Q:I was wondering if anyone ever used oatmeal (ground or not) for baked savory things like casseroles or gratins. I figure it would be a good filler or replacement for other ingredients. I can't find any recipes where people have done that but I would like to hear some opinions on it.
Sent by Candice
We'd start by substituting oatmeal in recipes that already use grains or bread crumbs as a thickener or binder. Look at recipes like meatloaf, holiday stuffing, or maybe even our favorite mushroom casserole. Old-fashioned rolled oats and quick-cooking oats probably don't need to be cooked before being used, but slower-cooking steel-cut oats should.
Readers, what do the rest of you think?
Related: Five Ways to Eat: Oats
(Image: Quaker Oats)