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

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.

Comments

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

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

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

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

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

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

      Delete
  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.

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

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

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh