This savory Garlic Herb Cream Oatmeal turns breakfast tradition upside down. Creamy steel-cut oats are simmered with garlic and herbs, then swirled with rich cream and Parmesan for pure comfort. It’s a hearty, sophisticated meal perfect for brunch or dinner.
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Why You’ll Love This Garlic Herb Cream Oatmeal
- Total flavor bomb: Sautéed garlic, fresh herbs, cream, and Parmesan create a deeply savory, addictive bowl.
- Incredibly versatile: Enjoy it solo, top with a fried egg, or serve as a unique side dish.
- Indulgent yet wholesome: Steel-cut oats provide lasting energy and fiber beneath the rich, creamy texture.
- One-pot wonder: Simple stovetop simmer means easy cleanup and a wonderfully aromatic kitchen.
Ingredients & Tools
- 1 tablespoon olive oil or unsalted butter
- 1 medium yellow onion, finely diced
- 4 large garlic cloves, minced
- 1 cup steel-cut oats
- 4 cups vegetable or chicken broth
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- To taste kosher salt and freshly cracked black pepper
- For garnish fresh chopped parsley or chives
Tools: A medium-sized heavy-bottomed saucepan or Dutch oven, a wooden spoon, and a microplane or fine grater for the cheese.
Notes: Use flavorful broth as the base; fresh herbs are ideal, but ½ tsp each dried thyme and rosemary work in a pinch.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 15 g |
| Fat: | 22 g |
| Carbs: | 42 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Why steel-cut oats? Their nutty flavor and chewy texture hold up beautifully in a savory application, unlike quick-cooking rolled oats which can turn mushy. They provide a much more substantial and interesting mouthfeel.
- Can I use water instead of broth? You technically can, but you’ll be sacrificing a huge amount of flavor. The broth is what transforms the oats from bland to brilliant, so I really don’t recommend skipping it.
- Don’t rush the onion and garlic. Taking the time to sauté them until they’re soft and fragrant is the first and most crucial step to building a deep, savory flavor base. If they’re undercooked, the final dish will taste raw and sharp.
- Grate your own Parmesan. The pre-grated stuff in a tub often contains anti-caking agents that can prevent it from melting smoothly into the oatmeal. A block of real Parmigiano-Reggiano or Grana Padano makes a world of difference.
How to Make Garlic Herb Cream Oatmeal
Step 1: Start by heating the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or the butter is foaming), add the finely diced onion. Cook, stirring occasionally, for about 5-7 minutes until the onion becomes soft and translucent. You’ll notice the sharp smell mellowing into a sweet, savory aroma. Now, add the minced garlic and cook for another minute, just until it becomes incredibly fragrant. Be careful not to let the garlic brown, as it can turn bitter.
Step 2: Add the steel-cut oats to the pan. Stir them constantly for about 1-2 minutes to toast them in the oil and onion mixture. This is a simple but magical step—toasting the oats gives them a wonderfully nutty flavor that forms the backbone of the dish. You’ll know they’re ready when you can smell a warm, toasted grain scent.
Step 3: Carefully pour in the broth. It will sizzle and steam dramatically, which is exactly what you want. Add the fresh thyme and rosemary at this stage. Give everything a good stir, scraping the bottom of the pan to lift any flavorful bits that may have stuck. Bring the mixture to a lively boil.
Step 4: Once boiling, immediately reduce the heat to low and cover the saucepan with a lid. Let the oatmeal simmer gently for 25-30 minutes. Resist the urge to stir too often—maybe just once halfway through—as this helps the oats release their starch and become creamy. You’ll notice the liquid will be mostly absorbed, and the oats will be tender but still have a pleasant chew.
Step 5: Uncover the pot and stir in the heavy cream and the grated Parmesan cheese. The heat from the oats will melt the cheese into a silky, cohesive sauce. Cook for another 2-3 minutes on low heat, stirring, until the oatmeal is luxuriously creamy. The trick is to not let it boil after adding the cream. Now, taste it! This is the moment to season generously with salt and a very healthy amount of black pepper.
Step 6: Remove the pot from the heat. Let the oatmeal sit for a couple of minutes—it will thicken up a bit more as it stands. Serve immediately in warm bowls, topped with an extra sprinkle of Parmesan, a crack of black pepper, and a bright, fresh shower of chopped parsley or chives.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 1 month.
- Reviving: Reheat gently on the stovetop or in the microwave with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A perfectly fried egg — The runny yolk creates a rich, silky sauce that mingles divinely with the creamy oats.
- Sautéed mushrooms — Their earthy, umami flavor adds another layer of savory depth and a wonderful meaty texture.
- Simple roasted asparagus or broccoli — The slight char and crisp-tender bite provide a lovely contrast to the soft, creamy oatmeal.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity cuts through the richness of the cream and cheese beautifully.
- A glass of sparkling water with a lemon wedge — The effervescence is wonderfully palate-cleansing between bites of this hearty dish.
- A light-bodied pale ale — The hoppy, slightly bitter notes are a fantastic counterpoint to the oatmeal’s herbal, creamy profile.
Something Sweet
- A simple fruit galette — The buttery, flaky pastry and sweet fruit filling offer a perfect, light finish after the savory main event.
- Dark chocolate-covered orange segments — The intense, bitter chocolate and bright citrus are a sophisticated and refreshing end to the meal.
- Lemon sorbet — Its sharp, clean flavor acts as a perfect “reset” for your palate, leaving you feeling refreshed.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. They simply don’t have the structural integrity for a savory dish like this and will turn into a gluey, unappealing mush instead of maintaining a distinct, chewy texture.
- Mistake: Adding the cream and cheese too early. If you add them before the oats are fully cooked, the dairy can break or become grainy. Stir them in right at the end for a smooth, velvety finish.
- Mistake: Underseasoning. Oats are a blank canvas that need a confident hand with salt and pepper. Be sure to taste and adjust the seasoning right at the end, after the Parmesan has been added, as the cheese itself is salty.
- Mistake: Boiling too vigorously after adding the oats. A hard, rolling boil can make the oats sticky and cause them to cook unevenly. A gentle, covered simmer is the key to perfect creaminess.
Expert Tips
- Tip: Make a double batch for easy leftovers. This oatmeal reheats surprisingly well. Store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop with a small splash of broth or water to loosen it up.
- Tip: Infuse your oil with garlic for an extra layer of flavor. Before you start, gently warm a few smashed garlic cloves in the oil you’ll be using, then remove them. This gives you a subtle, pervasive garlic essence in the background.
- Tip: Finish with a drizzle of high-quality olive oil. Just before serving, a little swirl of a fruity, robust extra-virgin olive oil on top adds a wonderful layer of flavor and richness that really makes the dish pop.
- Tip: Customize your herbs. While thyme and rosemary are classic, feel free to experiment. Tarragon would add a lovely anise note, or a big handful of fresh basil stirred in at the very end would be fantastic in the summer.
FAQs
Can I make this recipe dairy-free?
Absolutely! You can achieve a wonderfully creamy, dairy-free version. Simply substitute the heavy cream with full-fat canned coconut milk—it provides a similar richness and body. For the Parmesan, use a generous tablespoon of nutritional yeast for a cheesy, umami flavor, or top with your favorite vegan Parmesan alternative. The result is still incredibly satisfying and flavorful.
My oatmeal is too thick. How can I fix it?
No problem at all! Oatmeal continues to thicken as it sits and cools. If you find it’s too thick for your liking, simply stir in a little more warm broth or even hot water, a few tablespoons at a time, until it reaches your desired consistency. It’s an easy fix, so don’t worry.
Can I use rolled oats instead of steel-cut?
I really don’t recommend it for this specific recipe. Rolled oats have a completely different texture and cooking time; they become very soft and mushy, which works for sweet porridge but lacks the structural integrity needed for a savory dish. The chewy, distinct grains of steel-cut oats are a key part of the experience.
Is this a good make-ahead breakfast?
It’s a fantastic make-ahead meal! Let the cooked oatmeal cool completely, then store it in the fridge. When you’re ready to eat, reheat individual portions in the microwave or on the stovetop with a splash of liquid to bring back the creamy texture. It’s a lifesaver on busy mornings.
What other cheeses can I use?
Parmesan is classic, but feel free to get creative! A sharp white cheddar would be delicious, or for a more pungent kick, try a little crumbled blue cheese or Gorgonzola. Gruyère would also melt beautifully and add a lovely nutty sweetness. A little goes a long way with stronger cheeses.
Garlic Herb Cream Oatmeal
Make this savory Garlic Herb Cream Oatmeal for a gourmet breakfast or dinner. Creamy oats with garlic, herbs & Parmesan. Get the easy recipe now!
Ingredients
For the Ingredients & Tools
-
1 tablespoon olive oil or unsalted butter
-
1 medium yellow onion (finely diced)
-
4 large garlic cloves (minced)
-
1 cup steel-cut oats
-
4 cups vegetable or chicken broth
-
1 teaspoon fresh thyme leaves (chopped)
-
1 teaspoon fresh rosemary (finely chopped)
-
1/2 cup heavy cream or half-and-half
-
1/2 cup freshly grated Parmesan cheese (plus more for serving)
-
kosher salt and freshly cracked black pepper (to taste)
-
fresh chopped parsley or chives (for garnish)
Instructions
-
Start by heating the olive oil or butter in your saucepan over medium heat. Once it's shimmering (or the butter is foaming), add the finely diced onion. Cook, stirring occasionally, for about 5-7 minutes until the onion becomes soft and translucent. You’ll notice the sharp smell mellowing into a sweet, savory aroma. Now, add the minced garlic and cook for another minute, just until it becomes incredibly fragrant. Be careful not to let the garlic brown, as it can turn bitter.01
-
Add the steel-cut oats to the pan. Stir them constantly for about 1-2 minutes to toast them in the oil and onion mixture. This is a simple but magical step—toasting the oats gives them a wonderfully nutty flavor that forms the backbone of the dish. You’ll know they’re ready when you can smell a warm, toasted grain scent.02
-
Carefully pour in the broth. It will sizzle and steam dramatically, which is exactly what you want. Add the fresh thyme and rosemary at this stage. Give everything a good stir, scraping the bottom of the pan to lift any flavorful bits that may have stuck. Bring the mixture to a lively boil.03
-
Once boiling, immediately reduce the heat to low and cover the saucepan with a lid. Let the oatmeal simmer gently for 25-30 minutes. Resist the urge to stir too often—maybe just once halfway through—as this helps the oats release their starch and become creamy. You’ll notice the liquid will be mostly absorbed, and the oats will be tender but still have a pleasant chew.04
-
Uncover the pot and stir in the heavy cream and the grated Parmesan cheese. The heat from the oats will melt the cheese into a silky, cohesive sauce. Cook for another 2-3 minutes on low heat, stirring, until the oatmeal is luxuriously creamy. The trick is to not let it boil after adding the cream. Now, taste it! This is the moment to season generously with salt and a very healthy amount of black pepper.05
-
Remove the pot from the heat. Let the oatmeal sit for a couple of minutes—it will thicken up a bit more as it stands. Serve immediately in warm bowls, topped with an extra sprinkle of Parmesan, a crack of black pepper, and a bright, fresh shower of chopped parsley or chives.06
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