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Oats Ole!

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

  • 1 Garlic clove minced
  • 1/4 cup Onion diced
  • 2 Tbsp Olive Oil
  • 1/4 cup Steel Cut Oats *
  • 1 can Tomato Sauce (8oz can)
  • 12 Fl. Oz. Water divided (rinse the tomato sauce can with some)
  • 4 oz Green Chillis canned, diced
  • 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
  • 1 Tbsp Braggs Liquid Aminos (or soy sauce)
  • 1 Tbsp Honey
  • 15 oz Chili Beans canned with Sauce or your favorite beans (black, pinto, garbanzo)


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!


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

Servings: 4


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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