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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?!?!
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
- 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
- Preheat the oven to 350 degrees
- Saute the onion and garlic in a skillet coated with the almond oil for about 5 minutes or so
- Add the tomatoes and mushrooms and saute about 2 minutes
- Add the oats and broth and season with salt and pepper
- Top with the basil and bake for 20 minutes
- Remove from the oven and top with Parmesan and chili flakes (if desired)
- Serve warm
Now, please do share – what’s the most unconventional way YOU have tried oats?