(Disclosure: I am happy to be partnering with Quaker again. I did receive compensation but thoughts are my own.)
Quaker has always been synonymous with breakfast in my mind but recently I learned they made delicious snacks and this week I even discovered someone making dinner recipes with Quaker oats. Samantha Stephens, founder of the world’s first oatmeal bar, Oatmeals, in New York City was just announced as Quaker’s new Creative Oatmeal Officer!
I found Sam’s story interesting. While in college, she was trying to eat healthier and save money and she discovered oatmeal was the way to go and started eating it for every meal. Since opening OatMeals in Greenwich Village in New York City in 2012, Stephens has sold more than 100,000 of her inventive hot oatmeal bowls – including her signature Pumpkin Pie and Indian Spiced & Savory Truffle RisOATto – along with other oatmeal-based products like oatmeal cookies and biscotti. That’s a lot of oatmeal! I can’t wait to try it out the next time I am in NYC.
Sam is teaming up with Quaker to show foodies everywhere that the possibilities are endless when creating recipes with oatmeal, such as the first exclusive recipe created by OatMeals for Quaker – Hearty Sweet Corn, Tomato and Pancetta Oatmeal.
- 1 cup Quaker steel cut oats
- 4 cups low sodium chicken stock
- 2 cups fresh corn (approximately 3 ears) or frozen, thawed
- 1/2 cup pancetta, diced (bacon, prosciutto, or ham can be substituted)
- 2 small shallots, diced (optional)
- 2 cloves garlic, diced (optional)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- Freshly ground black pepper to taste
- Grated pecorino or asiago cheese
- In a large saute pan, heat olive oil on medium heat.
- Add pancetta, corn, and cherry tomatoes and cook for five minutes. Remove this mixture from the pan and place in a bowl to the side.
- Into the same pan add the butter, shallots, and garlic and cook for two minutes at medium heat. Add Quaker steel cut oats and stir continuously for two to three minutes, until lightly toasted, golden, and fragrant. Add the chicken stock and stir to combine.
- Cover pan and reduce heat to low. Simmer for 20-25 minutes, stirring occasionally, until oats are al dente.
- Add the pancetta, corn, and tomato mixture to the cooked oats and stir to combine.
- Season with black pepper to taste and top with grated pecorino cheese.
Makes four servings. See a video of the recipe being made on Quaker’s YouTube channel.
(Disclosure: As stated above, this is a compensated post.)