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Baked Oatmeal Risotto

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Skillet Baked Oatmeal Risotto @RunninSrilankan #SamsClubMag

How many ways are there to cook oats?
…is what I thought when I came across this recipe for Oatmeal Risotto in the Healthy Living Made Simple Magazine at Sam’s Club, the other night.
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…even savory oatmeal scones! 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 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, and a few other ingredients and rushed home to get dinner ready! (I also picked up some chicken for backup – just in case…)


Did you know that oats are considered a superfood?
From most of the recipes round here, y’all know I eat pretty healthy – 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 (check out the online version >here<), 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, I had to adapt the recipe a tad bit; while the recipe called for the oats to be cooked and placed in the fridge for at least 4 hours – I did not have that much time, so I compensated for it and went 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 and wild tomatoes for cherry 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!

[Tweet “Skillet Baked Oatmeal Risotto #SamsClubMag #ad #cbias @SamsClub @RunninSrilankan”]


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! Seriously!

Skillet Baked Oatmeal Risotto @RunninSrilankan #SamsClubMag

Skillet Baked Oatmeal Risotto

Yield: 2 -3
Prep Time: 5 minutes
Cook Time: 27 minutes
Total Time: 32 minutes

This easy and totally delicious Baked Oatmeal Risotto is a non-conventional take on risotto and oats!


  • 1/2 onion chopped
  • 2 cloves garlic chopped
  • 2 tablespoon almond oil
  • 7 wild cherries - cut into quarters
  • 3 white mushrooms chopped
  • 1 cup oats
  • 2.5 cups Chicken Broth
  • 4 basil leaves chopped
  • Himalayan salt and pepper to taste
  • 3 tablespoons grated Parmesan cheese
  • Chili flakes, optional


  1. Preheat the oven to 350 degrees
  2. Saute the onion and garlic in a skillet coated with the almond oil for about 5 minutes or so
  3. Add the tomatoes and mushrooms and saute about 2 minutes
  4. Add the oats and broth and season with salt and pepper
  5. Top with the basil and bake for 20 minutes
  6. Remove from the oven and top with Parmesan and chili flakes (if desired)
  7. Serve warm

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

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Now, please do share – what’s the most unconventional way YOU have tried oats?

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Friday 1st of May 2015

Ooo, I never thought to try using oatmeal in risotto! That's such an awesome idea! (This looks amaaaazing! :]!)


Thursday 30th of April 2015

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.

Bam's Kitchen

Wednesday 29th of April 2015

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!


Wednesday 29th of April 2015

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 :)

[email protected]

Tuesday 28th of April 2015

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! :-)


Wednesday 29th of April 2015

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!

Helen @ Scrummy Lane

Monday 27th of April 2015

Now I must admit, Shashi, I just can't imagine how this would taste! But I do trust your judgment. If you say it's good, then I believe you! I suppose oats are a bit of a 'blank canvass' like rice or quinoa, so why not?!


Wednesday 29th of April 2015

Now I never thought of oats as a blank canvas - love your analogy, Helen!