This savory steel-cut oatmeal breakfast, mixed with corn, tomatoes, and pancetta is reminiscent of warm and hearty risotto. Recipe courtesy of Sam Stephens, Quaker Oat’s Chief Creative Oatmeal Officer and owner of OatMeals in New York City.
In a large sauté pan, heat the olive oil on medium heat. Add the pancetta, corn, and cherry tomatoes and cook for 5 minutes. Remove this mixture from the pan and place in a bowl to the side. Into the same pan add the butter, shallots, and garlic and cook for 2 minutes at medium heat. Add the oats and stir continuously until lightly toasted, golden, and fragrant, 2 to 3 minutes. Add the chicken stock and stir to combine. Cover the pan and reduce heat to low. Simmer, stirring occasionally, until oats are al dente, 20 to 25 minutes. Add the pancetta, corn, and tomato mixture to the cooked oats and stir to combine. Season with black pepper and top with grated pecorino cheese.