This Garlic Parmesan Butter Oatmeal transforms breakfast into a savory, elegant meal. Creamy oats are infused with rich garlic, butter, and parmesan for a risotto-like experience in just 15 minutes. Perfect for a quick, satisfying garlic parmesan butter oatmeal any time of day.
Love Garlic Parmesan Butter Oatmeal? So do we! If you're into Savory Oatmeal or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Garlic Parmesan Butter Oatmeal
- Game-changer: Turns oatmeal into a savory, sophisticated meal.
- Rich flavor: Nutty butter, sharp parmesan, and aromatic garlic meld perfectly.
- Quick & easy: Ready in under 15 minutes with minimal cleanup.
- Versatile base: Easy to customize with your favorite savory toppings.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups chicken or vegetable broth
- 3 tablespoons unsalted butter
- 3-4 cloves garlic, minced
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons heavy cream or whole milk
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt (to taste)
- 1 tablespoon fresh parsley, chopped
Tools: A medium saucepan, a microplane or fine grater for the garlic and parmesan, and a wooden spoon.
Notes: Use rich broth and freshly grated parmesan for the best flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 16 g |
| Fat: | 24 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
- Why old-fashioned rolled oats? They provide the perfect texture—creamy but with a pleasant, slight chew. Quick oats can turn to mush, and steel-cut will take far too long. Stick with rolled oats for the ideal consistency.
- Is pre-grated parmesan okay? Honestly, I highly recommend grating your own. Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the oatmeal, resulting in a slightly grainy texture. A block of Parmigiano-Reggiano or a good Grana Padano is worth the extra minute of effort.
- Can I use water instead of broth? You could, but you’d be missing out on a huge layer of savory depth. The broth is what gives this dish its soulful, umami backbone. If you must use water, be prepared to add more salt and maybe a pinch of MSG or mushroom powder for that missing savoriness.
- What’s the deal with the heavy cream? It’s the final touch for ultimate luxury, creating a velvety, rich sauce that coats the oats. You can substitute with whole milk for a slightly lighter version, but the cream really takes it over the top.
How to Make Garlic Parmesan Butter Oatmeal
Step 1: Start by preparing your ingredients. Mince your garlic cloves finely—you want them to almost melt into the butter. Grate your parmesan cheese and chop the fresh parsley. Having everything ready to go makes the cooking process incredibly fast and smooth.
Step 2: In a medium saucepan, melt the butter over medium heat. Once it’s foaming slightly, add the minced garlic. The trick here is to cook the garlic just until it becomes fragrant—about 30 to 60 seconds. You’ll notice the aroma filling your kitchen. Be careful not to let it brown, as burnt garlic will introduce a bitter flavor that we definitely want to avoid.
Step 3: Immediately pour in the broth and bring the mixture to a gentle boil. This step infuses the entire liquid base with the flavor of garlic and butter. You’re essentially creating a deeply flavored cooking liquid that the oats will absorb, ensuring every single bite is packed with taste.
Step 4: Once the broth is boiling, stir in the old-fashioned rolled oats and reduce the heat to a low simmer. Let the oats cook for about 5-7 minutes, stirring occasionally. You’ll notice the mixture will start to thicken significantly as the oats release their starch. The goal is a creamy, porridge-like consistency.
Step 5: When the oatmeal has thickened to your liking, turn off the heat. Now, stir in the freshly grated parmesan cheese and the black pepper. The residual heat is perfect for melting the cheese smoothly into the oats. Watch as it transforms into a glossy, cohesive mixture.
Step 6: Finally, stir in the heavy cream or milk. This adds a final layer of richness and helps to loosen the oatmeal to a perfect, spoonable consistency. Give it a taste and season with salt as needed—remember, the parmesan and broth are already salty, so you may not need much. Finish by folding in most of the chopped parsley, saving a little for a fresh, colorful garnish on top.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat with a splash of broth or milk, stirring 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 and a drizzle of olive oil provides a crisp, refreshing contrast to the rich, creamy oatmeal.
- Roasted cherry tomatoes — Their sweet, burst-in-your-mouth juiciness and slight acidity cut through the richness of the butter and cheese beautifully, adding a pop of color and flavor.
- Sautéed mushrooms — Earthy, savory mushrooms like cremini or shiitake add another layer of umami and a wonderful meaty texture that complements the creaminess of the oats perfectly.
Drinks
- A crisp, dry white wine — A glass of Sauvignon Blanc or Pinot Grigio with its bright acidity cleanses the palate between bites of the rich, cheesy oatmeal, making each spoonful taste like the first.
- A light lager or pilsner — The effervescence and crisp finish of a cold beer work wonders against the creamy density of the dish, creating a really satisfying balance.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus notes are fantastic for resetting your taste buds and keeping the meal feeling light and enjoyable.
Something Sweet
- Dark chocolate espresso beans — Just a few of these after your meal offer a hit of bitter chocolate and coffee that stands up boldly to the lingering savory notes, providing a clean and sophisticated finish.
- A simple lemon sorbet — Its bright, sharp, and icy-cold character is the ultimate palate cleanser, whisking away any residual richness and leaving you feeling refreshed.
- Almond biscotti — The nutty, crunchy, and not-too-sweet profile of a good biscotti is the perfect companion for a final bite, especially with a cup of coffee.
Top Mistakes to Avoid
- Mistake: Burning the garlic. This is the most common pitfall. Garlic burns in a flash and turns bitter, which can ruin the entire delicate balance of the dish. Keep the heat at medium and cook it just until fragrant—you should smell it, but it shouldn’t take on any significant color.
- Mistake: Using instant or quick oats. These varieties are cut thinner and will disintegrate into a gluey, unappealing mush when cooked this way. The structure of old-fashioned rolled oats is essential for achieving a creamy yet distinct texture.
- Mistake: Adding the cheese while the heat is still on. If the pot is too hot when you stir in the parmesan, the fats and proteins can separate, making your oatmeal gre
Garlic Parmesan Butter Oatmeal
Learn how to make savory Garlic Parmesan Butter Oatmeal in just 15 minutes. This creamy, elegant dish is perfect for breakfast or dinner. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
1 cup old-fashioned rolled oats
-
2 cups chicken or vegetable broth
-
3 tablespoons unsalted butter
-
3-4 cloves garlic (minced)
-
1/2 cup freshly grated parmesan cheese
-
2 tablespoons heavy cream or whole milk
-
1/4 teaspoon black pepper
-
1/8 teaspoon salt (to taste)
-
1 tablespoon fresh parsley (chopped)
Instructions
-
Start by preparing your ingredients. Mince your garlic cloves finely—you want them to almost melt into the butter. Grate your parmesan cheese and chop the fresh parsley. Having everything ready to go makes the cooking process incredibly fast and smooth.01
-
In a medium saucepan, melt the butter over medium heat. Once it’s foaming slightly, add the minced garlic. The trick here is to cook the garlic just until it becomes fragrant—about 30 to 60 seconds. You’ll notice the aroma filling your kitchen. Be careful not to let it brown, as burnt garlic will introduce a bitter flavor that we definitely want to avoid.02
-
Immediately pour in the broth and bring the mixture to a gentle boil. This step infuses the entire liquid base with the flavor of garlic and butter. You’re essentially creating a deeply flavored cooking liquid that the oats will absorb, ensuring every single bite is packed with taste.03
-
Once the broth is boiling, stir in the old-fashioned rolled oats and reduce the heat to a low simmer. Let the oats cook for about 5-7 minutes, stirring occasionally. You’ll notice the mixture will start to thicken significantly as the oats release their starch. The goal is a creamy, porridge-like consistency.04
-
When the oatmeal has thickened to your liking, turn off the heat. Now, stir in the freshly grated parmesan cheese and the black pepper. The residual heat is perfect for melting the cheese smoothly into the oats. Watch as it transforms into a glossy, cohesive mixture.05
-
Finally, stir in the heavy cream or milk. This adds a final layer of richness and helps to loosen the oatmeal to a perfect, spoonable consistency. Give it a taste and season with salt as needed—remember, the parmesan and broth are already salty, so you may not need much. Finish by folding in most of the chopped parsley, saving a little for a fresh, colorful garnish on top.06
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