Oatmeal-Not Just for Breakfast

oat and celery saladA few months ago, I saw a recipe in a cooking magazine for a Waldorf salad that contained cooked steel cut oatmeal. I saved the recipe somewhere, but never got around to trying it. While searching for a recipe for the pomegranates this week, I came across this recipe for a bulgur salad on 101 Cookbooks. I decided to use the oats instead. The hardest part of this recipe is getting the seeds out of the pomegranate. I used these instructions for seeding the pomegranate, and these for juicing the pomegranate.

Oat and Celery Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 cup uncooked steel cut oats
  • 1 pomegranate, seeded (divided)
  • 1 clove garlic
  • ½ teaspoon salt
  • 6 tablespoons olive oil
  • 6 stalks celery, chopped
  • ¾ cup toasted walnuts, coarsely chopped
  • large handful parsley, chopped
  1. Bring 3 cups water to a boil. Add oats and cook until al dente, about 10 minutes. Remove from heat and cool. (This step can be done ahead.)
  2. Seed pomegranate. Place half the seeds in the blender. Add oil. Blend a few seconds. Strain to remove seed parts. Mash garlic with salt. Whisk into oil mixture.
  3. Combine remaining pomegranate seeds with cooled oatmeal, celery, walnuts, and parsley. Dress with oil mixture right before serving.

If anyone has an easy way to seed a pomegranate, please share.

Happy eating!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: