This 3-Ingredient Breakfast Idea Is Inspired By My Favorite Pasta Recipe

Oatmeal doesn’t get nearly as much love as cauliflower or cottage cheese in terms of how versatile it can be, and I think it’s about time for oats to have their worthy moment in the social media sun. Uber-affordable, at about 15 cents per serving; easily available in gluten-free; and jam-packed with gut-friendly fiber (4 grams per cup) and a respectable amount of protein (6 grams per cup, aka as much as a large egg); oats are a staple in the Allrecipes Test Kitchen and at many staff members’ homes.

We already adore them as the foundation of classic cookies, a binder in meatballs, a structure-supporter in pancakes and smoothies, as well as the star of quite possibly one of the first “viral” oat recipes: baked oatmeal.

Earlier this month, when I was tuning into the Food Network, I was delighted to come across what is my new favorite way to eat oats: Cacio-Oat Pepe.

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What is Cacio-Oat Pepe?

I spotted Cacio-Oat Pepe shared around the same time originally by both chef Michael Voltaggio on Guy’s Ranch Kitchen and cookbook author/model/mom/entrepreneur Chrissy Teigen on her website and Instagram. This culinary creation is exactly as it sounds: a mash-up of cacio e pepe and a big bowl of oats.

As a refresher, Cacio e Pepe is an iconic dish that has roots in Rome, Italy, and its name hints at the ingredients: cheese and black pepper. The only other items required—and invited to the party as you recreate this centuries-old fast and frugal recipe? Pecorino Romano cheese, pasta, and pasta water.

Caci-Oat Pepe is a recipe riff on that theme, featuring oats instead of pasta. That means this savory oat recipe is about as easy as traditional cacio e pepe, is totally a.m. appropriate (although we’ll never say “no” to noodles for breakfast!), and is a bit more nutritious than its classic cousin.

“Oatmeal gets a bad rap for being bland, but think of the flip side: Because oats are so neutral, they can serve as a great base for all types of flavors, not just granola or brown sugar and berries,” Teigen explains as she introduces her variation on the theme. “The oats serve as a great replacement to rice or pasta because they hold the gooey cheesiness…really nicely!”

How to Make Cacio-Oat Pepe

Since Voltaggio’s twist has a five-star rating and is the easiest to execute, we’ll coach you through how to try it yourself.

Place a medium saucepan over medium-high heat, add 4 cups of chicken stock (or water) and bring it to a boil. Stir in 2 cups of quick-cooking steel-cut Irish oats and cook for 5 to 7 minutes. Stir in plenty of freshly-cracked black pepper and 1 cup of freshly-grated Pecorino-Romano cheese. Give it a taste, and add salt if needed. Serve with even more Pecorino-Romano on top (serves 6-8).

How to Upgrade Your Cacio e Pepe Oats

As written, one fan deems Voltaggio’s Cacio-Oat Pepe recipe, “Deeply savory and breathtaking in its simplicity. This is a keeper on all levels.” Another describes it as, “my new favorite breakfast!”

Try it as-is, then if you’d like to up the ante, we recommend incorporating one of these bonus elements. Hey, you’re already taking liberties by using oats instead of a long-cut pasta, so why not add another creative touch or two?

For more protein: Add a fried egg, poached egg, or jammy egg as a crown
To hop on another recent food trend: Grate a hard-boiled egg on top
For extra vitamins: Stir in leftover roasted vegetables, sautéed mushrooms, or a handful of fresh spinach
To amp up the savory factor: Sprinkle on crumbled crispy bacon or crumbled cooked chorizo
For crunch: Garnish with a handful of chopped toasted pistachios
To use up any leftovers: Chill for at least 4 hours, roll into balls, coat in flour, egg, and breadcrumbs, then fry, to DIY savory oat arancini