Cacio e Pepe Oats
Servings 3 People
Ingredients
- 2 cups water
- 1 cup rolled oats
- ½ tsp kosher salt
- 4 eggs whisked
- ½ cup grated parmesan
- ½ tsp black pepper
- ¼ cup toasted walnuts chopped
- Fresh herbs optional
- Note: easily stir in some chopped spinach with the cheese/pepper or top with roasted broccoli for a green boost!
Items you can prep ahead (optional)
- Grate ½ cup parmesan
- Whisk together 4 eggs
- Toast ¼ cup walnuts
Instructions
- In a medium pot over medium-high heat, add the water and bring it to a simmer. Once it starts to simmer, stir in your oats and salt and continue to simmer for 3-5 more minutes, stirring occasionally. You still want a little liquid in there before adding the eggs.
- Crank the heat up to medium/medium-high, add the eggs, and stir continuously for about 1-2 more minutes, or until the eggs are cooked. Turn the heat to low and stir in the cheese and black pepper. Remove from heat.
- Serve topped with a sprinkling of cheese, black pepper, toasted walnuts, and fresh herbs (if using).
Notes
Substitutions:
- This recipe can’t be made vegan due to the eggs. To make it dairy-free, skip the cheese and add an extra ¼-½ teaspoon of salt or mix in 1-2 tablespoons of miso paste that you’ve mashed up with water.
- Sub pecorino form parm or try it with grated cheddar cheese.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with plenty of herbs, cheese, walnuts, and pepper. If you want to loosen up the oats, stir in a bit of water after reheating.
- Serve leftovers topped with a fried egg!