Sweet vs. Savory: Oatmeal

Learn all-new ways to turn everyday oats into dinner and even a drink.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Just as everyday rice is a blank-canvas ingredient that can be transformed into something new (rice pudding or paella, anyone?), oatmeal too brings with it many opportunities. Think beyond serving it up in the morning alongside brown sugar and a few raisins. On this morning's all-new episode of The Kitchen, the co-hosts introduced two new ways to take your oatmeal: one savory and one sweet, for dinner and even as a drink. Check out their recipes below, then browse all the recipes from today's show.

You've seen farro and barley take the place of rice in risotto, but now Geoffrey Zakarian is letting oatmeal have the starring role in his Savory Oatmeal Risotto. Laced with nutty Parmesan cheese and rich butter, GZ's recipe comes together just as a traditional risotto recipe does, with slow and steady stirring as the oats simmer in chicken stock. GZ opts for steel-cut oats instead of the old-fashioned variety, as the steel-cut kind offers the heft needed to stand up to the cooking process.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Boasting all of the warm, fragrant flavors you crave in a comforting bowl of oatmeal, Katie Lee's Oatmeal Latte comes together with spice-simmered milk and bold shots of espresso. To break down the oats a bit, Katie stirs them into the sweetened warm milk until the mixture reaches the consistency of a smoothie. Finish each cup with the espresso for a wake-up-worthy treat that you can take on the go.

Tune in to The Kitchen on Saturdays at 11a|10c.
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