Corn and Cheese Oatmeal With Crispy Pepperoni

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Oats are for much than sugary breakfasts oregon desserts, and this savory mentation with maize and food proves it. Canned oregon frozen maize lends pops of sweetness and is disposable year-round, portion Parmesan cheese, which adds a salty creaminess to the porridge, volition punctual you of risotto. For those that devour meat, thin, crispy strips of pepperoni are a playful summation of texture and spice.

Refrigerate for up to 3 days.

From Voraciously unit writer Aaron Hutcherson.

Ingredients

measuring cup

Servings: 2-3 (makes astir 4 cups)

2 tablespoons extra-virgin olive oil
1 ounce (about 16 slices) pepperoni, thinly sliced (optional)
1 tiny yellowish bulb (about 5 ounces), diced
1/2 spoon good salt, positive much to taste
1/2 spoon crushed achromatic pepper, positive much to taste
One (15.25-ounce) tin unsalted oregon reduced-sodium full kernel corn, drained (or 1 3/4 cups frozen maize kernels, defrosted)
1 cupful old-fashioned rolled oats
2 cups water
1/3 cupful (1 ounce) grated parmesan cheese, positive much to taste

Nutritional Facts

Per serving (1 1/3 cup, without pepperoni), based connected 3

Calories
353
Fat
15 g
Saturated Fat
4 g
Carbohydrates
49 g
Sodium
557 mg
Cholesterol
8 mg
Protein
12 g
Fiber
7 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Voraciously unit writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Published April 12, 2022

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Updated March 17, 2026

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