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.
One of my favorite ways is cannoli dip. But this morning, 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!
- 3/4 cup milk
- 1/2 cup old-fashioned rolled oats
- 1/8 teaspoon kosher salt
- 2 tablespoons ricotta cheese
- 2 dried figs, halved
- 1 tablespoon sliced almonds
- 1 tablespoon honey
- In microwave-safe bowl, stir together milk, oats and salt. Microwave on high 2-1/2 minutes or until oats are tender and most liquid is absorbed.
- Remove bowl from microwave; stir in ricotta. To serve, top with figs and almonds and drizzle with honey.