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This recipe is what you need when you want to eat oatmeal for dinner but want to make it more substantial.
Oatmeal Recipe for Dinner
Oatmeal is a terrific food to enjoy at night, for dinner, because it will keep you full for a long time. For this reason, it's often recommended to eat oatmeal at night in many weight loss plans, so you can curb nighttime cravings and meet your goals.
Unlike oatmeal for breakfast, oatmeal can be made savory for dinner and paired with proteins, roasted vegetables, sauces, and cheese, as I do in this epic recipe.
Ingredients
The veggies in this recipe are butternut squash, Brussels sprouts, and onion, which are seasoned with olive oil, salt, and pepper. For cooking the old-fashioned oats, you’ll need a little butter, water, and cheddar cheese for a risotto-like base. Finally, you’ll add eggs and regular or turkey bacon.
How to Make Oatmeal for Dinner
Below, you’ll find a video where I show you how I make the dinner oatmeal, but first, check out the easy process:
- Season and cook the veggies.
Roast the veggies in a preheated oven for 20 to 22 minutes until they're tender and golden brown. - Make the oatmeal base.
While the veggies cook, cook the oatmeal base on the stove. - Fry up the eggs.
Sunny side up or over easy, cook the eggs to your liking. Even scrambled work! - Assemble the bowls.
Build a base of oats in the bowl, and top with roasted vegetables and the cooked egg.
More Oatmeal Dinner Recipes
Here are more delicious ideas to enjoy dinner oatmeal: savory oatmeal with egg & bacon, savory oats with summer vegetables, and crockpot oatmeal with apples & cinnamon.
Dinner Oatmeal with Roasted Veggies
Watch how it’s made:
Ingredients
- 16 ounce bag cubed butternut squash
- 8 ounces Brussels sprouts, halved
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoon butter
- ½ cup onion, coarsely chopped
- 2 cups old fashioned oats
- 2 cups water
- ½ cup sharp cheddar cheese, shredded
- 4 eggs
- 2 strips cooked turkey bacon, crumbled
Instructions
Roast the veggies:
- Preheat oven to 400F. Line a large baking sheet with parchment.
- In a large bowl, combine the butternut squash, Brussels sprouts, chopped onion, olive oil, ½ teaspoon salt and ½ teaspoon black pepper, toss to combine and transfer to the baking sheet.
- Bake for 20 to 22 minutes or until the veggies are tender and golden brown.
Cook the oatmeal:
- While the veggies roast, in a medium pot, melt the butter over medium heat. Add the oats and cook for 30 seconds to toast. Add the water and bring to a simmer. Turn the heat to low and allow to simmer for 8 to 10 minutes until the oats reach a thick consistency, adding more water in if necessary. Stir in shredded cheese, season with remaining salt and black pepper. Keep warm.
Fry the eggs:
- In a large greased non-stick pan, cook eggs sunny-side up or over easy.
Assemble:
- Scoop oats into a bowl, top with veggies, an egg, and sprinkle with bacon crumbles.
Rita says
Oats for dinner? Brillant!! I love oats for breakfast with fruits, but I’ve never ever considered savory oats to eat at nighttime. This recipe is EVERYTHING!!