[RacerBill]

Similar to what Mark said, you can make steel cut oats risotto-style -- toast the oats in butter or olive oil for a few minutes (I usually go 2 minutes or so, I don't toast them until they're dark as Mark said), then add boiling chicken stock instead of water, and simmer for about 20-30 minutes. You can season it with some fresh herbs, salt and pepper. I'm not fond of them, but you could add sauteed mushrooms if you like them.

You can take it one step further and add chicken chunks. I forgot the name, but a common medieval dish was basically grain gruel plus meat scraps.