This Cheddar and Jalapeno Pepper Oatmeal is a savory twist on breakfast that’s creamy, cheesy, and gently spicy. It transforms humble oats into a comforting meal in under 20 minutes. Perfect for using up leftover cheddar and jalapeños, this Cheddar and Jalapeno Pepper Oatmeal is a one-pot wonder you’ll crave.
Love Cheddar and Jalapeno Pepper Oatmeal? So do we! If you're into Savory Oatmeal or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Cheddar and Jalapeno Pepper Oatmeal
- Flavor explosion: Sharp cheddar and fresh jalapeño create a savory, exciting bowl.
- Versatile & forgiving: Easily customize spice, cheese, or add-ins like bacon or eggs.
- Quick & satisfying: Ready in under 20 minutes for a warm, hearty meal anytime.
- Oatmeal game-changer: A savory revelation if you find sweet oatmeal monotonous.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups water or vegetable broth
- 1 cup freshly grated sharp cheddar cheese
- 2 medium jalapeño peppers
- 1/4 cup milk (any kind) or cream
- 1 tbsp unsalted butter
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- To taste salt and black pepper
- For garnish fresh cilantro or sliced green onions
Tools: A medium saucepan, a box grater, a sharp knife, and a wooden spoon.
Notes: Use freshly grated sharp cheddar for best melting; pre-shredded can be gummy. Control jalapeño heat by removing seeds/membranes for mild flavor or leaving in for more kick.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 16 g |
| Fat: | 19 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Grate your own cheese. I know, it’s an extra step, but it makes a world of difference. Pre-shredded cheese is coated to prevent clumping, which can prevent it from melting into that beautifully smooth, creamy texture we’re after.
- How spicy do you like it? The heat in jalapeños is concentrated in the seeds and white membranes (the pith). For a very mild, flavorful warmth, remove all of it. For a noticeable kick, leave some in. You can always taste and adjust!
- Broth vs. Water. Using vegetable broth instead of water will give your oatmeal a deeper, more complex savory base. It’s a simple swap that adds a lovely layer of flavor, but water works perfectly fine if that’s what you have.
- Don’t use instant or quick oats. Old-fashioned rolled oats provide the best texture for this recipe—they hold their shape and offer a pleasant chew. Quick oats can turn to mush, and steel-cut will take far too long to cook.
How to Make Cheddar and Jalapeno Pepper Oatmeal
Step 1: First, let’s prep our star players. Take your jalapeños, slice them in half lengthwise, and use a small spoon to scrape out the seeds and white pith if you want a milder heat. Then, finely dice them. Remember to wash your hands thoroughly after handling hot peppers! Next, grate your cheddar cheese—you’ll want about a heaping cupful. The aroma of sharp cheddar already has me excited.
Step 2: Now, grab your medium saucepan and melt the tablespoon of butter over medium heat. Once it’s foaming slightly, toss in your diced jalapeños. You’ll want to sauté them for about 2-3 minutes until they become fragrant and just start to soften. This step is crucial—it tames their raw bite and brings out a sweeter, more complex pepper flavor.
Step 3: It’s time for the oats! Pour your cup of old-fashioned rolled oats into the saucepan with the jalapeños. Stir them around for a minute or so, toasting them lightly in the butter. You’ll notice a lovely, nutty aroma starting to emerge. This quick toast adds a deeper dimension to the final dish, making the oats taste richer and more robust.
Step 4: Carefully pour in your two cups of water or broth. It will sizzle and steam—that’s a good sign! Add in the garlic powder, onion powder, smoked paprika, and a good pinch of salt and black pepper. Give everything a good stir to combine, then bring the mixture to a gentle boil.
Step 5: Once it’s boiling, reduce the heat to low and let it simmer, stirring occasionally. The oats will start to absorb the liquid and thicken up. This should take about 5-7 minutes. You’re looking for a thick, creamy consistency, but the oats should still have a pleasant texture and not be mushy.
Step 6: Now for the magic! Turn off the heat. Stir in the quarter cup of milk or cream—this adds an extra layer of creaminess and richness. Then, start adding your grated cheddar cheese a handful at a time, stirring continuously. The residual heat will melt the cheese into a velvety, glorious sauce that coats every oat. The transformation is honestly so satisfying to watch.
Step 7: Give your oatmeal a final taste. This is your moment to be the boss. Does it need more salt? A crack of black pepper? Maybe another pinch of smoked paprika for a smoky note? Adjust the seasoning until it’s perfect for you. The oatmeal should be creamy, cheesy, with a gentle heat and a beautiful golden-orange hue from the cheese and paprika.
Step 8: Serve immediately while it’s hot and wonderfully gooey. Divide the oatmeal between two bowls and top with your chosen garnishes. A sprinkle of fresh, chopped cilantro adds a bright, herbal note that cuts through the richness, while sliced green onions provide a mild, oniony crunch. Dive in and enjoy the cozy, savory bliss.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 2 days.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat with a splash of milk or broth, stirring to restore creaminess.
Serving Suggestions
Complementary Dishes
- A perfectly fried or poached egg — The runny yolk creates the most luxurious, natural sauce that mingles beautifully with the cheesy oats.
- A few slices of crispy, pan-fried bacon or ham — The salty, smoky crunch provides a wonderful textural contrast and makes the meal even more substantial.
- A simple side of sliced avocado — Its cool, creamy fat is a fantastic palate soother against the spice of the jalapeños.
Drinks
- A bold, rich cup of black coffee — The bitterness of the coffee stands up beautifully to the sharp cheese and creates a truly satisfying savory breakfast experience.
- A crisp, cold glass of tomato juice — The acidity and savory notes of tomato juice are a classic, refreshing partner for spicy, cheesy flavors.
- A light, citrusy pale ale — If it’s lunch or dinner, the hoppy, grapefruit-like notes in the beer will cleanse your palate between bites.
Something Sweet
- A warm, cinnamon-dusted apple muffin — The sweet, spiced finish is the perfect way to round out a meal that started on a savory note.
- A few juicy segments of orange or grapefruit — The bright, citrusy burst cleanses the palate and provides a refreshing, healthy end to your meal.
- A small square of dark
Cheddar And Jalapeno Pepper Oatmeal
Try this savory Cheddar and Jalapeno Pepper Oatmeal recipe for a creamy, spicy breakfast twist. Ready in 15 minutes! Get the easy recipe here.
Ingredients
For the Ingredients
-
1 cup old-fashioned rolled oats
-
2 cups water or vegetable broth
-
1 cup freshly grated sharp cheddar cheese
-
2 medium jalapeño peppers
-
1/4 cup milk or cream (any kind)
-
1 tbsp unsalted butter
-
1/2 tsp garlic powder
-
1/4 tsp onion powder
-
1/4 tsp smoked paprika
-
salt and black pepper (to taste)
-
fresh cilantro or sliced green onions (for garnish)
Instructions
-
First, let's prep our star players. Take your jalapeños, slice them in half lengthwise, and use a small spoon to scrape out the seeds and white pith if you want a milder heat. Then, finely dice them. Remember to wash your hands thoroughly after handling hot peppers! Next, grate your cheddar cheese—you’ll want about a heaping cupful. The aroma of sharp cheddar already has me excited.01
-
Now, grab your medium saucepan and melt the tablespoon of butter over medium heat. Once it’s foaming slightly, toss in your diced jalapeños. You’ll want to sauté them for about 2-3 minutes until they become fragrant and just start to soften. This step is crucial—it tames their raw bite and brings out a sweeter, more complex pepper flavor.02
-
It’s time for the oats! Pour your cup of old-fashioned rolled oats into the saucepan with the jalapeños. Stir them around for a minute or so, toasting them lightly in the butter. You’ll notice a lovely, nutty aroma starting to emerge. This quick toast adds a deeper dimension to the final dish, making the oats taste richer and more robust.03
-
Carefully pour in your two cups of water or broth. It will sizzle and steam—that’s a good sign! Add in the garlic powder, onion powder, smoked paprika, and a good pinch of salt and black pepper. Give everything a good stir to combine, then bring the mixture to a gentle boil.04
-
Once it’s boiling, reduce the heat to low and let it simmer, stirring occasionally. The oats will start to absorb the liquid and thicken up. This should take about 5-7 minutes. You’re looking for a thick, creamy consistency, but the oats should still have a pleasant texture and not be mushy.05
-
Now for the magic! Turn off the heat. Stir in the quarter cup of milk or cream—this adds an extra layer of creaminess and richness. Then, start adding your grated cheddar cheese a handful at a time, stirring continuously. The residual heat will melt the cheese into a velvety, glorious sauce that coats every oat. The transformation is honestly so satisfying to watch.06
-
Give your oatmeal a final taste. This is your moment to be the boss. Does it need more salt? A crack of black pepper? Maybe another pinch of smoked paprika for a smoky note? Adjust the seasoning until it’s perfect for you. The oatmeal should be creamy, cheesy, with a gentle heat and a beautiful golden-orange hue from the cheese and paprika.07
-
Serve immediately while it’s hot and wonderfully gooey. Divide the oatmeal between two bowls and top with your chosen garnishes. A sprinkle of fresh, chopped cilantro adds a bright, herbal note that cuts through the richness, while sliced green onions provide a mild, oniony crunch. Dive in and enjoy the cozy, savory bliss.08
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