Savoury oats with tomato and mozzarella

Ingredients

For 1 serving

• Rolled oats45 g
• Tomato passata120 g
• Light mozzarella40 g
• Basil3 g
• Dried oregano1 pinch
• Saltto taste

Contains: gluten, lactose

Method

1. Cut the light mozzarella into roughly 1 cm dice and leave it to drain on a small plate; wash and dry the basil.
2. In a small pan heat the tomato passata with half a glass of water, a pinch of salt and the dried oregano over medium heat until it simmers.
3. Add the rolled oats and cook over medium-low heat for 5 minutes, stirring often, until the oats are tender and the porridge thick and creamy; add a splash of water if it gets too dry.
4. Turn off the heat, stir in the mozzarella until it starts to melt into strings, then spoon into a bowl and finish with torn basil leaves.