/2 tsp extra-virgin olive oil
DIRECTIONS
1
Bring the broth, garlic, and salt to a boil in a medium saucepan. Reduce heat to medium, add the oats, and stir until fully cooked, about 5 minutes. Add the cheese and stir until melted, about 1 minute.
2
Remove from heat and stir in three-quarters of the cherry tomatoes (or grape tomatoes) and all the basil.
3
Transfer to bowls, top with the remaining tomatoes, drizzle with olive oil, basil, and serve.