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Caledonian-Thai Fried Oats

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

  • 1-3/4 cups Steel Cut Oats *
  • 2 Tbsp Vegetable Oil
  • 3 Green Onions thinly sliced, green and white parts separated
  • 1 Red Bell Pepper medium-sized, seeded and diced
  • 8 oz Shiitake Mushrooms sliced (or Button Mushrooms)
  • 3 Tbsp Tahi Fish Sauce ** (or soy sauce)
  • 1-1/2 Tbsp Thai Green Curry Paste (bottled)
  • 2 tsp Date Sugar or Brown Sugar
  • 2 Eggs large-sized, lightly beaten **
  • 1 cup Pineapple diced
  • 1/2 cup CASHEWS LARGE PIECES roasted, lightly sea-salted, coarsely chopped
  • 1/4 cup Shredded Coconut
  • 2 Lime's Zest and juice of medium-sized Lime(s)
  • 1/2 cup Cilantro fresh leaves or mint leaves (or combo of both), minced, divided


Step 1

Soak oats overnight in water to cover.

Step 2

Drain the oats in a fine mesh sieve, pressing out excess water; set aside (yields about 3 cups)

Step 3

Heat the oil in a large nonstick skillet set over medium-high heat. Add the white parts of the green onions, bell pepper and mushrooms; stir-fry 1 minute.

Step 4

Add the fish sauce, curry paste, sugar and drained oats to skillet; stir-fry 3 minutes.

Step 5

Push oat mixture to side of skillet and add eggs to cleared space; cook and stir until eggs are just set, then mix in with oat mixture.

Step 6

Add the pineapple, cashews and coconut; stir-fry 30 seconds.

Step 7

Remove from heat and stir in lime juice, lime zest, green parts of green onions and half of the herbs. Serve, sprinkled with remaining herbs.

Makes 6 servings.


*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
**Vegan version: omit eggs or sub with 1/2 cup drained, soft tofu. Use soy sauce instead of fish sauce.
Caledonian-Thai Fried Oats

Servings: 6


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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Baking Aids
Date Sugar

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Baking Aids

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Baking Aids
Shredded Coconut

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