Tuesday, January 2, 2018

Savory Oatmeal Bowl with Spicy Chimichurri #FoodieExtravaganza


Oatmeal. It's not just for breakfast, anymore. Well, I guess I should say: It's not just a sweet breakfast dish.

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Today we're celebrating oatmeal with Kathy of A Spoonful of Thyme leading the charge. She wrote: "While nothing can be more comforting on a cold January morning than a bowl of steaming oatmeal, let's experiment with this versatile grain for National Oatmeal Month!" I decided to make a savory bowl with leftovers in the fridge; it was a tasty and quick meal.

The Oatmeal Bowls

Ingredients serves 2       
  • 1/4 t salt, optional
  • 1 C organic rolled oats
  • 2 C chicken stock
  • 1/2 C grated parmesan cheese
  • roasted veggies for serving (I used butternut squash and broccoli)
  • roasted chicken for serving
  • Spicy Chimichurri for serving, below
Spicy Chimichurri
  • 1 C fresh parsley
  • 1/2 to 3/4 C olive oil
  • 1/4 C vinegar (I used apple cider vinegar, but I have used red wine vinegar in the past)
  • 1 T fresh oregano, minced
  • 2 T fresh cilantro
  • 1 t red pepper flakes
  • 1 to 2 T lemon juice
  • 1 T hot sauce
  • freshly ground salt
  • freshly ground pepper

Procedure
Spicy Chimichurri
Place all of the ingredients in the bowl of your food processor. Pulse until desired texture. If it's too thick, add more oil and more vinegar. If it's too thin, add more herbs. Season to taste with salt, pepper, and hot sauce. If you like more heat, add more hot sauce.

Oatmeal
Bring chicken stock and salt to a boil. Add rolled oats, reduce heat to medium-low to simmer, and cook, stirring occasionally, for 10-20 minutes (depending on the consistency you prefer). Cover and remove from heat. Stir in the grated cheese and let stand a few minutes.

Serving
Spoon oatmeal into individual serving bowls. Top with roasted veggies and roasted chicken. Pour chimichurri over the top and serve immediately.

13 comments:

  1. I love that you went savory with this. It could be served for any meal of the day. Great dish Cam.

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    1. Thanks! It was perfect since we're off sugar this month.

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  2. You can call it "oat polenta!" What a creative way to use oatmeal!

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  3. Love the idea of oatmeal as a base to a savory meal.

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  4. I sure love Bob's Red Mill products. The grits are amazing.

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    Replies
    1. That may be the only Bob's Red Mill product I haven't tried. I will!

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  5. This is such a great idea! And....you didn't have to go to the store! I have never thought of oatmeal as the base for a savory dish.

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  6. I love this idea! What a great way to bring oatmeal to another meal.

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  7. This makes we want to swap in oatmeal for rice always...I hate the texture of rice!!! Great idea!

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  8. Wow - I've never thought to use oatmeal in a savory way before! Very intriguing.

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  9. Great! this makes a wonderful and quick meal.

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