I used Quaker’s Old Fashioned Oats to make a creamy polenta-like dinnertime option with roasted fall vegetables. Pair this with your favorite protein like roasted chicken, salmon, or lentils – so delish!
Prep: 15 mins + Cook: 20 mins • Servings: 2 Print Recipe
Roasted Fall Vegetables:
2 cups Brussels sprouts, halved or quartered
1 cup cubed butternut squash
1 tablespoon olive oil
1/4 teaspoon black pepper
1/8 teaspoon sea salt
2.5 cups water
1 cup Quaker Old Fashioned Oats
1/4 cup shredded parmesan cheese
2 tablespoons pomegranate seeds
1/2 teaspoon crushed red pepper flakes
- Preheat oven to 400 degrees F.
- In a medium bowl, mix brussels sprouts, squash, oil, pepper, and salt until evenly coated with oil.
- Spread the veggies evenly on a sheet pan and cook for 20 minutes, flipping once midway, until the vegetables are tender and golden.
- As veggies are baking, in a medium pot bring the water to a boil, stir in the Quaker Old Fashioned Oats, and reduce heat to medium-high.
- Cook for 10 minutes stirring frequently so the oats become a creamy texture.
- Turn off heat and stir in the parmesan cheese.
- Once the veggies are done, place 1 cup of parmesan oats on a plate and top with half the roasted vegetables, 1 tablespoon pomegranate seeds, 1/4 teaspoon crushed red pepper flakes, and serve.
Time Saver: Buy the Brussels sprouts and squash already cleaned and cut to reduce prep time.
Nutritional Facts for Parmesan Oats with Roasted Fall Vegetables
Daily Value %*
* Daily Value % based on a 2000 calorie diet.
Oats aren’t just for breakfast! Looking forward to trying this recipe.
DJ Blatner, RDN says
You’re so right! Oats aren’t just for breakfast! I do love this recipe. Just a good fall/winter side!
This is really delicious! I had to roast the vegetables another 10 minutes (depends on one’s oven, I guess), but the combination of flavors is perfect, and it just screams Fall!
DJ Blatner, RDN says
I’m so glad you tried it! Doing oats “savory” w/ a little cheese is one of my favorite ways to eat them! Yes, veggie roast time varies on oven…and also position in oven (higher faster cooking usually) and how small (faster) or large (slower) you cut those veggies. Happy Fall flavors, indeed! xx