Ingredients:

½ cup old-fashioned rolled oats
1 cup water
1 teaspoon extra virgin olive oil
¼ cup cherry tomatoes, sliced
2 tablespoons part-skim shredded mozzarella cheese
1 tablespoon pesto, store-bought or homemade
¼ teaspoon kosher salt

1 cup water 1 teaspoon extra virgin olive oil 2 tablespoons part-skim shredded mozzarella cheese 1 tablespoon pesto, store-bought or homemade

1. In a medium saucepan over medium heat, bring water to a boil. Add oats and let cook for 5 minutes or until desired consistency.
2. In a separate skillet, place the olive oil over medium heat and cook the tomatoes until slightly crispy at the edges, about 5 minutes.
3. In a bowl, combine half of the cheese and cooked oats.
4. Top oatmeal with pesto, tomatoes, the rest of the cheese, and salt.