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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.

Skillet Baked Oatmeal Risotto  easy and tasty

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!

The first oatmeal risotto?

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.)

My spin with onions and garlic - such a delicious spin on risotto

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!

Gluten free Baked Oatmeal Risotto

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!

This delicious, savory Baked Oatmeal Risotto is a spin on risotto as you know it and it is perfect for dinner or even brunch.

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?

Skillet Baked Oatmeal Risotto @RunninSrilankan #SamsClubMag

Skillet Baked Oatmeal Risotto

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

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.


  • 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


  1. Preheat the oven to 350 degrees.
  2. Saute the onion and garlic in an 8-inch skillet coated with almond oil for about 5 minutes or so.
  3. Add the tomatoes and mushrooms and saute for about 2 minutes
  4. Add the oats and broth and stir well.
  5. Season with salt and pepper by adding a bit and tasting.
  6. Top with the basil and bake for 20 minutes.
  7. Remove from the oven and top with Parmesan immediately.
  8. Garnish with chili flakes (if desired).
  9. Serve warm.
Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 429Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 20gCholesterol 13mgSodium 1459mgCarbohydrates 40gFiber 6gSugar 7gProtein 11g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

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Tuesday 19th of October 2021

What size is the skillet for this recipe?


Friday 1st of May 2015

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

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