Tuesday, November 19, 2013

Thanksgiving Stuffing Baked Oatmeal

You know I've never been much into holiday-themed recipes, but I've been alllllll about these Thanksgiving recipes lately: Pumpkin Pie, Apple & Chestnut, and all of those sweet potato recipes. I have more coming up next week, too! It's probably because Thanksgiving is my favorite holiday. Food, food, food...but no commercialism!

This obsession has grown recently due to the fact that I won't be able to enjoy much Thanksgiving food this year. As a vegetarian, I could still enjoy all my favorites: corn, squash, potatoes, stuffing, pumpkin pie, etc. Now, however, I have to accept that fact that all of these items are generally loaded in butter. Le sigh. As a result, I've turned to oatmeal to satisfy any Thanksgiving cravings (although I may actually make some herbie-friendly Thanksgiving foods on my own).

This recipe painted stars in my night sky. It placed the mist around the waterfalls. It put the shimmer on a rainy street.

I love Thanksgiving so much. Who wants to have a plant-based Thanksgiving dinner with me? I'll bring the roasted delicata squash. :)

Thanksgiving Stuffing Baked Oatmeal

by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 25 min
Keywords: bake
Ingredients (serves 1)
  • 1 tbsp diced celery
  • 1 tbsp diced onion
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • handful of cooked and peeled chestnuts, halved or quartered
  • 2 tsp dried thyme
  • 2 tsp dried parsley
  • 1 tsp dried sage
  • handful of frozen corn, fresh cranberries, cubed sweet potato, or cubed baked potato (optional)
  • pinch of salt & pepper
  • 1/2 cup milk of choice (unsweetened and unflavored) or vegetable broth
  1. In a small skillet, cook onion and celery with a bit of oil or cooking spray for about two minutes so they're not so raw.
  2. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  3. In a large bowl, add all ingredients (including sauteed onion and celery) except for the milk. Stir. Then, stir in milk.
  4. Transfer to the ramekin and bake for 25 minutes. Top with cranberry sauce and serve!
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!


  1. What a neat idea!
    Would you say this is a distinctly porridge texture? I ask because I'm wondering if it would be a good substitute for stuffing on my gluten free Thanksgiving table.
    Loved all your recipes I've tried. <3

    1. Yes, it definitely has a baked oatmeal texture--much different than stuffing!

  2. Just had this for a gluten free Thanksgiving dish!It was delicious topped with a dollop of homemade cranberry sauce... Mmmmm delish! Hope you had a safe, happy & healthy Thanksgiving!

    1. Wow! I'm so honored to have graced your Thanksgiving plate!!


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