Savory Cheese Oatmeal with Black Truffle

Stick-to-your-ribs oatmeal loaded with the goodness of cheese and the umami of black truffle… What’s not to love? This creamy oatmeal makes a warm and comforting breakfast (or supper) for chilly days. Top it with a fried egg or bacon for a satisfying and sinfully delicious meal. 

---

Recipe

Savory Cheese Oatmeal with Black Truffle

(Serves 4)

Ingredients

1 cup rolled oats
1 tbsp salted butter
2 1/4 cups hot water
1 vegetable bouillon cube
1 1/4 cups whole milk
1/4 tsp red chilli flakes
Salt and freshly cracked black pepper to taste
2 tsp finely chopped black truffle (I used shaved truffles in olive oil)
1 cup grated cheddar cheese, divided
2 tbsp single cream (I used Amul Fresh Cream)
1/8 tsp grated nutmeg
Poached or fried eggs, to serve (optional)

Method

In heavy-based saucepan, combine the oats and butter. Toast the oats over medium-low heat for 3-4 minutes.

Slowly, add the hot water and bouillon cube. Stir until the bouillon dissolves.

Add the milk and red chilli flakes. Lower the heat and simmer, stirring occasionally until the oats are cooked and start to thicken.

Reserve 1/4 cup of the cheese for later. Add the rest to the oatmeal along with the black truffle and single cream. Mix well to incorporate. Season to taste with salt and pepper. Simmer for a few more minutes, then take off the heat. Stir in the grated nutmeg,

Spoon the savory oats into serving bowls, top with the remaining cheese and serve hot. Alternately, you can top the savory oatmeal with a poached/fried egg and/or crispy bacon.