Savory Oatmeal with Ricotta, Fried Egg, and Sriracha Recipe | Vegetarian Times Skip to main content

Savory Oatmeal with Ricotta, Fried Egg, and Sriracha

“I came up with this recipe to save a mistake,” explains Paul Bulman. “I had asked my wife to begin preparing a wheat berry pilaf and accidentally directed her to use a container with steel-cut oats instead of the wheat berries. Not wanting to throw away the oatmeal, I came up with this recipe the following morning. Today, it’s one of my wife’s favorite meals.”



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2 ½ cups low-sodium vegetable broth
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1 cup Now Real Food Steel Cut Oats*
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1 Tbs. olive oil
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4 large eggs
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1 cup low-fat ricotta cheese (8 oz.)
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Sriracha chile sauce, for drizzling
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½ cup mesclun salad mix, or ¼ cup fresh parsley or cilantro leaves


1. Bring broth to a simmer in large saucepan. Add oats, reduce heat to medium-low, and simmer 25 minutes. Remove from heat, and let stand 5 minutes.

2. Meanwhile, heat oil in nonstick skillet over medium-low heat. Crack eggs into pan, and season with salt and pepper, if desired. Cook 2 minutes, carefully flip eggs, and cook 2 minutes more (longer for harder yolks).

3. Scoop 1/2 cup oatmeal in center of each of 4 plates to create small bed. Top each oatmeal bed with 1/4 cup ricotta. Place 1 egg atop oatmeal alongside ricotta. Drizzle with sriracha sauce, and sprinkle with mesclun salad mix.

Nutrition Information: 

19 g
Total Fat: 
14 g
Saturated Fat: 
5 g
33 g
206 mg
413 mg
5 g
4 g
Serves 4

Comments on this Recipe

Thank you so much for sharing this recipe. I was looking for something quick and easy and I just so happened to have all the ingredients on hand. I made it tonight and my husband and I found it absolutely delicious! I did add some cumin and cooked garbanzo beans to the oatmeal and it was successful. This will now be a regular meal in my home. Yum!