Baked Oatmeal Risotto
This easy and delicious, savory Baked Oatmeal Risotto is a non-conventional spin on risotto as you know it. It is a filling and hearty dish that is perfect for dinner or even brunch.
How many ways are there to cook oats?…
…is what I was thinking when I came across a recipe for Oatmeal Risotto in the Healthy Living Made Simple Magazine at Sam’s Club, one evening as I was perusing the aisles.
I thought I had eaten oats every which way possible – from overnight oats to oatmeal bowls, to oats ground up in cookies, to oatmeal cakes, oatmeal pancakes, …even delicious oatmeal ice cream! But, when I saw this Oatmeal Risotto, I was flabbergasted – and that’s putting it mildly!
I could not imagine how this would taste – I mean – seriously – risotto – with OATS?!?!
Say what????!!!!
So, I had to do the only thing imaginable – I HAD to make my spin on this oatmeal risotto!
I picked up the largest container of oats I could find at Sam’s Club where healthy living and eating is made easy. I also picked up a few other ingredients I thought I might need to make my spin on oatmeal risotto and rushed home to get dinner ready! (I also picked up some pre-packaged salads for backup – just in case this risotto didn’t turn out as planned.)
Did you know that oats are considered a
From most of the recipes round here on this blog, y’all know I try to eat pretty healthily. I eat oats because I know that they are full of fiber and have an uncanny way of reducing “bad” cholesterol. My daughter sometimes even uses oats as a face scrub!
But, according to an article in the Healthy Living Made Simple Magazine, a diet high in oats can also help improve blood pressure as well as help lower the risk of cardiovascular disease.
This same article went on to mention a study done by the University Hospital Mannheim in which Type 2 diabetes patients who were given oatmeal as part of their diet achieved a 40 percent reduction in their insulin dosage.
Oats were also given a shout-out in the treatment of headaches, depression, tension, insomnia (this must be why I sleep like a rock – literally), anxiety, and nerve pain!
And, hence, their superfood label!
Now, the original recipe for oatmeal risotto specified that the oats be cooked and placed in the fridge for at least 4 hours.
Personally, dinner is always a rush, and 4 hours I did not have. So, I changed that up too. In making my version of oatmeal risotto, I decided to go the baking route. Besides, baking involved only one skillet and one cutting board, and one measuring jar! Less time + less mess = Win! Win!
I also substituted almond oil for grapeseed oil. Though, olive oil works well too. I also used cherry tomatoes instead of regular tomatoes and added in some onion and mushrooms. I started this risotto off on the stove-top and ended it in the oven – and then I asked my daughter to taste test it, while I set up my props and photo area…and before I fully realized what was going on – she had eaten 1/3 of it!
So, I had to make another skillet of it to photograph!
My skepticism of this oatmeal risotto was totally unfounded – this recipe might sound off the wall – but, y’all cannot deny your tastebuds from savoring this level of deliciousness!
Now, please do share – what’s the most unconventional way YOU have tried oats?
Ingredients
- 1/2 onion chopped
- 2 cloves garlic chopped
- 2 tablespoon almond oil or olive oil
- 7 wild cherry tomatoes – cut into quarters
- 3 white mushrooms sliced (approx 2/3 cup.
- 1 cup oats
- 2.5 cups Chicken Broth
- 4 basil leaves chopped
- salt and pepper to taste
- 3 tablespoons grated Parmesan cheese
- Chili flakes optional
Instructions
- Preheat the oven to 350 degrees.
- Saute the onion and garlic in an 8-inch skillet coated with almond oil for about 5 minutes or so.
- Add the tomatoes and mushrooms and saute for about 2 minutes
- Add the oats and broth and stir well.
- Season with salt and pepper by adding a bit and tasting.
- Top with the basil and bake for 20 minutes.
- Remove from the oven and top with Parmesan immediately.
- Garnish with chili flakes (if desired).
- Serve warm.
It was yummy! I doubled the cherry tomatoes and I had to use dried basil because that was all I had. I also used vegetable stock to make it vegetarian.
It was very easy to make-I do not have an oven safe skillet so I prepared in regular skillet and transferred it to a casserole dish for the oven.
The texture was very creamy, just like a rice risotto and we enjoyed the flavors of the vegetables. I will make this again.
What size is the skillet for this recipe?
Ooo, I never thought to try using oatmeal in risotto! That’s such an awesome idea! (This looks amaaaazing! :]!)
I love that you posted this. This is crazy. It kinda reminds me of Upma though, right??
There is this place in NY that makes savory oatmeal, I have yet to try it.
I always love your recipes as they are always so imaginative, healthy and tasty. I would have never thought to use oats in a savoury dish but there you have, why not? I am glad you got to the dish before you daughter, like my boys, decided to inhale the whole family dinner for an after school snack. Been there-Done that!!! Just pinned and shared!
Haha – glad I did too, Bobbie! Thanks so much – this recipe was actually adapted from one I found in Healthy Living Made Simple magazine at Sams Club – I wasn’t the first to think of it 🙂
You know Shashi, I’ve never been able to get Lynne to like actual risotto rice, so this different take and using the oatmeal instead of that might be just the ticket to change her views! Lovely recipe! 🙂
Thanks Neil – I used to not be a fan of risotto with rice either – then I started baking it, and voila – I started liking it! This was a hit with my daughter – and she isn’t too fond of oats!