50+ Hearty Oatmeal Dinner Recipes That Will Keep You Full All Night

When we think of oatmeal, most of us imagine a warm, comforting breakfast to start the day. But what if we told you that oatmeal could be the star of your dinner table too?

Whether you’re looking for a hearty, savory dish or a light, healthy meal, oatmeal can be the perfect base for a variety of dinner recipes.

Packed with fiber, protein, and other essential nutrients, oats are versatile and adaptable, making them an ideal ingredient for creating satisfying and nutritious dinners.

In this article, we’ve curated over 50 oatmeal dinner recipes to help you rethink this humble grain and transform it into a flavorful and wholesome evening meal.

From savory oat bowls and baked oatmeal casseroles to creamy oat risottos and even oatmeal soups, you’ll find plenty of options to inspire your next dinner.

50+ Hearty Oatmeal Dinner Recipes That Will Keep You Full All Night

Oatmeal isn’t just for breakfast anymore! With these 50+ oatmeal dinner recipes, you can turn this versatile grain into a filling and nourishing meal that suits any palate.

Whether you’re craving something creamy, spicy, or savory, oatmeal can be easily adapted to your dinner preferences.

Packed with nutrition and heartiness, oatmeal makes a perfect base for a variety of healthy and satisfying meals.

So next time you’re planning your dinner menu, think outside the box and give oatmeal a try. With these delicious recipes, your dinner routine will never be the same!

Savory Oatmeal with Sausage and Spinach

This savory oatmeal recipe combines hearty steel-cut oats with savory sausage and spinach, creating a comforting and nutritious dinner. Perfect for a cozy evening, this dish is rich in protein, fiber, and essential nutrients. The combination of oats with ground sausage, fresh spinach, and a touch of Parmesan brings a satisfying twist to traditional oatmeal, making it both filling and flavorful.

Ingredients:

• 1 cup steel-cut oats
• 1 lb ground sausage (pork or chicken)
• 2 cups fresh spinach, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions:

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until fragrant and softened.
2. Add the ground sausage to the pot and cook, breaking it apart with a spoon, until browned and fully cooked.
3. Stir in the steel-cut oats and cook for another minute, letting them absorb the flavors.
4. Pour in the broth and bring the mixture to a boil. Lower the heat to a simmer and cover, cooking for 20-25 minutes, stirring occasionally, until the oats are tender and the liquid has mostly been absorbed.
5. Stir in the chopped spinach and Parmesan cheese. Season with salt and pepper to taste.
6. Serve the savory oatmeal hot, topped with extra cheese if desired.

This savory oatmeal recipe is a great option for those looking to enjoy oatmeal beyond breakfast. It’s a wholesome dinner choice that provides a balance of protein, vegetables, and whole grains, all in one bowl. The richness of sausage and the freshness of spinach complement the creamy oats, making each bite full of flavor. Whether you’re making it for a weeknight meal or a special occasion, this dish is sure to satisfy and leave you feeling full and nourished.

Spicy Oatmeal with Chickpeas and Roasted Vegetables

This spicy oatmeal with chickpeas and roasted vegetables is a vibrant, vegetarian dinner option. The oats are cooked with a flavorful blend of spices, complemented by the earthiness of roasted vegetables and protein-packed chickpeas. This recipe is perfect for anyone seeking a hearty, plant-based meal that’s both spicy and satisfying.

Ingredients:

• 1 cup rolled oats
• 1 can chickpeas, drained and rinsed
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the mixed vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
2. While the vegetables are roasting, heat the vegetable broth in a medium saucepan over medium heat. Add the rolled oats and bring to a simmer. Stir in the cumin, paprika, and cayenne pepper.
3. Cook the oats, stirring occasionally, for 5-7 minutes, until they have absorbed most of the broth and are tender.
4. Add the chickpeas to the oatmeal and cook for an additional 2-3 minutes to heat through.
5. Once the vegetables are roasted, stir them into the oatmeal mixture.
6. Serve the spicy oatmeal hot, garnished with fresh cilantro.

This spicy oatmeal with chickpeas and roasted vegetables is a perfect fusion of savory, spicy, and hearty flavors. The roasted vegetables provide a smoky sweetness that balances the heat from the spices, while the chickpeas add a satisfying crunch and protein boost. This dish is not only filling but also packed with nutrients, making it a great dinner choice for vegetarians and spice lovers alike. It’s easy to prepare, customizable with your favorite vegetables, and offers a unique way to enjoy oatmeal as a savory main dish.

Oatmeal and Chicken Stir-Fry with Bell Peppers

Oatmeal isn’t just for breakfast—it can also make a great base for a savory, stir-fried dinner. This chicken stir-fry with bell peppers and oatmeal uses rolled oats as a nutritious and filling foundation, paired with tender chicken and colorful vegetables. The combination of soy sauce and ginger adds depth and complexity to this dish, creating a satisfying, healthy dinner that’s both light and comforting.

Ingredients:

• 1 cup rolled oats
• 2 chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• Salt and pepper, to taste
• Sesame seeds, for garnish
• Green onions, for garnish

Instructions:

1. Cook the rolled oats according to package instructions, using water or broth for extra flavor. Set aside once cooked.
2. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. In the same skillet, add the garlic, onion, and bell peppers. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
4. Return the chicken to the pan, and add the soy sauce, rice vinegar, and grated ginger. Stir everything together, letting the sauce coat the chicken and vegetables. Cook for an additional 2 minutes.
5. Stir in the cooked oatmeal, mixing it thoroughly with the chicken and vegetable mixture. Season with salt and pepper to taste.
6. Serve the stir-fry hot, garnished with sesame seeds and chopped green onions.

This oatmeal and chicken stir-fry with bell peppers is a perfect example of how versatile oatmeal can be as a dinner ingredient. The oats absorb the savory sauce, becoming a flavorful base that complements the tender chicken and crispy vegetables. This recipe is full of umami and spice, thanks to the soy sauce and ginger, while the bell peppers provide a sweet crunch that balances the richness of the dish. It’s a quick, satisfying meal that’s full of protein and nutrients—ideal for a busy weeknight or when you want something different for dinner.

Mushroom and Herb Oatmeal Casserole

This savory oatmeal casserole blends earthy mushrooms with fragrant herbs, creating a comforting, hearty dinner that’s perfect for cold evenings. The steel-cut oats form the base of this casserole, soaking up the flavors of garlic, thyme, and rosemary, while the mushrooms provide a meaty texture. Topped with a golden cheese crust, this dish is a filling and nutritious way to enjoy oats in a savory context.

Ingredients:

• 1 cup steel-cut oats
• 2 cups vegetable broth
• 1 lb mushrooms, sliced (cremini or button mushrooms work well)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup Parmesan cheese
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
2. In a large pot, bring the vegetable broth to a boil. Add the steel-cut oats, reduce the heat to low, and simmer for about 25 minutes, until the oats are tender and most of the liquid is absorbed.
3. While the oats are cooking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant, about 3-4 minutes.
4. Add the sliced mushrooms, thyme, and rosemary to the skillet. Cook for 5-7 minutes until the mushrooms release their moisture and become browned. Season with salt and pepper.
5. Combine the cooked oats and mushroom mixture, stirring until well mixed. Transfer the mixture to the prepared baking dish and spread evenly.
6. Sprinkle the shredded cheddar and Parmesan cheese over the top of the casserole.
7. Bake for 15-20 minutes, until the cheese is melted and golden brown.
8. Serve warm as a side dish or main course.

This Mushroom and Herb Oatmeal Casserole is a comforting, savory twist on traditional oatmeal. The mushrooms add a rich, umami flavor, while the blend of thyme and rosemary infuses the dish with freshness. Topped with cheese, it’s a satisfying and filling dish that works well as a vegetarian main or a hearty side to complement roasted meats. It’s perfect for meal prep and can be easily reheated, making it a great option for busy nights or a family dinner.

Oatmeal and Shrimp Stir-Fry with Asparagus

This vibrant, light, and nutritious stir-fry combines the mild flavor of shrimp with tender asparagus and oats, creating a refreshing dinner full of protein and fiber. Stir-fried with garlic, soy sauce, and a touch of lemon, this dish is bursting with flavor and offers a unique twist on the traditional stir-fry. The oatmeal absorbs the savory sauce, making it a satisfying and wholesome meal.

Ingredients:

• 1 cup rolled oats
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Cook the rolled oats according to package instructions, using water or vegetable broth for added flavor. Set aside once cooked.
2. In a large skillet or wok, heat the sesame oil and olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the onion and garlic, sautéing until softened and fragrant, about 3 minutes.
4. Add the asparagus to the skillet and stir-fry for 5-6 minutes, until tender but still crisp.
5. Return the shrimp to the skillet and add the cooked oats. Stir everything together, then pour in the soy sauce and lemon juice, mixing well.
6. Cook for an additional 2-3 minutes, allowing the oats to absorb the flavors and sauce.
7. Serve the stir-fry hot, garnished with lemon wedges for extra freshness.

This Oatmeal and Shrimp Stir-Fry with Asparagus is a light yet flavorful dinner option that’s quick to prepare and packed with nutrients. The shrimp adds a protein boost, while the asparagus provides a satisfying crunch and vibrant color. The oats soak up the savory soy sauce and lemon, giving them a delightful flavor that pairs perfectly with the shrimp and vegetables. This dish is an excellent choice for anyone looking for a healthy, filling meal that’s both refreshing and hearty.

Spaghetti Squash Oatmeal with Turkey Meatballs

This unique take on savory oatmeal features roasted spaghetti squash and lean turkey meatballs, making for a wholesome and filling dinner. The oats are cooked with flavorful turkey meatballs in a tomato-based sauce, while the spaghetti squash adds a light, veggie-packed element to the dish. It’s a low-carb, high-protein meal that’s sure to satisfy your cravings for both comfort and nutrition.

Ingredients:

• 1 medium spaghetti squash
• 1 cup rolled oats
• 1 lb ground turkey
• 1 egg
• 1/4 cup breadcrumbs (optional for binding)
• 1 tablespoon Italian seasoning
• 1 jar (24 oz) marinara sauce
• 2 cups chicken broth
• Salt and pepper, to taste
• Fresh basil, for garnish
• Olive oil, for roasting

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place face down on a baking sheet and roast for 40-45 minutes, or until the squash strands are tender and easily separated with a fork.
2. While the squash is roasting, mix the ground turkey, egg, breadcrumbs (if using), Italian seasoning, salt, and pepper in a bowl. Form the mixture into small meatballs, about 1 inch in diameter.
3. Heat a tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs in batches, cooking for 5-6 minutes until golden on all sides. Remove from the pan and set aside.
4. In the same skillet, pour in the marinara sauce and chicken broth, bringing it to a simmer. Add the meatballs back into the sauce, cover, and simmer for 15-20 minutes until the meatballs are cooked through.
5. While the meatballs simmer, cook the rolled oats according to package instructions, using the chicken broth for added flavor. Stir occasionally to prevent sticking.
6. Once the spaghetti squash is roasted, use a fork to scrape out the flesh into strands.
7. Serve the turkey meatballs and sauce over the cooked oats and top with the spaghetti squash strands.
8. Garnish with fresh basil and serve hot.

This Spaghetti Squash Oatmeal with Turkey Meatballs is a creative, nutritious dinner that combines the comfort of oatmeal with the lightness of spaghetti squash and the richness of turkey meatballs. It’s a great low-carb alternative to traditional pasta dishes, offering the same satisfying texture and flavor. The combination of oats and squash ensures you’re getting a healthy dose of fiber, while the turkey meatballs provide a lean protein boost. This dish is perfect for anyone looking for a wholesome, hearty, and delicious meal that doesn’t compromise on flavor.

Savory Oatmeal with Roasted Vegetables and Feta

This savory oatmeal dish is a perfect way to incorporate more vegetables into your dinner while keeping it light and satisfying. Roasted root vegetables like carrots, parsnips, and sweet potatoes are paired with creamy feta cheese and cooked oats to create a wholesome and flavorful meal. The combination of sweet, savory, and tangy flavors, along with the hearty texture of oats, makes this dish an ideal choice for a fulfilling vegetarian dinner.

Ingredients:

• 1 cup steel-cut oats
• 2 cups vegetable broth
• 1 large carrot, peeled and diced
• 1 large sweet potato, peeled and diced
• 1 parsnip, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped (for garnish)
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the diced carrots, sweet potato, and parsnip on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and golden.
2. While the vegetables roast, bring the vegetable broth to a boil in a medium pot. Add the steel-cut oats, reduce the heat to low, and cook for 20-25 minutes, stirring occasionally, until the oats are soft and have absorbed most of the liquid.
3. Once the vegetables are roasted, remove them from the oven and set them aside.
4. To serve, divide the cooked oats into bowls. Top with the roasted vegetables, crumbled feta cheese, and fresh parsley. For an extra touch, drizzle with balsamic vinegar for a hint of tanginess.
5. Serve warm and enjoy.

This Savory Oatmeal with Roasted Vegetables and Feta is a nutritious and satisfying dinner that combines the heartiness of oats with the sweetness of roasted root vegetables. The creamy feta cheese adds a tangy contrast, while the fresh parsley brightens the dish. This meal is ideal for those looking for a vegetarian, fiber-rich dinner option that is both filling and delicious. It’s a versatile dish that can be enjoyed year-round, with seasonal variations of vegetables to keep things fresh.

Oatmeal and Chickpea Stew

This hearty stew combines the goodness of steel-cut oats and chickpeas, simmered in a rich, tomato-based broth with a blend of spices. The oats absorb the flavors of the stew, making for a comforting, filling, and nutrient-dense meal. This vegan-friendly dish is perfect for a cozy dinner, providing protein, fiber, and plenty of vegetables in each bite. A touch of cumin, coriander, and turmeric infuses the stew with a warm, aromatic flavor.

Ingredients:

• 1 cup steel-cut oats
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes, until fragrant and softened.
2. Add the diced carrot and zucchini to the pot, and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the cumin, coriander, and turmeric, and cook for 1-2 minutes, allowing the spices to toast and release their aromas.
4. Add the diced tomatoes, chickpeas, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Stir in the steel-cut oats, cover, and let the stew simmer for 25-30 minutes, or until the oats are tender and have absorbed most of the liquid.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

The Oatmeal and Chickpea Stew is a rich and satisfying dinner, blending the nutty flavor of oats with the heartiness of chickpeas and the vibrancy of vegetables. This dish is a great option for a plant-based meal, packed with protein, fiber, and a variety of vitamins and minerals. The warm spices create a comforting and aromatic stew, perfect for cooler nights. This recipe can be easily customized by adding your favorite vegetables or spices, making it a versatile option for any season.

Oatmeal and Avocado Toast with Poached Egg

Oatmeal gets a modern twist in this dinner recipe, where creamy avocado and a perfectly poached egg are served over a base of savory oats. This dish brings together creamy textures and rich flavors in a balanced, protein-packed dinner that’s also a visual treat. The heart-healthy fats from the avocado, along with the protein from the egg, make this dish a great option for anyone looking for a wholesome and quick dinner.

Ingredients:

• 1 cup rolled oats
• 2 cups vegetable broth
• 1 ripe avocado
• 2 large eggs
• 1 tablespoon white vinegar
• Salt and pepper, to taste
• Red pepper flakes (optional, for garnish)
• Olive oil, for drizzling
• Fresh lemon juice (optional)

Instructions:

1. In a medium pot, bring the vegetable broth to a boil. Stir in the rolled oats and reduce the heat to low. Simmer for 5-7 minutes, stirring occasionally, until the oats are cooked and have absorbed most of the liquid.
2. While the oats are cooking, prepare the poached eggs. Fill a small pot with water and bring it to a gentle simmer. Add the vinegar to the water, and crack the eggs into individual small bowls or cups. Gently slide each egg into the simmering water and cook for 3-4 minutes, or until the whites are set and the yolks remain runny. Remove with a slotted spoon and set aside.
3. Cut the avocado in half, remove the pit, and scoop out the flesh. Mash it with a fork, and season with salt, pepper, and a squeeze of lemon juice if desired.
4. To assemble, divide the cooked oats into two bowls. Top each with a generous scoop of mashed avocado, followed by a poached egg. Drizzle with olive oil, and sprinkle with red pepper flakes, if using.
5. Serve immediately.

Oatmeal and Avocado Toast with Poached Egg is a satisfying, nutrient-packed dinner that combines the richness of avocado and egg with the heartiness of oats. The creamy texture of the avocado pairs perfectly with the soft poached egg, making each bite indulgent yet healthy. This meal is a great way to enjoy oats in a savory context, with healthy fats, protein, and fiber, all in one bowl. It’s easy to prepare, customizable, and perfect for a light but satisfying dinner any night of the week.

Spicy Oatmeal Stir-Fry with Tofu

This savory and spicy oatmeal stir-fry is an exciting way to enjoy oats for dinner. The steel-cut oats are cooked until tender, then sautéed with tofu, colorful vegetables, and a blend of soy sauce, sesame oil, and chili flakes for a punch of flavor. This dish offers a satisfying balance of protein, fiber, and healthy fats, with a kick of heat from the spices. It’s a great option for a quick weeknight dinner or when you’re craving something unique yet nutritious.

Ingredients:

• 1 cup steel-cut oats
• 2 cups vegetable broth
• 1 block firm tofu, drained and cubed
• 1 tablespoon sesame oil
• 1 bell pepper, thinly sliced
• 1 small zucchini, thinly sliced
• 1 carrot, julienned
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (adjust to taste)
• 2 garlic cloves, minced
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. In a medium pot, bring the vegetable broth to a boil. Stir in the steel-cut oats and reduce the heat to low. Cook for 20-25 minutes, stirring occasionally, until the oats are tender and have absorbed most of the liquid.
2. While the oats cook, heat the sesame oil in a large skillet over medium heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until it is golden brown and slightly crispy.
3. Add the garlic, bell pepper, zucchini, and carrot to the skillet with the tofu. Sauté for another 4-5 minutes, or until the vegetables are tender but still crisp.
4. Stir in the soy sauce, rice vinegar, and chili flakes. Cook for 1-2 minutes until the sauce is heated through and slightly thickened.
5. Once the oats are cooked, add them to the skillet with the tofu and vegetables. Stir well to combine and coat everything with the sauce.
6. Serve the stir-fry in bowls, garnished with chopped green onions and sesame seeds.

This Spicy Oatmeal Stir-Fry with Tofu is a flavorful and satisfying dish that combines the heartiness of oats with the crunch of vegetables and the richness of tofu. The savory soy sauce and heat from the chili flakes create a perfect balance, while the sesame oil adds a delightful nutty flavor. This dish is a great way to enjoy oats in a savory, Asian-inspired way, and it can easily be customized with your favorite vegetables or protein. It’s a nutritious and filling meal that’s perfect for a busy weeknight or meal prep.

Oatmeal and Chicken Cacciatore

Chicken Cacciatore, a classic Italian dish, gets a modern twist with the addition of steel-cut oats, creating a unique yet comforting dinner. The oats absorb the savory tomato sauce, transforming into a rich, flavorful base while tender chicken thighs simmer in a medley of tomatoes, bell peppers, onions, garlic, and herbs. This hearty, one-pot meal is perfect for those seeking a satisfying, protein-rich dinner with the added benefits of oats.

Ingredients:

• 1 cup steel-cut oats
• 2 cups chicken broth
• 4 bone-in, skinless chicken thighs
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup dry white wine (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, and brown them in the skillet for 5-7 minutes per side. Once browned, remove the chicken from the pan and set aside.
2. In the same skillet, add the sliced onion, bell pepper, and garlic. Sauté for 3-4 minutes, until softened.
3. Add the diced tomatoes, white wine (if using), dried oregano, and basil. Stir well, scraping up any browned bits from the bottom of the skillet.
4. Return the chicken thighs to the pan, skin-side up, and pour in the chicken broth. Bring the mixture to a simmer.
5. Stir in the steel-cut oats, making sure they’re well distributed in the sauce. Cover the skillet and reduce the heat to low. Simmer for 30-40 minutes, or until the oats are tender and the chicken is cooked through.
6. Garnish with fresh parsley before serving.

Oatmeal and Chicken Cacciatore is a flavorful, hearty twist on the traditional Italian dish. The steel-cut oats absorb the savory tomato sauce, making them a perfect base for the tender chicken and vegetables. The combination of aromatic herbs and the richness of the chicken broth creates a deliciously comforting meal. This dish is ideal for cozy dinners or gatherings, providing a warm and satisfying meal that’s easy to make and packed with protein and fiber.

Creamy Oatmeal with Spinach and Mushrooms

This creamy oatmeal with spinach and mushrooms is a savory, vegetarian dinner option that combines earthy flavors and rich textures. Steel-cut oats are cooked in a creamy broth, then topped with sautéed mushrooms and spinach for added depth of flavor. This dish is both comforting and nutritious, with the added benefit of fiber and iron from the spinach, making it a great choice for a filling, light meal.

Ingredients:

• 1 cup steel-cut oats
• 2 cups vegetable broth
• 1/2 cup milk (or plant-based milk)
• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon grated Parmesan (optional)
• Fresh thyme, for garnish (optional)

Instructions:

1. In a medium pot, bring the vegetable broth to a boil. Stir in the steel-cut oats, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the oats are tender and have absorbed most of the liquid.
2. While the oats cook, heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and garlic, and sauté for 5-7 minutes, until the mushrooms are golden and tender.
3. Stir in the spinach and cook for an additional 1-2 minutes, until wilted. Season with salt and pepper.
4. Once the oats are cooked, stir in the milk to create a creamy consistency. Add the sautéed mushrooms and spinach to the oats, and mix until well combined.
5. Serve in bowls, garnished with grated Parmesan and fresh thyme, if desired.

Creamy Oatmeal with Spinach and Mushrooms is a satisfying and wholesome dinner that brings together the nutty flavor of oats with the savory richness of sautéed mushrooms and spinach. The creamy texture of the oats provides a comforting base, while the spinach adds a nutritious punch. This dish is both vegetarian and packed with iron and fiber, making it a great choice for a light yet filling meal. It’s a great way to enjoy oats in a savory setting, and it can be easily customized with other vegetables or seasonings to suit your taste.

Oatmeal and Lentil Curry

This hearty Oatmeal and Lentil Curry is a warming and flavorful dish that blends steel-cut oats with protein-rich lentils and a fragrant, spicy curry sauce. The oats absorb the rich spices and earthy lentils, creating a satisfying and nourishing dinner. It’s a perfect meal for those looking to incorporate more plant-based meals into their diet. This recipe is not only filling but also full of essential nutrients, including fiber, protein, and iron.

Ingredients:

• 1 cup steel-cut oats
• 1/2 cup dried red lentils, rinsed
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon chili powder (optional for heat)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes, until softened and fragrant.
2. Stir in the curry powder, cumin, turmeric, and chili powder, and cook for 1 minute, allowing the spices to bloom.
3. Add the red lentils, steel-cut oats, vegetable broth, and coconut milk to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 30-35 minutes, stirring occasionally, until the lentils are tender and the oats have absorbed most of the liquid.
4. Season with salt and pepper to taste. If the mixture is too thick, add a little more broth or water to reach your desired consistency.
5. Serve in bowls, garnished with fresh cilantro.

This Oatmeal and Lentil Curry is a rich and comforting dish that packs a punch of flavor thanks to the aromatic spices. The steel-cut oats provide a hearty base, while the lentils add a good source of plant-based protein and fiber. The coconut milk creates a creamy texture that balances the heat from the spices. This curry is perfect for a cozy dinner or meal prep, and it’s versatile enough to be enjoyed on its own or paired with rice or flatbread.

Baked Oatmeal with Roasted Vegetables

This Baked Oatmeal with Roasted Vegetables is a savory, one-pan dinner that combines the wholesome goodness of oats with the natural sweetness and depth of roasted vegetables. The oats bake with the vegetables in a seasoned broth, creating a deliciously crispy top and a soft, comforting interior. It’s a great way to enjoy oats as a dinner base while getting plenty of nutrients from seasonal vegetables.

Ingredients:

• 1 cup steel-cut oats
• 2 cups vegetable broth
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 red onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
2. In a bowl, toss the chopped zucchini, bell pepper, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. While the vegetables are roasting, bring the vegetable broth to a boil in a medium pot. Stir in the steel-cut oats and reduce the heat to low. Cover and simmer for 15-20 minutes, until the oats are tender but still have a bit of bite.
4. Once the oats are cooked, stir in the roasted vegetables and transfer the mixture to the prepared baking dish. If desired, sprinkle shredded cheese on top.
5. Bake for 10-15 minutes, until the top is golden and slightly crispy.
6. Garnish with fresh parsley before serving.

This Baked Oatmeal with Roasted Vegetables is a nutritious and comforting dish that combines the heartiness of oats with the natural sweetness of roasted veggies. The savory oats absorb all the flavors of the vegetables and spices, while the baking process adds a satisfying crispy top. It’s a versatile dish that can be customized with any vegetables you have on hand and is perfect for meal prep. This baked oatmeal is ideal for a filling dinner that’s both wholesome and delicious.

Oatmeal and Shrimp Scampi

Oatmeal and Shrimp Scampi combines the comfort of creamy oats with the bright, garlicky flavors of shrimp scampi, making for a unique yet indulgent dinner option. The steel-cut oats cook in a flavorful broth, then pair with succulent shrimp sautéed in a buttery garlic sauce with lemon and parsley. This dish is both rich and light, perfect for a weeknight dinner that feels a bit fancy but is easy to prepare.

Ingredients:

• 1 cup steel-cut oats
• 2 cups chicken or vegetable broth
• 1/2 cup dry white wine (optional)
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 garlic cloves, minced
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium pot, bring the chicken or vegetable broth to a boil. Stir in the steel-cut oats, reduce the heat to low, and cover. Simmer for 20-25 minutes, or until the oats are tender and most of the liquid is absorbed.
2. While the oats cook, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they are pink and opaque.
4. Stir in the white wine (if using), lemon juice, lemon zest, and crushed red pepper flakes. Cook for an additional 1-2 minutes, allowing the sauce to reduce slightly.
5. Season with salt and pepper to taste.
6. Once the oats are cooked, stir them into the shrimp mixture, combining everything well.
7. Serve immediately, garnished with fresh parsley.

Oatmeal and Shrimp Scampi is a delightful fusion of savory and comforting flavors. The creamy oats pair wonderfully with the garlicky, buttery shrimp, and the fresh lemon juice and parsley add a refreshing brightness. This dish is perfect for seafood lovers looking for something a bit different from traditional shrimp scampi, offering a new twist while still maintaining the essence of this classic dish. It’s a quick yet impressive dinner that’s full of flavor and sure to impress.

Note: More recipes are coming soon!