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Thursday, March 26, 2015, 10:43 p.m.
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Food: No ordinary oatmeal

By The Arkansas Democrat-Gazette

This article was published January 14, 2014 at 10:59 a.m.

St. Louis Post-Dispatch writer Debra D. Bass delves into the savory side of oatmeal using the versatile grain in dishes such as oat-crusted chicken, broccoli and cheese “risotto,” oat pilaf and more.

For the recipes, read Wednesday’s Arkansas Democrat-Gazette Food section.

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