Savory oatmeal. Originally that phrase would have caused me to gag and turn away. Now, not so much.
I was at a loss for what to make for Two Dollar Tuesday (I have yet to go grocery shopping this week), and saw a post from Eater.com about how savory oat recipes were becoming more popular in the culinary scene. Oats are incredibly cheap, so I thought this would be a good trend to try out. I subtly brought up the article to Peter and since he didn’t turn up his nose at the thought, I decided to take the plunge and try making oats for dinner.
The best thing about savory oats is that they make the dishes creamy without needing to add extra fat. I took my favorite spaghetti sauce add-in ingredients (basil, onion, capers, spinach, and black olives) and created a comforting creamy bowl of savory oats. I am now a believer, and can’t wait to try other types of this new dish.
Serving per recipe: 3
Price per serving: 87 cents
Total recipe price: $3.46
- 1 tablespoon olive oil (10 cents)
- 1/2 cup chopped yellow onion, about 1 small onion (31 cents)
- 3/4 cup chopped baby bella mushrooms (50 cents)
- 1 clove garlic, minced (11 cents)
- 1/2 teaspoon salt
- 3/4 cup chopped tomatoes, about 2 small tomatoes (33 cents)
- 1 cup quick cooking oats (24 cents)
- 1 3/4 cups tomato juice (44 cents)
- 1 cup chopped spinach (62 cents)
- 2 tablespoons capers (48 cents)
- 1/3 cup chopped olive olives (33 cents)
In a small pot, heat the olive oil over medium-high heat. Add in the onion, mushroom, garlic, and salt. Saute until the onions are translucent and the mushrooms soft, about 5 minutes. Stir in the tomatoes and cook another 2 minutes until the tomatoes are softened.
Stir in the oats and tomato juice. Cook for 1 minute, then add in the remaining ingredients.
Remove from heat and set aside for 2 minutes so the spinach can wilt.
Since this is a softer dish, I recommend eating it along with something with a different textures to add variety. My suggestions are a crunchy fresh vegetable salad and some toasted baguette slices.