3 cups vegetable broth
1 cup quick oats
¼ cup grapeseed oil
1-2 garlic cloves, sliced thin
10 cherry tomatoes, quartered
5 basil leaves, torn
Kosher salt & pepper to taste
3 Tbsp grated Parmigiano-Reggiano or shredded mozzarella (optional)
- In a saucepan, bring the broth to a boil. Add the oats, return to a boil and simmer for 5 minutes. Let cool completely, then refrigerate for 4 hours so the oatmeal ﬁrms up nicely.
- Heat the grapeseed oil in a skillet over medium heat. Add the garlic and sauté until golden brown. Add the cherry tomatoes, sauté quickly, then add the basil and cook another 30 seconds or so.
- Fold in the oatmeal, season with salt and pepper, and mix to incorporate ingredients and warm the oatmeal.
- Distribute on plates, garnish with fresh basil and cheese.
Recipe from German Lam. For more recipes and more information about Chef German Lam, visit Glam Foods.