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Feb 23, 2009 05:19 AM

leftover steel cut oats

Does anyone have an easy and relatively healthy recipe for leftover steel cut oats? I'm looking for something savory, but beyond frying them in a pan.
Ideally, I'd like something risotto-y. the only recipes i've found call for cooking all ingredients together. but i already have 3 cups of cooked oats sitting in my fridge that i'd love to use, but don't want to waste by turning them into a mushy mess.

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  1. Mark Bittman has written about savory oatmeal at least a few times. I swear that I read a Bitten post where he gave some recipes, but now all that I can find is this Minimalist article on savory breakfasts where he gives a recipe for mixing cooked wheat berries (saying you could also use oats) with scallions, sesame oil, and soy sauce. He also mentions mixing in "olive oil and tapenade, or chopped tomatoes and cucumbers, or miso and seaweed" as some other ideas.

    Poke around the Bitten blog, though... I wasn't successful in finding the post that I'm remembering but I'm pretty sure he has written about savory oat recipes before.

    1. You can substitute them for soaked quick/old-fashioned oats in recipes for oatmeal muffins, quickbreads, snack cakes. I have been tempted to try them in yeast bread too - I HAVE used uncooked steel-cut in oatmeal bread successfully, in combination with rolled. You can also use them as the filler in meatloaf or meatballs.

      1 Reply
      1. re: greygarious

        hi. yes. i've seen the bitten info.
        i was looking for real true recipes, not just ways to sub them into something.
        and something that would be hearty enough to serve as a meal. i can be creative, but didn't know if a tried and true risotto or casserole recipe existed out there...

      2. I like using them in biscuits. Also as a dessert made with cream and maple syrup.

        1. They're great in bread. If you're a breadmaker Peter Reinhart's "Whole Grain Breads" is one source of info about using them.

          1 Reply
          1. re: rainey

            yeah, i use it in bread. there's a recipe in cook's illustrated baking as well, or sometimes i just wing it, using less liquid and adding the oatmeal. it makes a lovely dough.

            i don't think you can really go from cooked oats to risotta texture, though.

            you could use it as a thickener in a pureed soup i think.

          2. I used to make homemade veggie burgers out of leftover oatmeal when I was a vegetarian. Add eggs and flour to bind, mix in seasonings / chopped cooked broccoli or other veggies / cheese (esp. parmesan) / sunflower seeds or nuts to taste. I guess in concept, this is not too different from a risotto cake.

            Also, here's a recipe for leftover oatmeal cookies (which I haven't tried):,1910,...