Nach-oats – The Oatmeal Project No. 22

Nacho Oats[The Oatmeal Project, Day 22: “Nach-oats”]

Hey, if Chipotle can get away with and make tons of money for undressing a burrito and throwing it into a bowl, then we can throw toppings on a bowl of oats and call it Nach-oats.

Ok, maybe we can’t.

To go with National Margarita Day, we thought about mixing a little lime juice and tequila into our oats — we’re certainly not above stirring a little booze into our breakfast — but decided instead to keep the margarita in the glass (rocks, no salt please) and make our savory oats into something we usually eat when we’re drinking anything with tequila: nachos. It made perfect sense – oats to replace the tortilla chips and everything else the same.

For some reason, while ris-oat-o and even Japanese curry seemed perfectly normal on oats for us, Nach-oats was a little tougher to swallow. But only figuratively. Once we actually took to the bowl with a fork, we couldn’t stop eating. With the fried-ness of the tortilla chips gone, only the cheese brings the health value of these nach-oats down. Everything else is great, including the thick Greek yogurt we use in everything now in place of sour cream. Sure, we missed the crunch of thick, restaurant-style tortilla chips, but honestly, we kind of loved that we didn’t have to use our hands.

Next time, we might just crumble tortilla chips into the oats anyway.

(To make this bowl of oats, just cook oats as you normally do with either water or chicken stock. Top with black beans, shredded chicken and cheese. Heat under the broiler until cheese melts, or throw the bowl into the microwave oven. Top with avocado/guacamole, tomatoes/salsa, Greek yogurt/sour cream, black olives, chopped jalapeno, and cilantro.)

by Sarah J. Gim on February 22, 2011 · 7 comments

{ 7 comments… read them below or add one }

Regina February 26, 2011 at 5:37 pm

Tell me honestly, how did it taste? It just goes against my brain to believe that Mexican flavors and oatmeal can go together. O_o

And thanks for this! I’ve recently decided to start eating oatmeal for my health, and it’s great to have some ideas about how to make it tastier (my taste buds haven’t gotten used to it yet, I think). Anyway, only a few more days to go! Good luck. :D


Cassidy Hogan February 28, 2011 at 9:13 am

Do you only use steal cut oats in your savory dishes or will old fashioned oats work as well?


lynn @ the actor's diet February 28, 2011 at 12:21 pm

mmmm i love savory oatmeal! in the morning i top mine with a runny egg, some spinach, and parm cheese


Nancy Smith March 1, 2011 at 9:19 am

Well…If somebody would make it for me, I might actually give it a try. Otherwise? I don’t know. Although, in Japan we ate tacos on rice and called them “haystacks”. I guess anything is possible and, or, edible.


Ayah March 3, 2011 at 1:05 pm

These sound a lot like the taco oats I posted on my blog a few weeks back. I can vouch for how tasty they are!


TasteSpotting March 3, 2011 at 1:53 pm

link to your taco oats? would love to check it out! the oatmeal project may be coming to an official end, but that doesn’t mean we’re going to stop eating oats… :D

jodi August 29, 2011 at 10:04 am

I tried this today, and it was good! I think my ratio of oatmeal to toppings was a bit off; I had to add more salsa. I think if I’d prepared the oats with taco seasoning like Ayah did, that would have made it even better. (Link:

Thanks for the idea!


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