This hearty oatmeal recipe with corn, cheese, and pepperoni is pantry-friendly and filling

Corn and cheese oatmeal with crispy hot peppers

Total time:20 minutes

Servings:2 to 3 (makes about 4 cups)

Total time:20 minutes

Servings:2 to 3 (makes about 4 cups)

Oatmeal is one of my favorite dishes. My mother says she ate a lot of it when she was pregnant with me, which superstition would dictate as the reason for my affinity.

When I was a kid, packets of instant oatmeal in flavors like apple cinnamon or peach and cream were a weekday staple before heading to the school bus. As an adult, I like to make a pot of rolled oats or rolled oats and serve it plain, garnished with butter and brown sugar. However, oats don’t have to be limited to sweet dishes, whether it’s in a bowl at breakfast or starring in a cookie or fruit chip for dessert.

Like any other grain, oats can also be used in a variety of savory dishes, and this pantry-friendly Corn and Cheese Oatmeal recipe is just one example of that series.

Easy pantry recipes for quick, economical meals

This recipe starts by frying thin strips of pepperoni until crisp, which does two things: it gives you a playful garnish full of texture and spice, and leaves you with pepperoni oil to flavor the rest of the dish. These crunchy bits are like the best parts of a pepperoni pizza and I’d eat handfuls if my doctor said it was okay, but you can omit them if you don’t eat meat.

In the same pan (after softening an onion), toast the oats until they smell nutty to deepen their flavor. Corn on the kernel — either canned or frozen — is added for sweetness, and then it’s all simmered in liquid until the oats are tender. (This recipe calls for water, but feel free to substitute beer, wine, or broth for any or all of this dish’s risotto vibes.) Finally, stir in Parmesan to add a salty creaminess to this comforting mush. and add more cheese and black pepper as you see fit if you are a member of the cacio e pepe fan club.

Your to-go cereal bowl has nothing to do with this creamy, hearty oatmeal

Note: Look for turkey or beef pepperoni if ​​you don’t eat pork.

Warehouse: Refrigerate for up to 3 days.

Would you like to save this recipe? At the top of this page, click the bookmark icon under serving size, then go to My reading list in your user profile on washingtonpost.com.

Scale this recipe up and get a printer-friendly desktop version here.

  • 2 tablespoons extra virgin olive oil
  • 1 ounce (about 16 slices) hot peppers, thinly sliced ​​(optional)
  • 1 small yellow onion (about 5 ounces), diced
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • One (15.25 ounce) can unsalted or reduced-sodium whole grain corn, drained (or 1 3/4 cups frozen corn kernels, thawed)
  • 1 cup old-fashioned rolled oats
  • 2 cups of water
  • 1/3 cup (1 ounce) grated Parmesan cheese, plus more to taste

In a medium-nonstick skillet over medium-high heat, heat the olive oil until shimmering. If using, add the pepperoni and sauté, stirring regularly, until crisp, 3 to 5 minutes. Drain the peppers in a bowl lined with kitchen paper and leave the fat in the pan.

Add onion, salt, and pepper and cook, stirring occasionally, until onion softens, 5 to 7 minutes. Add the corn and oats and cook, stirring regularly, until the oats smell nutty, 3 to 5 minutes.

Add the water, increase the heat to medium-high and bring the mixture to a simmer. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until oats are tender and most of the water has been absorbed, about 7 minutes. Take off the heat.

Stir in the cheese until melted and mixed evenly. Taste and add more salt, pepper and/or cheese to taste. Remember that if you use the crispy peppers, add salt and spices. Divide the rolled oats among bowls and garnish with crispy peppers, if desired.

Per serving (1 1/3 cup, excluding pepperoni), based on 3

Calories: 353; total fat: 15 g; Saturated fat: 4 g; cholesterol: 8 mg; Sodium: 557 mg; carbohydrates: 49 g; dietary fiber: 7 g; sugar: 6 g; Egg White: 12g

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a nutritionist or nutritionist.

Recipe from staff author Aaron Hutcherson.

Tested by Aaron Hutcherson; email questions insatiable@washpost.com.

Scale this recipe up and get a printer-friendly desktop version here.

Search our recipe finder for more than 9,700 retested recipes.

did you make this recipe Take a picture and Tag us on Instagram with #eating hungry.

Leave a Comment