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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?

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

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