When was the last time you used an entire tub of ricotta cheese at once? Unless we’re talking about lasagna, that answer is pretty much never in my household. But ricotta is just too delicious to let go unused, so I’m always trying to think of new ways to use it up. I’m joining the United Dairy Industry of Michigan to celebrate “We Heart Oats Month” in February, so I thought, “Why not stir some ricotta into oatmeal?”
I’m SO glad I took a little risk in trying this, because this Ricotta & Fig Oatmeal turned out to be the best oatmeal I’ve ever made or eaten. Even better, the combination of oats and dairy is an incredibly nutritious way to start the day, providing 9 vitamins and minerals, including calcium and Vitamin D.
Remember: if you make your oatmeal with low-fat or fat-free milk, you get 2-1/2 times more protein than you would have by making the oatmeal with water.
I quickly made this oatmeal (with milk!) in the microwave, then finished it with a few special mix-ins and toppings. The combination of ricotta and a pinch of salt creates a savory base for old-fashioned oats, but then a drizzle of honey and a topping of dried figs adds a touch of sweetness for a perfect balance of flavors. A sprinkle of almonds adds crunch, and breakfast is served!
Psst- if you want your oatmeal even more savory, try my oatmeal for dinner recipe!
Milk for the dairy products used in this recipe was produced by members of United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, visit their website and connect with them on Facebook, Pinterest, Instagram, YouTube and Twitter.
Disclosure: This post is part of an ongoing relationship I have with The United Dairy Industry of Michigan for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.