Quaker Oats-Gradient overlay

*You are now leaving Quakeroats.com

  • 1 28 oz can diced tomatoes
  • 2 cups low sodium vegetable or chicken broth
  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 small yellow onion, finely chopped
  • 3/4 lb Italian sausage, spicy or sweet, chopped – you can also make this dish vegetarian by using chickpeas instead of the sausage
  • 1/2 cup parmesan cheese, shaved
  • 1/2 cup fresh basil leaves, chopped
  • Sea Salt & Freshly ground pepper to taste
  • 1 cup Quaker Steel Cut Oats

*You are now leaving Quakeroats.com

Cooking Instructions

  • First step: in a medium saucepan, combine tomatoes in their juices and broth and bring to a simmer. Set this aside, we’ll come back to this in a bit.
  • Next, in a medium saute pan, heat the olive oil over medium heat. Add your garlic, onion, and sausage and cook until slightly browned, about 5 minutes. Then add oats and cook for about 1-2 minutes, stirring until oats are well coated.
  • Then similar to a traditional risotto, we’re going to add the liquid mixture slowly. We’ll start by adding about 2 cups of the tomato broth mixture and simmer over medium heat, 4-5 minutes. Slowly add tomato mixture, about 1 cup at a time, stirring occasionally, waiting for oats to absorb the liquid before adding more.
  • Cook until oats are creamy and tender, about 20-25 minutes total.
  • The steel cut oats give this dish a great creamy texture but still has some bite to it.
  • Remove the pan from the heat and add parmesan cheese and basil. Season with salt and pepper.

Quaker Oats-AlexaVoice_Homepage_Tile_Mobile

RATINGS & REVIEWS


Quaker Oats-Image Widget

Vanishing Oatmeal
Raisin Cookies

Quaker Oats-Healthy Heart

GET RECIPE

Quaker Oats-Image Widget

No-fuss breakfasts for
on-the-go mornings

Quaker Oats-Healthy Heart

MAKE OVERNIGHT OATS