Spinach & Ricotta Savory Oats

20 mins
Serves 4
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Directions

  1. 1In a medium pot preheated over medium heat, melt the butter and add the garlic. Cook the garlic while stirring for 1 minute until golden and fragrant, then stir in the water, milk, salt, and pepper.
  2. 2In a medium pot preheated over medium heat, melt the butter and add the garlic. Cook the garlic while stirring for 1 minute until golden and fragrant, then stir in the water, milk, salt, and pepper.
  3. 3In a medium pot preheated over medium heat, melt the butter and add the garlic. Cook the garlic while stirring for 1 minute until golden and fragrant, then stir in the water, milk, salt, and pepper.
  4. 4Turn the heat up to high and bring to a simmer. Add the oats turn the heat down to medium-low. Simmer while stirring occasionally for 7-10 minutes until the oats are tender and almost all liquid has been absorbed.
  5. 5Turn the heat up to high and bring to a simmer. Add the oats turn the heat down to medium-low. Simmer while stirring occasionally for 7-10 minutes until the oats are tender and almost all liquid has been absorbed.
  6. 6Turn the heat up to high and bring to a simmer. Add the oats turn the heat down to medium-low. Simmer while stirring occasionally for 7-10 minutes until the oats are tender and almost all liquid has been absorbed.
  7. 7Stir in the ricotta and cook for 1-2 minutes to heat it through. Stir in the spinach and cook for about 1 minute until it wilts and turns bright green, then turn off the heat.
  8. 8Stir in the ricotta and cook for 1-2 minutes to heat it through. Stir in the spinach and cook for about 1 minute until it wilts and turns bright green, then turn off the heat.
  9. 9Stir in the ricotta and cook for 1-2 minutes to heat it through. Stir in the spinach and cook for about 1 minute until it wilts and turns bright green, then turn off the heat.
  10. 10Divide into bowls and top each with a dollop of ricotta. Drizzle with olive oil, sprinkle with flaky salt, and shave on freshly grated parmesan. Enjoy!
  11. 11Divide into bowls and top each with a dollop of ricotta. Drizzle with olive oil, sprinkle with flaky salt, and shave on freshly grated parmesan. Enjoy!
  12. 12Divide into bowls and top each with a dollop of ricotta. Drizzle with olive oil, sprinkle with flaky salt, and shave on freshly grated parmesan. Enjoy!

Ingredients

  • 1 Tbsp Butter
  • 1 Tbsp Butter
  • 1 Tbsp Butter
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 2 Cups Water
  • 2 Cups Water
  • 2 Cups Water
  • 1.5 Cups Whole milk
  • 1.5 Cups Whole milk
  • 1.5 Cups Whole milk
  • 0.75 tsp Kosher salt
  • 0.75 tsp Kosher salt
  • 0.75 tsp Kosher salt
  • 0.5 tsp Black pepper
  • 0.5 tsp Black pepper
  • 0.5 tsp Black pepper
  • 2 Cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
  • 2 Cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
  • 2 Cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
  • 0.5 Cup Ricotta
  • 0.5 Cup Ricotta
  • 0.5 Cup Ricotta
  • 4 Cups Baby Spinach
  • 4 Cups Baby Spinach
  • 4 Cups Baby Spinach
  • 0 Ricotta
  • 0 Ricotta
  • 0 Ricotta
  • 0 Olive oil
  • 0 Olive oil
  • 0 Olive oil
  • 0 Freshly grated Parmesan
  • 0 Freshly grated Parmesan
  • 0 Freshly grated Parmesan
  • 0 Flaky sea salt
  • 0 Flaky sea salt
  • 0 Flaky sea salt

Equipment

medium pot