Three Canisters of Oatmeal

I have mentioned before that for some reason I had three canisters of oats in my pantry and wasn’t really sure how they had gotten there. As we are not a morning oatmeal family, I knew it would take some time to use them up.

I started my recipe search and came up with three standard options:

  1. Oatmeal cookies – Add stuff, flavor this way or that, but oatmeal cookies they are. As I am not much of a baker, I knew I needed other options.
  2. Meatballs – Using the oats as a binder. This works, but again, THREE CANISTERS. There are only so many meatballs you can eat.
  3. Meatloaf – (Think meatballs all squished together).

I searched and searched for recipes and other than those top three, kept seeing oatmeal. Hundreds of morning oatmeal variations (apples, cinnamon, brown sugar, raisins, etc..). I was looking for a dinner or lunch flavor profile. Finally I found one.

Oatmeal with Sautéed Mushrooms, Onion, and Thyme

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I would have never thought to pair oatmeal with mushrooms and cheese. I am so glad I found this because it was fantastic.

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You may have a lot of these ingredients on hand already.

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Prepping the onions and oats.

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The shrooms and thyme.

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Doesn’t look like much but it is a hearty, earthy dish that tastes great!

Oatmeal with Sautéed Mushrooms, Onion, and Thyme

Servings: Serves: 2 to 4


2 cups water (1 cup water if using old-fashioned oats)
1 cup steel-cut oatmeal (or rolled old-fashioned oats)
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 cloves garlic, minced
6 to 8 ounces crimini mushrooms, sliced
3 to 5 sprigs fresh thyme
1/2 cup finely grated smoked gouda
Flaky sea salt to taste
Cracked black pepper to taste
2 to 3 sprigs fresh thyme leaves, for garnish


1. Bring water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 25 to 30 minutes, until oats have reached desired tenderness.
2. Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add mushrooms and thyme sprigs and saute until mushrooms turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.) Remove thyme sprigs.
3. When oatmeal finishes cooking, remove from heat and fold in gouda. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh thyme leaves.


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Categories: Breakfast, Cheese3, kosher, Lunch3, Recipes, Vegetable4, Vegetarian

Author:The Ranting Chef

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7 Comments on “Three Canisters of Oatmeal”

  1. September 3, 2015 at 11:56 am #

    I vote for the cookies.


  2. September 3, 2015 at 12:00 pm #

    You could make savory oatmeal muffins with bacon, mushrooms, cheese, etc.


  3. Heartafire
    September 3, 2015 at 8:34 pm #

    no one can accuse you being uninventive…love all of these ideas!


  4. September 4, 2015 at 10:25 am #

    I like tanya2austin’s savory muffin idea! The dish you made resembles a mushroom risotto I make fairly regularly. Would you say this is similar to a risotto?


  5. September 8, 2015 at 5:45 pm #

    Never thought of savory oatmeal! Thanks for the idea. I’ll have to try it.


  6. September 11, 2015 at 6:39 pm #

    When we were in Scotland we had an onion oatmeal. It was soo good! Especially as it was a chilly, rainy day over there. Delicious and warming! I’d never have thought to have a savoury oatmeal either.



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