This Cheddar and Chive Oatmeal transforms your morning routine with savory, creamy comfort. Ready in minutes, it’s a cozy bowl of sharp cheddar, fresh chives, and garlic. Perfect for a quick, satisfying meal.
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Why You’ll Love This Cheddar and Chive Oatmeal
- Flavor game-changer: Wakes up your taste buds with cheesy, herby goodness.
- Wonderfully versatile: Adapts to toppings like eggs, bacon, or veggies.
- Comes together fast: Ready in about 10–12 minutes from start to finish.
- Comfort food that satisfies: Fiber and protein keep you full and energized.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups water or vegetable broth
- 1/2 cup sharp cheddar cheese, freshly grated
- 2 tbsp fresh chives, finely chopped
- 1 tbsp unsalted butter
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika (optional, for a little smokiness)
- Salt and black pepper to taste
Tools: A small saucepan, a wooden spoon or spatula, and a grater for the cheese.
Notes: Use sharp cheddar for the best flavor, and grate your own cheese to avoid gummy texture. Fresh chives add a bright finish.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 16 g |
| Carbs: | 30 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 3 minutes | Cook Time: 10 minutes | Total Time: 13 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use instant oats. Old-fashioned rolled oats give you the perfect texture—creamy but with a slight bite. Instant oats can turn to mush too quickly in a savory preparation.
- Broth or water? Using vegetable broth instead of water adds a lovely savory depth, but water works perfectly fine too. If you use water, don’t be shy with the seasoning!
- Grate your own cheese. I know I already mentioned it, but it’s that important. Freshly grated cheese melts more smoothly and integrates beautifully into the oats.
- Have your toppings ready. Because this cooks so fast, you’ll want any extra toppings—like that fried egg or crispy bacon—prepped and ready to go before you start the oats.
How to Make Cheddar and Chive Oatmeal
Step 1: Start by bringing your liquid to a simmer. Pour the water or broth into your saucepan and bring it to a gentle boil over medium-high heat. You’ll see little bubbles forming around the edges—that’s your cue.
Step 2: Stir in the oats. Once your liquid is simmering, add the rolled oats and give everything a good stir. Immediately reduce the heat to low. This prevents the oats from cooking too aggressively and sticking to the bottom.
Step 3: Let it simmer and thicken. Allow the oatmeal to cook for about 5–7 minutes, stirring occasionally. You’ll notice it start to thicken and become creamy. If it looks too thick too quickly, you can add a splash more liquid.
Step 4: Time for the flavor boost. Once the oats are tender and have absorbed most of the liquid, stir in the butter, garlic powder, onion powder, and smoked paprika (if using). The butter will make everything extra rich and glossy.
Step 5: Turn off the heat and add the cheese. Remove the pan from the heat and stir in the grated cheddar. The residual heat will melt the cheese perfectly into the oats, creating a wonderfully cohesive, cheesy sauce.
Step 6: Fold in the chives and season. Stir in most of the chopped chives, saving a little for garnish. Now taste it—this is crucial. Season with salt and plenty of black pepper until it tastes just right to you.
Step 7: Serve immediately. Divide the oatmeal between two bowls. Top with the reserved chives, an extra crack of black pepper, and any other toppings you love. It’s best enjoyed right away while it’s hot and creamy.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze up to 3 months.
- Reviving: Reheat with a splash of water or milk to restore creamy consistency.
Serving Suggestions
Complementary Dishes
- A perfectly fried egg — The runny yolk creates a luxurious sauce that mixes with the cheesy oats. It’s a textural dream.
- Crispy pan-fried bacon or pancetta — The salty, crunchy bits provide a wonderful contrast to the creamy oatmeal. A little goes a long way.
- Sautéed mushrooms and spinach — For a veggie-packed version, earthy mushrooms and wilted greens add depth and make it feel like a complete meal.
Drinks
- A sharp, spicy Bloody Mary — The savory, tangy notes of the drink are a fantastic companion to the rich, cheesy oatmeal, especially for a weekend brunch.
- Hot coffee with a splash of cream — The bitterness of the coffee cuts through the richness of the dish beautifully. It’s a classic pairing for a reason.
- Iced green tea — If it’s a warmer morning, the clean, slightly grassy notes of green tea provide a refreshing counterpoint.
Something Sweet
- A simple fruit salad with mint — The bright, sweet fruit cleanses the palate after the savory bowl. It’s light and refreshing.
- A warm, flaky apple turnover — The contrast between the savory main and a warm, spiced dessert is just perfect. The flavors don’t compete; they complement.
- Dark chocolate-covered almonds — A few of these with your coffee afterwards… the bitter chocolate and nutty crunch are a lovely, simple finish.
Top Mistakes to Avoid
- Mistake: Cooking the oats at too high a heat. This will cause them to cook unevenly, stick to the pot, and potentially burn on the bottom while remaining undercooked in the middle. Low and slow is the way to go for creamy results.
- Mistake: Adding the cheese while the heat is still on. If you add the cheese over direct heat, it can seize up and become oily or stringy instead of melting smoothly into the oats. Always take the pot off the heat first.
- Mistake: Skipping the taste-and-season step. Oats need seasoning! Without properly salting and peppering at the end, your oatmeal will taste bland, no matter how much cheese you add. I’ve messed this up before too, and it’s a easy fix—just taste as you go!
- Mistake: Using quick-cook or steel-cut oats for this recipe. Quick oats will turn to mush, and steel-cut oats require a much longer cooking time and more liquid. Stick with old-fashioned rolled oats for the texture described here.
Expert Tips
- Tip: Toast your oats first. For a nuttier, deeper flavor, toast the dry oats in the saucepan with the butter for a minute or two before adding the liquid. You’ll smell a wonderful, warm aroma—that’s when you know it’s working.
- Tip: Make it a “kitchen sink” meal. This recipe is a fantastic base for leftovers. Stir in some
Cheddar And Chive Oatmeal
Learn how to make savory Cheddar and Chive Oatmeal in just 10 minutes! This easy, protein-packed breakfast is creamy, cheesy perfection. Get the recipe now!
Ingredients
For the Ingredients
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1 cup old-fashioned rolled oats
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2 cups water or vegetable broth
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1/2 cup sharp cheddar cheese (freshly grated)
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2 tbsp fresh chives (finely chopped)
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1 tbsp unsalted butter
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1/4 tsp garlic powder
-
1/4 tsp onion powder
-
1/4 tsp smoked paprika (optional, for a little smokiness)
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Salt and black pepper (to taste)
Instructions
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Start by bringing your liquid to a simmer. Pour the water or broth into your saucepan and bring it to a gentle boil over medium-high heat. You’ll see little bubbles forming around the edges—that’s your cue.01
-
Stir in the oats. Once your liquid is simmering, add the rolled oats and give everything a good stir. Immediately reduce the heat to low. This prevents the oats from cooking too aggressively and sticking to the bottom.02
-
Let it simmer and thicken. Allow the oatmeal to cook for about 5–7 minutes, stirring occasionally. You’ll notice it start to thicken and become creamy. If it looks too thick too quickly, you can add a splash more liquid.03
-
Time for the flavor boost. Once the oats are tender and have absorbed most of the liquid, stir in the butter, garlic powder, onion powder, and smoked paprika (if using). The butter will make everything extra rich and glossy.04
-
Turn off the heat and add the cheese. Remove the pan from the heat and stir in the grated cheddar. The residual heat will melt the cheese perfectly into the oats, creating a wonderfully cohesive, cheesy sauce.05
-
Fold in the chives and season. Stir in most of the chopped chives, saving a little for garnish. Now taste it—this is crucial. Season with salt and plenty of black pepper until it tastes just right to you.06
-
Serve immediately. Divide the oatmeal between two bowls. Top with the reserved chives, an extra crack of black pepper, and any other toppings you love. It’s best enjoyed right away while it’s hot and creamy.07
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