Skip to main content

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

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.

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.

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


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

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

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

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

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

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

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

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

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

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

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


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P