You probably imagined that I’d move on from oatmeal after yesterday’s savory Oatmeal with Mushrooms, Parmesan, and Thyme. I mean, two days in a row? Oatmeal?! That just isn’t done.
Oh, but I’ve never been one to play by the rules. At least not always. Well, at least not that one rule that I just made up about the acceptable frequency for discussing oatmeal. In any case, I give you one last savory oatmeal to get you through the winter.
This recipe comes from Holly of The Jittery Cook, and I like the sweet, fresh pop of the grape tomatoes in the creamy, savory grain. Holly uses steel cut oats; I used rolled. You really can’t go wrong.
Just one more thing if you’re indulging in tomatoes at this time of year, like I am: please do your research and buy from a source that guarantees that the tomatoes have been produced without slave labor. Both Whole Foods and Trader Joe’s have made this pledge, so if I can’t buy from a local source I try to buy from one of those stores.
Savory Oatmeal with Tomatoes and Parmesan (adapted from The Jittery Cook): For one serving (just multiply the amounts to make more), mix 1/3 c. rolled oats with one cup water and a big pinch of salt. Bring to a boil, then reduce heat and simmer covered, stirring occasionally, until the oats are cooked and creamy (about 5-15 minutes, depending on the thickness of your oats). Stir in a dab of butter and a sprinkle of grated Parmesan cheese, and season to taste with salt and freshly ground black pepper. Garnish with a handful of halved cherry or grape tomatoes and a dusting of finely grated Parmesan cheese.
And hey! A giveaway! If you’d like to enter to win two kinds of oats (plus a box full of other breakfast goodies) from Bob’s Red Mill, head on back to yesterday’s post to enter. Entries will be accepted until 11:59 p.m. on Monday, 12/10.
Thanks for visiting Emmy Cooks! You can find some of my favorite recent recipes by visiting “My Favorite Recipes” (here are September, October, and November). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.