We’re turning the tables on your fall favorites, oats and quinoa, by showing you four unexpected recipes to take your tastebuds on a flavor journey. As the temperature drops, we lean into hearty whole grains to warm us up, morning, noon, and night. Try savory oats or sweet quinoa this fall with these recipes that are sure to become weekly staples.
Savory Oat Risotto
Equipment
- Sauté pan
- Knife
- Cutting board
- Measuring cups/spoons
- Spatula
Ingredients
- 1/2 cup extra-virgin olive oil plus more for drizzling
- 1 Spanish onion finely minced
- 2 cups steel-cut oats
- Kosher salt and freshly cracked black pepper
- About 3 cups chicken stock
- 2 tablespoons butter
- 1/2 cup fresh basil leaves torn
- 1/2 cup additional fresh herbs optional
- 1/2 cup grated Parmigiano-Reggiano
Instructions
- Heat the olive oil in a large, straight-sided sauté pan over medium-high heat.
- Add onions and sauté until soft, about 8 minutes. Add oats and toast, stirring often, until aromatic, about 2 minutes. Season with salt and pepper.
- Add 2 ¼ cups of the chicken stock and 2 ¼ cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 35-40 minutes total.
- Stir in the butter along with half of the basil, and cheese. Divide the oats among serving bowls and top each with remaining basil, herbs, cheese, and a drizzle of olive oil.
- Store leftovers in the fridge for 3-4 days, or in the freezer for 2-3 months.
Notes
Recipe adapted from Food Network
Quinoa & Oat Granola
Recipe adapted from Minimalist Baker
Equipment
- Measuring cups/spoons
- Large bowl
- Wooden spoon
- Small saucepan
- Large baking sheet
Ingredients
- 1 cup old fashioned rolled oats
- 1/2 cup uncooked white quinoa
- 2 cups raw almonds
- 1 tablespoon coconut sugar
- 1 pinch sea salt
- 3 ½ tablespoons coconut oil
- ¼ cup grade A maple syrup or agave nectar
Instructions
- Preheat oven to 340°F.
- Add oats, quinoa, almonds, coconut sugar, and salt to a large mixing bowl – stir to combine.
- A coconut oil and maple syrup to a small saucepan. Warm over medium heat for 2-3 minutes, whisking frequently until the two are fully combined.
- Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
- Bake for 20 minutes. Remove from oven and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 5-10 minutes more. Watch carefully as to not burn, until granola is golden brown.
- Store leftovers in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.
Oat & Veggie Burger
Equipment
- Nonstick skillet
- Measuring cups/spoons
- Spatula
- Knife
- Cutting board
- Food processor or blender
- Wax paper
- Plate
Ingredients
- 3 teaspoons vegetable oil divided
- 1 cup sliced mushrooms
- 1 cup chopped carrots about 2 medium
- 3/4 cup chopped onion about 1 medium
- 3/4 cup chopped zucchini about 1 small
- 2 cups uncooked oatmeal
- 1 15- ounce can kidney beans rinsed and drained
- 1 cup cooked white or brown rice
- 2 tablespoons soy sauce or 1/2 teaspoon salt
- 3 cloves garlic minced
- 1/8 teaspoon Black pepper
- 1/2 cup chopped fresh cilantro or chives optional
- Hamburger buns and toppings optional
Instructions
- Heat 1 teaspoon oil in large nonstick skillet.
- Add mushrooms, carrots, onions, and zucchini. Cook over medium-high heat for 5 minutes or until vegetables are tender.
- Transfer vegetables to food processor bowl.
- Add oats, beans, rice, soy sauce, garlic, pepper, and cilantro or chives if desired.
- Pulse for about 20 seconds or until well blended.
- Divide into eight ½-cup portions.
- Shape into patties between waxed paper.
- Refrigerate at least 1 hour or until firm.
- Heat remaining 2 teaspoons oil in same skillet over medium-high heat.
- Cook patties 3 to 4 minutes on each side or until golden brown.
- Serve on buns with toppings, if desired.
- Store leftovers in the fridge for 3-4 days, or in the freezer for 2-3 months.
Notes
Recipe adapted from Quaker Oats
Quinoa Energy Bites
Equipment
- Medium bowl
- Measuring cups/spoons
- Wooden spoon
- Plate
- Cookie scoop (optional)
- Parchment paper
- Baking sheet
Ingredients
- 1 cup quinoa flakes or 1 cup cooked quinoa
- 2 tablespoons chia seeds
- ½ cup unsweetened coconut
- ¼ cup hemp hearts
- 3 tablespoons grade A maple syrup
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon sea salt to taste
- 2/3 cup nut or seed butter
Instructions
- Combine quinoa, chia seeds, ¼ cup of coconut, hemp hearts, maple syrup, vanilla, and salt in a medium bowl. Mix until well combined. Add leftover coconut to a plate.
- Add the nut or seed butter and mix thoroughly. Adjust texture by adding more nut or seed butter, or quinoa, as needed.
- Shape into balls using a cookie scoop, or by hand, and roll in remaining coconut.
- Arrange on a parchment lined baking sheet or plate.
- Store in the fridge for 3-4 days, or in the freezer for 2-3 months.
Notes
Recipe adapted from 101 Cookbooks