“I not only love oatmeal, I appreciate its nutritional benefits as well. It occurred to me some time ago, given that good oatmeal tastes wonderful right out of the pot, that confining oatmeal to breakfast seemed a bit restrictive. Why not serve this wonderful grain as a side dish and let it take its place alongside rice, bulgur, couscous, hominy grits, etc? I tried to e-mail this idea to the Quaker Oats company, only to be informed that they weren't interested in ideas from consumers! Their loss, I'd say. These oats are also fine if not toasted, but are less robust in flavor. You can dress them the same way you would mashed potatoes or rice. For those not familiar with thick-cut oats, they cook up drier and much less soupy than do supermarket oats, even at the highest end of the recommended cooking time. Feel free to use any sort of broth, including bouillon cubes and powder but make note of my suggestion to dilute it. Give this a try and let me know what you think.”

Ingredients Nutrition


  1. This recipe basically involves substituting broth for most of the water called for on the package directions, so use them as your guide for the appropriate number of servings. I strongly suggest using water for about one-third of the total amount of liquid, or to taste; the nuttiness of the oats will shine through and be enhanced, rather than masked, by the broth.
  2. CAREFULLY (they burn quickly) toast the oats in the saucepan in which you'll be cooking them, stirring constantly.
  3. Quickly add the broth (it stops the toasting), bring to boil, and cook according to package directions, 6 - 10 minutes.
  4. Add pepper to taste if desired and, if you're not too health conscious, some butter as well.

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