5 savory oatmeal recipes for lunch

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Oatmeal can be used in soup, risotto, or served with crispy bacon, avocado, or eggs.

1. Irish oat and onion soup

The classic Irish soup was traditionally served during the fast. It will warm you with its delicate creamy texture in the cold season and any bad weather.

Ingredients

• 1 teaspoon butter
• 3 large stalks of leeks;
• 90 g of chopped oatmeal;
• 1 liter of vegetable or chicken broth;
• 350 ml of milk;
• salt and pepper to taste;
• green onions - for serving.

Preparation

1. Melt the butter in a medium saucepan over low heat. Cut the leeks (take the white and light green parts) lengthwise and chop each half into thin slices. Simmer the onions until tender, about 15 minutes.
2. Add broth and milk, increase heat to high and bring mixture to a boil.
3. Add the oatmeal and pepper, chopped in a blender. Reduce heat to low and simmer, stirring occasionally, for 45-50 minutes.
4. Serve in deep bowls, sprinkled with chopped green onions.

2. Oatmeal risotto with mushrooms and herbs

Are you used to the fact that risotto is made only from rice? No matter how it is! With oatmeal, it turns out to be more tender and viscous. In addition, it is a great way to surprise family and friends with your culinary skills and show that oatmeal can be cooked not only for breakfast.

Ingredients

• 1½ l of vegetable, chicken or beef broth;
• 2 tablespoons of butter;
• 1 stalk of leeks;
• ½ teaspoon salt;
• 350 g of champignons or other mushrooms;
• 2 cloves of garlic;
• 1 teaspoon fresh thyme
• 1 teaspoon dried sage
• 60 ml of dry red wine;
• 180 g of chopped oatmeal;
• 50 g parmesan;
• 2 tablespoons chopped parsley, for serving.

Preparation

1. In a saucepan, heat the stock over medium heat. When it boils, reduce heat to low and cover.
2. At this time, melt the butter in a skillet. Cut the leeks lengthwise into two parts, each chop into thin slices. Add the leeks and salt to the skillet. Cook, stirring occasionally, over medium heat for 2 minutes.
3. Add chopped mushrooms, finely chopped garlic, thyme and sage. Cook for 7-8 minutes, stirring regularly, until the mushrooms are brown.
4. Add wine to mushrooms, cook for a minute. Reduce heat to medium.
5. Pour the oatmeal chopped in a blender into the pan and cook for a minute. Pour in two ladles of hot broth and simmer until the oatmeal has absorbed all the liquid.
6. When all the broth is absorbed, add another ladle. The oatmeal will take about 20-25 minutes to soften.
7. Add the grated Parmesan to the skillet a couple of minutes before cooking and stir in the risotto.
8. Serve in deep bowls, garnish with chopped parsley and grated cheese.

3. Spicy oatmeal with turmeric and chickpeas

Rich in health benefits, turmeric will give your oatmeal a golden color and a spicy flavor. And boiled chickpeas are an excellent source of vegetable protein. The dish is suitable for vegetarians.

Ingredients

• 85 g oatmeal;
• 120 ml soy or almond milk;
• 120 ml of water;
• 50 g fresh or frozen spinach;
• ½ teaspoon turmeric
• 80 g of boiled chickpeas;
• salt and pepper to taste;
• green onions, almonds, cashews, tofu - to taste.

Preparation

1. Combine the oatmeal, milk, water, salt and pepper in a saucepan. Cover and leave in the refrigerator to infuse overnight.
2. The next day, remove the saucepan from the refrigerator and place it over medium heat. After it boils, reduce heat to low.
3. Add chopped spinach and turmeric to a saucepan and mix thoroughly.
4. Cook, stirring occasionally, until the oatmeal is tender (this will take 3-4 minutes if soaked). You can add nuts or tofu to the oatmeal.
5. Serve the finished dish in deep bowls, top with boiled chickpeas and garnish with green onions.

4. Oatmeal with mushrooms, avocado and fried egg

Take this oatmeal recipe as a base and experiment with new spices and additives. We recommend the avocado and egg option first: the softness of the avocado and the creamy texture of the yolk go well with oatmeal.

Ingredients

• 1 onion;
• 250 g of champignons or other mushrooms;
• 1 clove of garlic;
• 1 tablespoon olive oil
• 130 g of chopped oatmeal;
• 1½ l of water;
• salt, pepper - to taste;
• fried eggs, avocado, rucola, parmesan - for serving.

Preparation

1. In a deep skillet, fry the mushrooms, finely chopped garlic and onion in olive oil. Cook over medium heat for about 6-7 minutes, until the onions are light brown and the mushrooms are tender.
2. Add oatmeal and water. Bring to a boil, then reduce heat to low.
3. Simmer for 25-30 minutes, stirring occasionally, until the oatmeal is tender. Season with salt and pepper to taste.
4. Serve with scrambled eggs, avocado, rocket salad, grated Parmesan, or other ingredients as desired.

5. Spicy oatmeal with bacon and cheese

Any dish tastes better with bacon, oatmeal is no exception. And melting grated cheese will not leave anyone indifferent.

Ingredients

• 2 strips of bacon;
• 1 onion;
• 85 g oatmeal;
• 240 ml of water;
• 50–80 g of hard cheese;
• 2 chicken eggs;
• salt and pepper to taste;
• green onions - for serving.

Preparation

1. Chop the bacon finely and place in a cold skillet. Cook it over low heat for 10 minutes. Place the crispy bacon in a separate bowl and leave about a tablespoon of fat in the skillet.
2. Place finely chopped onions in a skillet and fry them, stirring constantly, for a minute.
3. Add oatmeal to the onion. Stir the contents of the pan for 15 seconds, then add the water.
4. Reduce heat to low and simmer for 8-10 minutes, until oatmeal is tender.
5. While everything is cooking, fry the eggs in another pan. Leaving the yolk runny creates a delicious sauce for your meal.
6. Add the grated cheese to the oatmeal pan a minute before cooking.
7. Divide the oatmeal into bowls, sprinkle with crispy bacon, top with toasted eggs and sprinkle with fresh chives.