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Cheese and Onion Oat Pie

February 28, 2010

I really, really expected the inner-child in my dear Omnivore to come out when I served this dish.

You see, as most my close friends and relatives know, I love oats.  When I go on vacation, I travel with oats.

Stop laughing.  I’m not kidding.  I like my oatmeal for breakfast, okay? Ask my mother-in-law: she doesn’t even flinch anymore.  You know that giant tub of oats?  Like the 40 ounce one?  Yeah, I buy one of those each week.

There are days where I’ll eat three bowls of oatmeal.  I’m not making oatmeal cookies here.  I’m just eatin’ oats.

The Omnivore would rather eat Spam than eat oats.  He doesn’t see their glory.

So when the Omnivore asked what we were having for dinner with the lovely roasted tomato soup I was preparing, I quickly and quietly responded, “Cheese and Potato and Onion Pie!”

But when that old pie came out of the oven, there was no hiding the oats.  But he was brave and tried a bite.  And then devoured the remainder of his serving.  We absolutely loved this dish.  Oddly.  It was just damn good.  No gooey oats here.  Tons of flavor with a firm and interesting consistency – a perfect side dish for your steak (tofu!) and veggies.

I’m the first to admit, it seems like a weird recipe (duh, that’s why I made it!) but it is just plain amazing.

One Year Ago: Lentil Stuffed Baboushkas

Cheese and Onion Oat Pie (serves 4, adapted from The Healthy Cookbook)
1/2 cup + 2 T oats
2 oz shredded cheese
1 egg, beaten
1 small red potato, thinly sliced
1 T chopped parsley
1 small onion, diced
salt and pepper

Preheat oven to 350* and toast oats for 12 minutes until golden.

Meanwhile, chop onion and sauté it over medium heat until soft.  Thinly slice potato (I used my mandoline) and layer a small (6 inch) baking dish with parchment paper or aluminum foil sprayed with nonstick cooking spray.  Arrange potato slices along base of baking dish.  Once oats are toasted, toss with shredded cheese, parsley, onion, and salt and pepper.  Lightly beat egg and fold into oat mixture.  Spread mixture over sliced potatoes and bake casserole uncovered for 30 minutes.

Carefully invert oat pie onto a baking dish and peel aluminum foil away from potatoes.  Place under the broiler for 10 minutes or until oats are golden.  Slice.

4 servings
Calories 168.7
Total Fat 7.0 g
Saturated Fat 3.7 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.4 g
Cholesterol 67.9 mg
Sodium 107.7 mg
Potassium 358.4 mg
Total Carbohydrate 27.4 g
Protein 7.9 g

7 Comments leave one →
  1. jen permalink
    February 28, 2010 11:26 am

    Wow, that looks so good! I am an oat lover as well, though not of the same caliber as you 🙂

  2. February 28, 2010 11:55 am

    Fun! But…you had something other than grilled cheese with tomato soup? Sacrilege! 🙂

  3. February 28, 2010 5:37 pm

    I love oats too! I’ve been seeing more savory dishes with them lately and I’ve got to try this!

  4. Bethany permalink
    February 28, 2010 10:24 pm

    Mmm. What kind of cheese did you use?

    • brannyboilsover permalink*
      March 1, 2010 7:29 am

      I used cheddar cheese – which was just perfect.

      • Bethany permalink
        August 8, 2010 10:20 pm

        So I finally made this. Pretty yummy, but mine was a little on the dry side. I wonder if there’s something that could be added to the oat mixture to make it a little more moist?

  5. The 'Vore permalink
    March 4, 2010 7:06 pm

    This was really good. It definitely got the Vore Vote.

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