Savory oats offer a delightful twist to traditional dinner fare. Dishes such as Oat Risotto with wild mushrooms and Savory Oatmeal Bowls with spinach and feta transform the grain into a hearty meal. Oat and Vegetable Stuffed Peppers and Cheesy Oat Casserole with broccoli provide comforting options, while One-Pan Oat and Chicken Skillet presents a protein-rich delight. Creative variations encompass everything from spiced oat pancakes to flavorful curries. Exploring these recipes reveals endless possibilities for enriching dinner with oats.
Oat Risotto With Wild Mushrooms
Oat Risotto with Wild Mushrooms is a comforting and hearty dish that redefines traditional risotto with the delightful nutty flavor and texture of oats. This dish is ideal for those looking for a cozy meal that's both nutritious and satisfying, perfect for a weeknight dinner or an inviting weekend feast.
Preparation time is approximately 30 minutes, making it a suitable option for both novice cooks and seasoned chefs who want to whip up a delicious meal without a lengthy process.
Ingredients:
- 1 cup steel-cut oats
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces wild mushrooms, cleaned and roughly chopped
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Cooking Steps:
- In a medium saucepan, bring the broth to a simmer and keep it warm over low heat.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the wild mushrooms to the skillet and sauté for about 7-10 minutes, until they are tender and have released their moisture.
- Stir in the steel-cut oats, allowing them to toast slightly in the skillet for about 2 minutes.
- If using, pour in the white wine, stirring frequently until it is mostly absorbed by the oats.
- Begin adding the warm broth to the skillet, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding the next ladle. This should take about 15-20 minutes until the oats are creamy and al dente.
- Once the oats reach your desired consistency, remove the skillet from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Variations and Tips:
- For a creamier risotto, consider stirring in a bit of unsweetened almond milk or cream towards the end.
- Try mixing in other vegetables such as spinach, kale, or peas for added nutrition and flavor.
- If wild mushrooms are not available, substitute with any variety of mushrooms you prefer, such as cremini or button mushrooms.
- Make it vegan by omitting the Parmesan or using a plant-based alternative. You can also add a squeeze of lemon juice for a bright finish.
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Savory Oatmeal Bowl With Spinach and Feta
Savory Oatmeal Bowl With Spinach and Feta is a nutritious and satisfying dish that combines the wholesome goodness of oats with the vibrant flavors of fresh spinach and creamy feta cheese.
This dish is perfect for those seeking a hearty meal that's rich in protein, fiber, and essential nutrients—a wonderful choice for a quick weeknight dinner or a cozy weekend brunch. In just 20 minutes, you can prepare this delightful bowl that not only tastes great but also keeps your energy up throughout the day.
Ingredients:
- 1 cup rolled oats
- 2 cups vegetable broth or water
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional toppings: poached egg, red pepper flakes, avocado slices
Cooking Steps:
- In a medium saucepan, bring the vegetable broth (or water) to a boil over medium heat.
- Once boiling, add the rolled oats and reduce the heat to low. Cook for about 5-7 minutes, stirring occasionally, until the oats are tender and have absorbed most of the liquid.
- While the oats are cooking, heat the olive oil in a separate skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
- Once the oats are cooked, remove them from heat and stir in the sautéed spinach and half of the crumbled feta. Mix well until everything is combined.
- Serve the oatmeal in bowls and top with the remaining feta cheese. For an extra layer of flavor, add a poached egg on top, a sprinkle of red pepper flakes, or some avocado slices.
Variations and Tips:
- Protein Boost: For an additional protein kick, consider adding cooked chickpeas or black beans to the mixture.
- Herbs and Spices: Experiment with herbs like dill or thyme and spices such as smoked paprika for added flavor.
- Add Veggies: Feel free to include other veggies like tomatoes, bell peppers, or mushrooms to the sauté mix for variation.
- Creamier Texture: If you prefer a creamier oatmeal, stir in a splash of milk or a dollop of Greek yogurt just before serving.
- Meal Prep: You can cook the oats in advance and combine spinach and feta just before serving to save time during busy weeknights.
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Oat and Vegetable Stuffed Peppers
Oat and Vegetable Stuffed Peppers is a delightful and wholesome dish that combines the earthiness of oats with the vibrant flavors of fresh vegetables. This dish is perfect for anyone seeking a nutritious vegetarian meal that is both filling and satisfying.
Ideal for family dinners or meal prep for the week ahead, these stuffed peppers not only please the palate but also pack a nutrient-rich punch. With a preparation time of about 20 minutes and a cooking time of 30 minutes, you'll have a delicious meal ready in under an hour.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup rolled oats
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 cup canned black beans, rinsed and drained
- 1 can diced tomatoes (14 oz)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley or cilantro for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them in a baking dish upright.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until they become translucent.
- Stir in the zucchini and corn, cooking for an additional 5 minutes until the vegetables are slightly softened.
- In a large bowl, combine the cooked vegetables with the oats, black beans, diced tomatoes (with their juice), cumin, paprika, salt, and pepper. Mix everything thoroughly.
- Carefully spoon the oat and vegetable mixture into the prepared bell peppers, packing it in slightly to fit as much filling as possible.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 5-10 minutes until the peppers are tender.
- Remove from the oven and let them cool for a few minutes before serving. Garnish with fresh parsley or cilantro if desired.
Variations and Tips:
- Feel free to add other vegetables like mushrooms, spinach, or carrots to the filling for more variety.
- You can use quinoa or brown rice in place of oats for a different texture and flavor.
- For added richness, sprinkle some grated cheese on top during the last 10 minutes of baking.
- These stuffed peppers can be made in advance and stored in the refrigerator for up to 3-4 days, making them perfect for meal prep. Just reheat in the oven or microwave when ready to eat.
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Cheesy Oat Casserole With Broccoli
Cheesy oat casserole with broccoli is a comforting and nutritious dish that combines the wholesome goodness of oats with the vibrant flavors of broccoli and melted cheese.
This casserole is perfect for families looking for a hearty, vegetarian meal that is packed with fiber and protein. With a preparation time of about 15 minutes and a cooking time of 30 minutes, this dish can be ready to serve in under an hour, making it a great option for busy weeknights or meal prepping for the week ahead.
Ingredients:
- 2 cups rolled oats
- 3 cups broccoli florets (fresh or frozen)
- 2 cups shredded cheese (cheddar or a cheese blend)
- 2 cups vegetable broth
- 1 cup milk (or non-dairy alternative)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until onions are translucent.
- In a large mixing bowl, combine the rolled oats, sautéed onion and garlic, vegetable broth, milk, salt, black pepper, and paprika if using. Mix well until everything is combined.
- Stir in the broccoli florets and half of the shredded cheese, ensuring the broccoli is evenly distributed throughout the mixture.
- Transfer the mixture into a greased casserole dish. Spread it out evenly and top with the remaining shredded cheese and grated Parmesan cheese, if desired.
- Bake in the preheated oven for about 30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Variations and Tips:
- Feel free to swap out the broccoli for other vegetables like spinach, kale, or bell peppers for a different flavor profile.
- For extra protein, add cooked chicken or chickpeas to the mix.
- Experiment with different cheese types such as mozzarella or feta for a unique taste.
- If you prefer a crispy top, broil the casserole for the last 2-3 minutes of cooking, watching closely to prevent burning.
- This casserole can be made ahead of time and stored in the refrigerator, and reheating it for meals is easy and convenient.
- For a dairy-free option, use vegan cheese and a plant-based milk alternative to keep it creamy and delicious.
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Spiced Oat Pancakes With Chickpeas
Spiced oat pancakes with chickpeas are a hearty and wholesome dish that combines the nutty flavor of oats with the earthy taste of chickpeas, creating a filling and nutritious meal. Ideal for a quick dinner or a satisfying brunch, these pancakes can easily be made vegan and are gluten-free if you use certified gluten-free oats.
Preparation takes about 15 minutes, while cooking may take another 15 minutes, making this dish perfect for those busy weekday nights when you need something delicious and healthy in no time.
Ingredients:
- 1 cup rolled oats
- 1/2 cup canned chickpeas, rinsed and drained
- 1 cup water or plant-based milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 tablespoon olive oil (for cooking)
- Fresh herbs (like cilantro or parsley) for garnish
Cooking Steps:
- In a blender, combine the rolled oats, chickpeas, water or plant-based milk, and apple cider vinegar. Blend until smooth and well combined to form a batter. The consistency should be similar to pancake batter; if it's too thick, add a little more liquid.
- In a mixing bowl, add the baking powder, cumin, turmeric, paprika, and salt to the blended mixture. Stir well to combine.
- Heat a non-stick skillet over medium heat and add a little olive oil to coat the surface.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 3-4 minutes or until bubbles start forming on the surface, then carefully flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve the pancakes warm, garnished with fresh herbs.
Variations and Tips:
- Add-ins: Consider incorporating chopped vegetables like spinach, bell peppers, or onions into the batter for extra flavor and nutrition.
- Spice Adjustments: Feel free to adjust the spices according to your taste; adding chili powder can give it an extra kick.
- Serving Suggestions: Serve them with a dollop of yogurt, tahini, or a homemade sauce made from yogurt and herbs for added creaminess.
- Storage: These pancakes can be cooked in advance and stored in the fridge for up to 2 days. Reheat them in a toaster or pan on low heat before serving.
- Freezing: You can freeze uncooked batter in small batches to make quick meals on future busy nights. Just thaw and cook as usual.
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Oat and Lentil Stew
Oat and Lentil Stew is a hearty and nutritious dish that combines the wholesome flavors of oats and lentils, making it perfect for a cozy dinner. This comforting stew is ideal for vegetarians and vegans seeking a protein-rich meal, as well as anyone looking to incorporate more whole grains and legumes into their diet.
With a preparation time of about 15 minutes and a cooking time of 30 minutes, this dish can be ready in under an hour, making it a great option for busy weeknight dinners.
Ingredients:
- 1 cup rolled oats
- 1 cup lentils (green or brown), rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 2 carrots, diced
- 1 celery stalk, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish, optional)
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, carrots, and celery. Cook for another 3-4 minutes until the vegetables begin to soften.
- Add the rinsed lentils, rolled oats, diced tomatoes (with their juice), vegetable broth, cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, stirring occasionally, until the lentils are tender and the stew thickens.
- Taste and adjust the seasoning if necessary. If the stew is too thick, you can add more vegetable broth or water until it reaches your desired consistency.
Variations and Tips:
- For added flavor, you can include other herbs and spices such as thyme, bay leaves, or nutritional yeast for a cheesy flavor.
- Feel free to mix in other vegetables, like spinach, kale, or bell peppers, to boost nutrition and flavor.
- Serve with crusty bread or over a bed of rice for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Reheat gently on the stove, adding a splash of water or broth to loosen the stew if it thickens too much during storage.
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Baked Oat Fritters With Zucchini
Baked Oat Fritters with Zucchini are a delightful and nutritious dish that combines the wholesome goodness of oats with the crispness of zucchini. This recipe is perfect for anyone looking for a healthy, meat-free dinner option or a satisfying snack.
It takes approximately 30 minutes to prepare and bake, making it a great choice for busy weeknights or casual gatherings.
Ingredients:
- 1 cup rolled oats
- 1 medium zucchini, grated
- 1/2 cup grated cheese (cheddar or feta)
- 1/4 cup chopped fresh herbs (parsley, dill, or basil)
- 2 eggs
- 1/4 cup all-purpose flour (or oat flour for a gluten-free option)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for brushing or spraying
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, grated zucchini, grated cheese, chopped herbs, eggs, flour, garlic powder, onion powder, salt, and pepper.
- Mix everything together until well combined. The mixture should hold together; if it's too wet, add a little more flour.
- Using your hands or a spoon, form patties from the mixture and place them on the prepared baking sheet.
- Flatten them slightly to guarantee even baking.
- Brush or spray the tops of the fritters with olive oil to help them crisp up.
- Bake in the preheated oven for about 20-25 minutes, or until the fritters are golden brown and crisp on the edges.
- Flip them halfway through for even cooking.
- Serve warm, garnished with extra herbs or a dollop of yogurt or sour cream on the side.
Variations and Tips:
- Add Protein: Incorporate cooked and crumbled sausage or beans into the mixture for an added protein boost.
- Swap Vegetables: Experiment with other vegetables like grated carrots, sweet potatoes, or spinach for different flavors and textures.
- Spice it Up: Add spices such as cumin, paprika, or chili flakes to customize the taste to your liking.
- Make Ahead: These fritters can be prepared in advance and frozen. Reheat them in the oven whenever you desire a quick meal.
- Perfect Pairing: Serve these fritters with a rejuvenating salad or a side of hummus for a complete meal.
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Creamy Oats With Garlic and Herbs
Savory Oats with Garlic and Herbs is a delicious and satisfying dish that transforms traditional oatmeal into a savory dinner meal. Perfect for those seeking a nutritious yet hearty option, it's ideal for anyone looking to experiment with healthy grains.
Preparation time is around 30 minutes, making it an excellent choice for a quick weeknight dinner. The combination of creamy oats, garlic, and fresh herbs will make your taste buds sing.
Ingredients:
- 1 cup rolled oats
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh herbs for garnish (like parsley or chives)
- A splash of lemon juice (optional)
Cooking Instructions:
- In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant, taking care not to burn it.
- Stir in the rolled oats and cook for 2 minutes, allowing them to absorb some flavor and become slightly toasted.
- Pour in the vegetable broth and bring to a boil. Lower the heat, cover, and let it simmer for about 10-15 minutes, or until the oats are soft and creamy.
- Stir in the dried thyme and rosemary, and season with salt and pepper to taste. If desired, mix in the grated Parmesan cheese for an extra creaminess.
- Drizzle a splash of lemon juice on top before serving for added brightness.
- Serve hot, garnished with fresh herbs of your choice.
Variations and Tips:
- For added protein, consider mixing in some sautéed mushrooms or spinach.
- You can substitute vegetable broth with chicken broth if you prefer a non-vegetarian option.
- For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
- Make it vegan by omitting the Parmesan cheese or using a plant-based alternative.
- Leftover savory oats can be refrigerated and reheated for lunch the next day, making it a perfect make-ahead meal!
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Oat and Bean Tacos
Oat and bean tacos are a delightful and nutritious twist on traditional tacos. This dish is perfect for those who are looking for a meatless meal that is satisfying and packed with protein and fiber. Ideal for a quick dinner or a fun weekend meal, you can whip up these tacos in about 30 minutes. They are not only simple to make but are also versatile, allowing you to customize the toppings to suit your taste.
Ingredients:
- 1 cup rolled oats
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Toppings: avocado slices, salsa, chopped cilantro, lime wedges, shredded lettuce
Cooking Steps:
- In a medium saucepan, combine the rolled oats with 2 cups of water and bring to a boil. Reduce heat and simmer for about 10 minutes until the oats absorb the water and become tender.
- While the oats are cooking, heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic, cumin, smoked paprika, salt, and pepper to the skillet; sauté for another minute until fragrant.
- Stir in the black beans and cooked oats, mixing well. Cook for an additional 2-3 minutes, allowing the flavors to meld. Adjust seasoning if necessary.
- Warm the tortillas in a separate skillet or microwave until pliable.
- To assemble the tacos, spoon the oat and bean mixture onto each tortilla and add your choice of toppings like avocado, salsa, cilantro, and lime juice.
- Serve immediately and enjoy!
Variations & Tips:
- Variations: Feel free to use different types of beans such as kidney beans or chickpeas. You can also add bell peppers or corn to the filling for extra flavor and texture.
- Toppings: Experiment with toppings such as cheese, sour cream, or hot sauce to personalize your tacos.
- Vegan Option: This recipe is naturally vegan, but if you want to add a dairy option, finely shredded cheese would work great.
- Make Ahead: The oat and bean mixture can be made in advance and stored in the refrigerator for up to 3 days. Reheat before stuffing into tortillas.
Enjoy making these delicious oat and bean tacos that are sure to become a favorite in your meal rotation!
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Savory Oat Quiche With Tomatoes and Basil
Savory Oat Quiche With Tomatoes and Basil is a delightful twist on a classic quiche that is not only healthy but also incredibly satisfying. This dish features a hearty oat crust filled with eggs, fresh tomatoes, and aromatic basil, making it perfect for a cozy dinner or a weekend brunch with family and friends.
Preparation time is approximately 30 minutes, with an additional 30 minutes for baking.
Ingredients
- 1 cup rolled oats
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 1/4 – 1/2 cup water (as needed)
- 4 large eggs
- 1 cup milk (or a non-dairy alternative)
- 1 cup diced fresh tomatoes
- 1/2 cup fresh basil leaves, chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Fresh mozzarella slices (optional, for topping)
Cooking Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the rolled oats, grated Parmesan, and salt. Add in the olive oil and mix until the oats are well coated. Gradually add water until the mixture holds together but is not sticky.
- Press the oat mixture firmly into the bottom and up the sides of a greased 9-inch pie dish to form the crust.
- In a separate bowl, whisk together the eggs and milk until well combined. Stir in the diced tomatoes, chopped basil, black pepper, and garlic powder if using.
- Pour the egg mixture into the prepared oat crust and gently shake to distribute the filling evenly.
- Optional: add slices of fresh mozzarella on top for extra cheesiness.
- Bake in the preheated oven for 30-35 minutes, or until the quiche is set and golden brown on top.
- Allow to cool for about 10 minutes before slicing and serving.
Variations and Tips
- For added protein, consider mixing in cooked spinach, mushrooms, or diced bell peppers.
- To elevate the flavor, you can sprinkle some chili flakes for a slight kick.
- This quiche can be served warm or at room temperature, making it excellent for meal prep or picnics.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Oat Pizza Crust With Seasonal Toppings
Oat Pizza Crust With Seasonal Toppings is a delightful twist on a classic favorite, perfect for families, health-conscious eaters, or anyone looking to incorporate more whole grains into their diets.
This dish uses a wholesome oat crust that provides a nutritious base to showcase a variety of seasonal toppings, making it a versatile option for any meal. With a preparation and cooking time of about 30 minutes, it's an ideal quick dinner solution that doesn't skimp on flavor.
Ingredients:
- 2 cups rolled oats
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- Toppings of your choice (e.g., tomato sauce, fresh mozzarella, seasonal vegetables like zucchini or bell peppers, fresh herbs)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a food processor, pulse the rolled oats until they resemble a flour-like consistency.
- In a mixing bowl, combine the oat flour, baking powder, and salt.
- Gradually add water and olive oil to the dry ingredients, stirring until a dough forms that holds together.
- Place the dough on a parchment-lined baking sheet and use your hands to spread it out into a circular shape, about ¼ inch thick.
- Bake the crust in the preheated oven for about 15 minutes, or until it starts to turn golden brown.
- Remove the crust from the oven and add your desired toppings. Be creative with seasonal vegetables and herbs to enhance flavor.
- Return the pizza to the oven and bake for an additional 10-15 minutes, until the cheese is melted (if using) and the toppings are cooked.
- Allow to cool for a few minutes, slice, and enjoy!
Variations and Tips:
- For a spicier kick, consider adding red pepper flakes to the dough or using spicy tomato sauce.
- You can experiment with different combinations of toppings based on what's in season.
Autumn might call for roasted butternut squash and sage, while spring could feature asparagus and arugula.
- If you want a gluten-free version, be sure to use certified gluten-free oats.
- For added protein, consider topping your pizza with chickpeas or cooked chicken pieces.
- Leftover oat crust can be refrigerated for a couple of days or frozen for future meals. Just reheat in the oven before adding toppings!
Oat and Sweet Potato Hash
Oat and Sweet Potato Hash is a wholesome and hearty dish perfect for a comforting dinner or a nutritious breakfast. This savory dish combines the nuttiness of oats with the sweetness of roasted sweet potatoes, making it a delightful way to enjoy the nutritional benefits of both ingredients. It is ideal for vegetarians and anyone looking for a filling meal that's easy to prepare. The total preparation and cooking time is approximately 30-40 minutes.
Ingredients:
- 1 cup rolled oats
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish
- Optional: 2 eggs (for frying on top)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes, or until they become soft and translucent.
- Stir in the rolled oats and a splash of water or vegetable broth (about 1/4 cup) to prevent sticking. Cook for an additional 5-7 minutes, stirring occasionally, until the oats are heated through.
- Once the sweet potatoes are done, remove them from the oven and gently fold them into the oat mixture. Adjust seasoning as needed.
- If using, fry the eggs in a separate skillet to your desired doneness.
- Serve the hash warm, topped with a fried egg and a sprinkle of fresh parsley or cilantro if desired.
Variations and Tips:
- For added protein, include black beans or chickpeas in the hash.
- Experiment with different spices such as cumin or chili powder for a flavor twist.
- You can substitute the sweet potatoes with other root vegetables like butternut squash or carrots.
- For a little heat, add diced jalapeños or a dash of hot sauce before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated in the microwave.
One-Pan Oat and Chicken Skillet
This One-Pan Oat and Chicken Skillet is a nutritious and hearty dish that combines tender chicken with wholesome oats, making it perfect for busy weeknights or meal prepping.
Packed with protein and fiber, it's an ideal meal for families looking to maintain a balanced diet. With a preparation time of just 5 minutes and a cooking time of about 30 minutes, you can easily whip this up for a delicious and filling dinner that's bound to please everyone at the table.
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup rolled oats
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup diced bell peppers (red, yellow, or green)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and bell peppers to the skillet. Cook for another 2-3 minutes until the peppers start to soften.
- Season the diced chicken with paprika, oregano, salt, and pepper before adding it to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Stir in the rolled oats and chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Simmer for approximately 15-20 minutes, or until the liquid is absorbed and the oats are tender.
- Fluff the mixture with a fork, adjust seasoning if necessary, and garnish with fresh parsley before serving.
Variations and Tips:
- Vegetarian Option: Substitute the chicken with chickpeas or additional vegetables like zucchini and mushrooms for a vegetarian version.
- Spice it Up: Add red pepper flakes or your favorite hot sauce to the chicken while cooking for an extra kick.
- Add Greens: Stir in some spinach or kale a few minutes before serving to add nutrients and color.
- Make it Creamy: For a creamier texture, mix in a couple of tablespoons of Greek yogurt or crème fraîche before serving.
- Meal Prep: This dish stores well in the fridge for up to 3 days, making it great for leftovers or meal prepping for the week ahead.
Enjoy your delicious and healthy One-Pan Oat and Chicken Skillet!
Oat Gnocchi With Sage Butter
Oat Gnocchi with Sage Butter is a delightful twist on the classic Italian dish, perfect for those seeking a hearty, gluten-free option that doesn't compromise on taste. This dish combines the wholesome goodness of oats with the rich flavors of sage and butter, making it an excellent choice for a cozy dinner or a sophisticated meal to impress guests.
Preparation is relatively simple, taking approximately 30 minutes, making it an ideal option for both novice cooks and seasoned chefs looking to explore new ingredients.
Ingredients:
- 1 cup rolled oats
- 1/2 cup water
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 4 tbsp unsalted butter
- 8-10 fresh sage leaves
- Extra Parmesan cheese for serving
Cooking Steps:
- Prepare the Oats: In a medium saucepan, bring the water to a boil. Add the rolled oats and salt, reduce heat to low, and cook for about 5 minutes until the oats are tender and have absorbed most of the water. Remove from heat, cover, and let sit for a few minutes.
- Make the Dough: In a mixing bowl, combine the cooked oats, grated Parmesan, egg, nutmeg, and enough flour to create a dough that is soft but not sticky. Knead gently until the dough forms a ball.
- Shape the Gnocchi: On a lightly floured surface, divide the dough into four parts. Roll each part into a long rope about 1/2 inch thick. Cut into pieces about 1 inch long. You can use the tines of a fork to create ridges, if desired.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, being careful not to overcrowd the pot. When they float to the surface (about 2-3 minutes), they are done. Remove with a slotted spoon and set aside.
- Prepare the Sage Butter: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the leaves become crisp, about 3-4 minutes.
- Combine and Serve: Add the cooked gnocchi to the skillet, gently tossing them in the sage butter until well coated. Serve immediately, garnished with extra Parmesan cheese.
Variations & Tips:
- Herbs: Feel free to substitute sage with other herbs like thyme, rosemary, or even basil for a different flavor profile.
- Vegetarian Option: For a vegetarian version, you can omit the Parmesan or use a plant-based cheese alternative.
- Adding Veggies: Consider mixing in some sautéed mushrooms, spinach, or roasted squash for added texture and nutrients.
- Storage: Uncooked gnocchi can be frozen; simply spread them out on a baking sheet to freeze individually before transferring them to a freezer bag. Cook them directly from frozen in boiling water.
- Serving Suggestions: This dish pairs beautifully with a simple side salad or crusty bread to soak up the flavorful sage butter.
Oat and Vegetable Curry
Oat and Vegetable Curry is a flavorful and hearty dish that combines rolled oats with various vegetables, spices, and creamy coconut milk to create a warming curry perfect for vegetarians and vegans alike.
This dish not only provides a satisfying meal but is also packed with nutrients and fiber. Preparation time for this dish is about 15 minutes, with an additional 20 minutes of cooking, making it a quick and delightful option for a weeknight dinner.
Ingredients:
- 1 cup rolled oats
- 2 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup mixed vegetables (e.g., bell peppers, carrots, peas)
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Stir in the mixed vegetables and cook for another 3-4 minutes, until they begin to soften.
- Sprinkle the curry powder and cumin over the vegetables, stirring to coat them evenly.
- Add the rolled oats, vegetable broth, and coconut milk to the pot. Stir well to combine everything.
- Bring the mixture to a boil, then lower the heat and let it simmer for about 15 minutes, or until the oats are cooked and the curry has thickened.
- Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro if desired.
Variations and Tips:
- Vegetables: Feel free to use any vegetables you prefer or have on hand, such as spinach, kale, cauliflower, or zucchini.
- Spice Level: If you enjoy a bit of heat, consider adding a pinch of red chili flakes or chopped green chili during cooking.
- Protein Boost: To make it heartier, you can incorporate cooked chickpeas or lentils along with the oats.
- Serving Suggestions: Serve the curry with cooked rice, quinoa, or naan to soak up the delicious sauce.
- Curry Make-Ahead: This curry can be made ahead of time and stored in the refrigerator for up to three days. It also freezes well, so you can enjoy it later. Reheat thoroughly before serving.
