It is at least conceivable to use oatmeal in any savory recipe involving rice or wheat: a hamburger/tomato/onion/oatmeal concoction, or sausage and oatmeal stuffed peppers. This is kind of what is going on with haggis, if one ignores the sheep bits, and of haggis it is said '...As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".'

Anyone tried this? My audience at home is a to gastronomically conservative to accept this sort of tinkering.