SKU

Weight

Price

Product Options

Quantity

Home » Recipes » Oats Ole!
Share This:

Search By:

Oats Ole!

Contributed by: Steve Voss

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

  • 1 Garlic clove, finely minced
  • 1/4 cup Onions, diced
  • 2 Tbsp Olive Oil
  • 1/4 cup Steel Cut Oats *
  • 8 oz canned Tomato Sauce
  • 12 Fl. Oz. Water, divided (rinse the tomato sauce can with some)
  • 4 oz canned diced Green Chiles
  • 1/4 tsp ground Cumin
  • 1/4 tsp Chipotle Pepper (or smoked or sweet paprika)
  • 1/4 tsp ground Black Pepper
  • 1 tsp Taco Seasoning (we use Penzey's)
  • 1 Tbsp Braggs Liquid Aminos (or soy sauce)
  • 1 Tbsp Honey
  • 15 oz canned Chili Beans with Sauce or your favorite beans (black, pinto, garbanzo)

Directions

Step 1

Cook the onions and garlic for 2 - 3 minutes over medium-high heat until opaque. I like them almost browned, starting to caramelize.

Step 2

Add the 1/4 cup dry steel cut oats (do not rinse) and continue to stir until oats start to brown, about 2-3 minutes. Add tomato sauce, green chiles, water, spices, liquid aminos and honey. Turn down the heat a tad so it continues to cook down and thicken. If too thick, add a little more water.

Step 3

Just before completion, about 30 minutes, add chili beans.

Serves 4.

Serve as a dip with corn chips, use as taco meat, tostadas or nachos topping. Add it to a vegetable soup to add flavor and texture or turn it into a stew. Use your imagination, the possibilities are endless!

Notes

*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Oats Ole!

Servings: 4

Rating

(Not yet rated)

Products Used in this Recipe

Steel Cut Oats
 Heart Health Month
Steel Cut Oats
View Details »
Print This Recipe »

Submit Your Recipe

If you've got a favorite recipe you'd like
to share, we'd love to hear from you.

Submit Your Recipe »

Ratings & Comments

5 Stars  0%  0
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

(Not yet rated)

Write A Review »

Nutritional Information

Serving Size:
Recipe Yield: 4 		Amount Per
Serving 		% Daily
Value
Calories  
Calories from Fat  
Total Fat g %
Saturated Fat g %
Trans Fat g %
Cholesterol g %
Sodium g %
Potassium g %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g %
Protein g %
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.