This savory garlic herb oatmeal is a cozy, elegant meal that works for any time of day. It’s creamy, deeply flavorful, and ready in minutes—a true Garlic Herb Oatmeal game-changer.
Love Garlic Herb 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 Garlic Herb Oatmeal
Versatile meal: Enjoy for breakfast, lunch, or dinner.
Creamy texture: Feels luxuriously risotto-like and comforting.
Quick to make: Ready in under 20 minutes from start to finish.
Flavor game-changer: Expands your idea of what oatmeal can be.
Ingredients & Tools
- 1 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 cup old-fashioned rolled oats (not instant)
- 2 ½ cups vegetable or chicken broth
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
- Pinch of red pepper flakes (optional)
- To taste salt
- For serving a soft-boiled or fried egg, extra herbs, more cheese
Tools: A medium saucepan, a wooden spoon or spatula, and a measuring cup.
Notes: Use good-quality broth for the best flavor. Fresh herbs are ideal, but you can substitute about one-third the amount if using dried. Parmesan adds umami depth, but another hard, aged cheese works too.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 12 g |
| Fat: | 10 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 1 month. Thaw in fridge before reheating.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a crisp, refreshing contrast to the warm, creamy oatmeal.
- Sautéed mushrooms — A mix of earthy mushrooms like cremini or shiitake, cooked until golden brown with a little thyme, adds a wonderful meaty texture and umami depth.
- Roasted cherry tomatoes — Their sweet, burst-in-your-mouth quality and slight acidity cut through the richness of the oatmeal beautifully, adding little pops of flavor.
Drinks
- A crisp, dry white wine — A Sauvignon Blanc or Pinot Grigio with its bright acidity cleanses the palate and complements the herbal notes without overpowering the dish.
- Sparkling water with lemon — The effervescence is wonderfully refreshing, and the citrus note echoes the brightness of the fresh herbs in the oatmeal itself.
- Earl Grey tea — The bergamot in the tea offers a floral, citrusy note that pairs surprisingly well with the savory, garlicky flavors, especially for a brunch setting.
Something Sweet
- Dark chocolate and orange segments — A few squares of high-quality dark chocolate and some fresh orange segments provide a bittersweet, sophisticated finish that doesn’t feel too heavy.
- Lemon sorbet — Its sharp, clean, and icy-cold texture is the perfect palate-cleanser after the savory, creamy oatmeal, leaving you feeling refreshed.
- Almond biscotti — The crunchy, nutty cookies are ideal for dipping and offer a gentle sweetness that rounds out the meal perfectly without being overly decadent.
Before You Start: Tips & Ingredient Notes
- Why use broth instead of water? Broth is the secret weapon for building a deeply savory foundation. Water would leave the oats tasting very bland, while broth infuses every single bite with flavor from the very beginning.
- Can I use quick oats? You can, but the texture will be much softer and less distinct. Old-fashioned rolled oats hold their shape better and give you that perfect, creamy-yet-hearty consistency we’re after. The cook time will also be shorter with quick oats, so keep a close eye on them.
- What if I don’t have all the fresh herbs? Don’t let that stop you! The recipe is very forgiving. Parsley is the most important for that fresh, bright finish, but you could use just one or two of the herbs listed and it will still be delicious. A little dried oregano or basil can work in a pinch too.
- Is the cheese absolutely necessary? For the best flavor and creaminess, I highly recommend it. The Parmesan melts right in and creates a lovely, cohesive sauce. If you need to make it dairy-free, a tablespoon of nutritional yeast can provide a somewhat similar cheesy, savory note.
How to Make Garlic Herb Oatmeal
Step 1: Start by warming your olive oil or butter in a medium saucepan over medium heat. Once it’s shimmering (or melted and foamy if using butter), add the minced garlic. You’ll want to sauté this for just about 60 seconds—until it’s incredibly fragrant but not browned at all. Browning the garlic can introduce a bitter note, so the goal is just to wake up its flavors and mellow its sharpness.
Step 2: Add the cup of old-fashioned rolled oats to the pan. Stir them constantly for 1-2 minutes to toast them lightly in the garlicky oil. You’ll notice a lovely, nutty aroma starting to emerge—this is a great sign! Toasting the oats before adding liquid is a simple trick that adds a whole extra layer of flavor and helps prevent them from becoming mushy later on.
Step 3: Carefully pour in the 2 ½ cups of broth. It will sizzle and steam dramatically at first, which is perfectly normal. Add the black pepper and the optional pinch of red pepper flakes now. Give everything one good stir, then bring the mixture to a lively simmer. Once it’s bubbling, immediately reduce the heat to low to maintain a gentle, lazy simmer.
Step 4: Let the oatmeal cook for about 8-10 minutes on low heat, stirring occasionally. There’s no need to stir constantly like a risotto, but a stir every few minutes will prevent sticking and encourage even creaminess. You’ll see the oats absorb the broth and the whole mixture will thicken significantly. It’s done when the oats are tender and the consistency is thick and creamy, but still a little loose—it will continue to thicken as it sits.
Step 5: Remove the saucepan from the heat. Now, stir in the grated Parmesan cheese until it’s fully melted and incorporated. This will make the oatmeal even creamier and add a wonderful savory saltiness. Finally, fold in all of your chopped fresh herbs—the parsley, chives, and thyme. Taste the oatmeal and adjust the seasoning with salt if needed (this will depend on how salty your broth and cheese were).
Step 6: Serve your garlic herb oatmeal immediately while it’s hot and creamy. I love to divide it between two bowls and top each with a perfectly runny soft-boiled or fried egg. The rich, golden yolk mixing into the savory oats is pure magic. Finish with another sprinkle of fresh herbs and maybe an extra dusting of cheese for a beautiful, restaurant-worthy presentation.
Top Mistakes to Avoid
- Mistake: Using instant or quick-cook oats without adjusting the liquid. These oats are cut smaller and pre-steamed, so they absorb liquid much faster and can turn into gluey paste if you’re not careful. If you must use them,
Garlic Herb Oatmeal
Learn how to make savory Garlic Herb Oatmeal in under 20 minutes. This creamy, elegant dish is perfect for any meal. Get the easy recipe and enjoy now!
Ingredients
For the Ingredients
-
1 tbsp olive oil or butter
-
3 cloves garlic (minced)
-
1 cup old-fashioned rolled oats (not instant)
-
2 ½ cups vegetable or chicken broth
-
¼ cup grated Parmesan cheese
-
2 tbsp chopped fresh parsley
-
1 tbsp chopped fresh chives
-
1 tsp fresh thyme leaves
-
¼ tsp black pepper
-
pinch red pepper flakes (optional)
-
salt (to taste)
-
soft-boiled or fried egg, extra herbs, more cheese (for serving)
Instructions
-
Start by warming your olive oil or butter in a medium saucepan over medium heat. Once it’s shimmering (or melted and foamy if using butter), add the minced garlic. You’ll want to sauté this for just about 60 seconds—until it’s incredibly fragrant but not browned at all. Browning the garlic can introduce a bitter note, so the goal is just to wake up its flavors and mellow its sharpness.01
-
Add the cup of old-fashioned rolled oats to the pan. Stir them constantly for 1-2 minutes to toast them lightly in the garlicky oil. You’ll notice a lovely, nutty aroma starting to emerge—this is a great sign! Toasting the oats before adding liquid is a simple trick that adds a whole extra layer of flavor and helps prevent them from becoming mushy later on.02
-
Carefully pour in the 2 ½ cups of broth. It will sizzle and steam dramatically at first, which is perfectly normal. Add the black pepper and the optional pinch of red pepper flakes now. Give everything one good stir, then bring the mixture to a lively simmer. Once it’s bubbling, immediately reduce the heat to low to maintain a gentle, lazy simmer.03
-
Let the oatmeal cook for about 8-10 minutes on low heat, stirring occasionally. There’s no need to stir constantly like a risotto, but a stir every few minutes will prevent sticking and encourage even creaminess. You’ll see the oats absorb the broth and the whole mixture will thicken significantly. It’s done when the oats are tender and the consistency is thick and creamy, but still a little loose—it will continue to thicken as it sits.04
-
Remove the saucepan from the heat. Now, stir in the grated Parmesan cheese until it’s fully melted and incorporated. This will make the oatmeal even creamier and add a wonderful savory saltiness. Finally, fold in all of your chopped fresh herbs—the parsley, chives, and thyme. Taste the oatmeal and adjust the seasoning with salt if needed (this will depend on how salty your broth and cheese were).05
-
Serve your garlic herb oatmeal immediately while it’s hot and creamy. I love to divide it between two bowls and top each with a perfectly runny soft-boiled or fried egg. The rich, golden yolk mixing into the savory oats is pure magic. Finish with another sprinkle of fresh herbs and maybe an extra dusting of cheese for a beautiful, restaurant-worthy presentation.06
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