Creamy High-Protein Ricotta Oatmeal Recipe Is the Perfect Bite (7 Ingredients, 10 Minutes) by Elisa Schmitz

Oatmeal just doesn't get the respect it deserves. In fact, I think a nutritious and delicious bowl of oatmeal is one of the best ways to start your day. I love getting creative with oatmeal, which is why I can't stop making different creamy high-protein oatmeal recipes. I've made high-protein oatmeal with cottage cheese as well as high-protein oatmeal with eggs (also known as custard oatmeal), among other nourishing oatmeal recipes. This rich and creamy high-protein ricotta oatmeal recipe is my latest favorite.

This satisfying high-protein oatmeal recipe is the perfect bite, thanks to the secret ingredient: ricotta cheese. Ricotta is an Italian cheese that has a slightly sweet flavor and creamy texture, making it an ideal ingredient for both sweet and savory recipes. Ricotta cheese is a good source of protein, along with the other health benefits of ricotta. This wholesome breakfast recipe also offers the health benefits of oats to help power up your day.

To make this slightly sweet and cinnamon-y oatmeal recipe, you need only seven gluten-free ingredients: rolled oats, water, milk, ricotta cheese, maple syrup, vanilla extract and cinnamon. You cook the oatmeal in a mixture of water, milk and ricotta. Next, you add the maple syrup, vanilla and cinnamon. You can top your oatmeal with fresh fruit, raisins or chopped nuts, if you like, but those are optional.

I served this wholesome oatmeal recipe topped with strawberries, blueberries and chopped walnuts for an amazing breakfast. It also works great for brunch, as an energizing snack any time of day, or even as a not-too-sweet dessert.

Cuisine: American
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 1 1/2 cups water
• 1 1/2 cups milk (I used 2 percent)
• 1 cup ricotta cheese
• 1 1/2 cups rolled oats
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• fresh fruit, raisins, chopped walnuts, etc. (optional garnishes)

Here's how to make it:

1. In a saucepan over medium heat, add the water, milk and ricotta cheese. Whisk to combine. (I used 2 percent milk, but you can use your milk of choice.)
   
2. Cook, whisking frequently, until mixture comes just to a boil.
   
3. Reduce heat while you add in the oats and stir to combine. (Oats are naturally gluten-free, but to be sure, use gluten-free oats.)
   
4. Increase heat again to medium and simmer, stirring frequently, until oatmeal is cooked to your preference. Remove from heat and cover with a lid for a minute or so, to allow it to thicken.
   
5. Add the maple syrup, vanilla and cinnamon. Stir to combine. (If you like your oatmeal sweeter, you can increase the maple syrup, to taste. I prefer to use pure maple syrup, not the imitation stuff. Alternatively, you could use honey or brown sugar.)
   
6. Serve immediately on its own or with your toppings of choice. I topped it with fresh strawberries, blueberries and chopped walnuts, but the possibilities are endless.
   
7. Store leftover oatmeal in an airtight container in the refrigerator and reheat in the microwave.
   

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