This Cheddar and Scallion Oatmeal transforms breakfast with a savory, cheesy twist. It’s creamy, comforting, and ready in 15 minutes. Perfect for any meal, this oatmeal recipe is a total game-changer.
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Why You’ll Love This Cheddar and Scallion Oatmeal
- Flavor game-changer: A savory spin with rich cheese and fresh scallions.
- Versatile & forgiving: Easily customize with eggs, bacon, or other cheeses.
- Quick & easy: Ready in under 15 minutes for a satisfying meal.
- Filling & comforting: Fiber and protein keep you full and cozy.
Ingredients & Tools
- 1 cup old-fashioned rolled oats (not instant)
- 2 cups water, or a 50/50 mix of water and whole milk for extra creaminess
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup freshly grated sharp cheddar cheese
- 1/4 cup thinly sliced scallions (about 3-4 scallions), plus more for garnish
- 1 tablespoon unsalted butter (optional, but highly recommended for richness)
Tools: A medium saucepan, a whisk or wooden spoon, and a box grater if your cheese isn’t pre-shredded.
Notes: Using old-fashioned oats is key for the best texture. Grating your own cheese ensures smooth melting.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 16 g |
| Fat: | 18 g |
| Carbs: | 38 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use instant or quick-cook oats. They turn to mush far too quickly and won’t give you the substantial, creamy-yet-toothy texture that makes this dish so satisfying.
- Grate your own cheese, please! Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose, which can make your oatmeal a little grainy and prevent it from melting into that smooth, velvety sauce we’re after.
- Reserve some scallions for garnish. It’s not just for looks—adding a fresh sprinkle of green onions at the end gives you a burst of bright, peppery flavor that cuts through the richness of the cheese beautifully.
- Season as you go. Adding the salt and pepper to the cooking liquid, rather than just at the end, ensures the seasoning is distributed evenly throughout the entire dish.
How to Make Cheddar and Scallion Oatmeal
Step 1: Combine the oats, water (or water-milk mixture), salt, and pepper in a medium saucepan. Give it a quick stir to incorporate the seasonings. Place the saucepan over medium-high heat and bring the mixture to a lively simmer. You’ll notice small bubbles forming all over the surface—that’s your cue to reduce the heat.
Step 2: Once simmering, immediately reduce the heat to low. This is crucial for preventing the oats from scorching on the bottom of the pot. Let the oatmeal cook gently for about 5-7 minutes, stirring occasionally with a wooden spoon. You’re looking for the oats to have absorbed most of the liquid and for the mixture to have thickened significantly. It should look creamy but not dry.
Step 3: When the oatmeal has reached your desired consistency (remember it will thicken a bit more off the heat), take the saucepan off the burner. This next part is important—remove it from the heat before adding the cheese. If the pot is too hot, the cheese can seize up or become oily.
Step 4: Now, stir in the freshly grated cheddar cheese and the optional tablespoon of butter. Stir vigorously until the cheese is completely melted and incorporated, creating a wonderfully smooth and glossy sauce that coats every oat. The aroma at this point is just incredible—savory, cheesy, and deeply comforting.
Step 5: Fold in most of your sliced scallions, saving a small handful for a fresh garnish on top. Give everything one final stir to distribute the green onions evenly throughout the cheesy oats. Taste it—this is your moment to adjust the seasoning. Does it need another pinch of salt or a crack of black pepper? Now’s the time.
Step 6: Divide the savory oatmeal between two bowls. Top with the reserved fresh scallions. For the ultimate experience, I highly recommend adding a softly fried egg with a runny yolk on top—it creates the most luxurious, saucy combination when you break into it.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze portions up to 1 month; thaw overnight before reheating.
- Reviving: Reheat gently with a splash of water or milk to restore creaminess.
Serving Suggestions
Complementary Dishes
- A perfectly fried egg — The runny yolk acts as a rich, silky sauce that mingles beautifully with the cheesy oats.
- Crispy pan-fried bacon or sausage — The salty, savory crunch provides a wonderful textural contrast to the creamy oatmeal.
- Sautéed garlicky mushrooms or spinach — Adds an earthy, umami depth that makes the whole meal feel even more substantial and gourmet.
Drinks
- A robust cup of black coffee — The bitterness of the coffee cuts through the richness of the cheese and cleanses the palate.
- A glass of tomato juice or a Bloody Mary — The bright, acidic, and spicy notes are a fantastic counterpoint to the creamy, savory bowl.
- A crisp, pale ale — If you’re having this for brunch or dinner, the beer’s carbonation and slight bitterness complement the dish wonderfully.
Something Sweet
- A simple fruit salad with citrus — The bright, fresh, and slightly sweet fruit provides a perfect, palate-cleansing finish to the meal.
- A warm, flaky croissant with jam — A little bite of buttery, sweet pastry after the savory main is a classic and delightful combination.
- A small square of dark chocolate — It might sound odd, but the intense, slightly bitter chocolate is a surprisingly elegant and simple way to end on a sweet note.
Top Mistakes to Avoid
- Mistake: Cooking the oats at too high a heat. This is the fastest way to end up with burnt, stuck-on oatmeal at the bottom of your pot and an unpleasant scorched flavor throughout. A gentle, low simmer is your friend.
- Mistake: Using pre-shredded bagged cheese. As mentioned, the anti-caking coatings prevent the cheese from melting into a smooth sauce. Your oatmeal will be grainy instead of luxuriously creamy. I’ve messed this up before too, and the texture difference is night and day.
- Mistake: Adding the cheese while the pot is still on the heat. Excessive heat can cause the fats and proteins in the cheese to separate, making your sauce greasy and broken. Always take the pot off the heat first.
- Mistake: Underseasoning. Oats need a good amount of salt to really shine in a savory application. Don’t be shy—taste and adjust at the end to make sure all the flavors pop.
Expert Tips
- Tip: Toast your oats first. For a deeper, nuttier flavor, spread the dry oats in your saucepan and toast them over medium heat for 2-3 minutes, stirring constantly, until they smell fragrant. Then add your liquid and proceed. It adds a whole new dimension of flavor.
Cheddar And Scallion Oatmeal
Learn how to make savory Cheddar and Scallion Oatmeal in just 15 minutes. This cheesy breakfast twist is creamy, comforting & easy to customize. Get the recipe now!
Ingredients
For the Ingredients
-
1 cup old-fashioned rolled oats
-
2 cups water (or a 50/50 mix of water and whole milk for extra creaminess)
-
1/2 teaspoon fine sea salt
-
1/4 teaspoon freshly ground black pepper
-
1 cup freshly grated sharp cheddar cheese
-
1/4 cup thinly sliced scallions (plus more for garnish)
-
1 tablespoon unsalted butter
Instructions
-
Combine the oats, water (or water-milk mixture), salt, and pepper in a medium saucepan. Give it a quick stir to incorporate the seasonings. Place the saucepan over medium-high heat and bring the mixture to a lively simmer. You’ll notice small bubbles forming all over the surface—that’s your cue to reduce the heat.01
-
Once simmering, immediately reduce the heat to low. This is crucial for preventing the oats from scorching on the bottom of the pot. Let the oatmeal cook gently for about 5-7 minutes, stirring occasionally with a wooden spoon. You’re looking for the oats to have absorbed most of the liquid and for the mixture to have thickened significantly. It should look creamy but not dry.02
-
When the oatmeal has reached your desired consistency (remember it will thicken a bit more off the heat), take the saucepan off the burner. This next part is important—remove it from the heat before adding the cheese. If the pot is too hot, the cheese can seize up or become oily.03
-
Now, stir in the freshly grated cheddar cheese and the optional tablespoon of butter. Stir vigorously until the cheese is completely melted and incorporated, creating a wonderfully smooth and glossy sauce that coats every oat. The aroma at this point is just incredible—savory, cheesy, and deeply comforting.04
-
Fold in most of your sliced scallions, saving a small handful for a fresh garnish on top. Give everything one final stir to distribute the green onions evenly throughout the cheesy oats. Taste it—this is your moment to adjust the seasoning. Does it need another pinch of salt or a crack of black pepper? Now’s the time.05
-
Divide the savory oatmeal between two bowls. Top with the reserved fresh scallions. For the ultimate experience, I highly recommend adding a softly fried egg with a runny yolk on top—it creates the most luxurious, saucy combination when you break into it.06
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