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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…

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“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.”

Servings
4

Ingredients

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

Preparation

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

  • Calories 317
  • Carbohydrate Content 33 g
  • Cholesterol Content 206 mg
  • Fat Content 14 g
  • Fiber Content 5 g
  • Protein Content 19 g
  • Saturated Fat Content 5 g
  • Sodium Content 413 mg
  • Sugar Content 4 g