Sent by CandiceEditor: Candice, what a great idea! We definitely agree that oatmeal could make an interesting ingredient in savory dishes. Steel-cut oats, in particular, would give a consistency similar to polenta.
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)