This savory Herb and Garlic Butter Oatmeal is the cozy, comforting bowl you didn’t know you needed. It’s creamy, deeply flavorful, and ready in under 15 minutes. Trust me, once you go savory with your oatmeal, it’s hard to go back.
If you're looking for the perfect Herb and Garlic Butter Oatmeal, you're in the right place. Whether you love Savory Oatmeal or want to explore our Dessert Recipes collection, we've got you covered.
Why You’ll Love This Herb and Garlic Butter Oatmeal
- Flavor revelation: Savory garlic, herbs, and butter completely change how you see oatmeal.
- Incredibly versatile: A blank canvas for toppings like eggs, bacon, or sautéed veggies.
- Ready in 15 minutes: A quick, satisfying meal for busy mornings.
- Filling & nourishing: Provides steady energy without a sugar crash.
Ingredients & Tools
- 1 cup old-fashioned rolled oats (not instant)
- 2 cups vegetable or chicken broth (or water)
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, finely minced
- 2 tablespoons mixed fresh herbs (like parsley, chives, and thyme), finely chopped
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 pinch red pepper flakes (optional, for a little heat)
Tools: A medium saucepan, a wooden spoon or spatula, and a sharp knife for mincing.
Notes: The quality of your broth really makes a difference here. Fresh herbs bring a brightness that dried herbs just can’t match.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 10 g |
| Fat: | 16 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 use broth instead of water? Broth adds a deep, savory foundation that water simply can’t provide. It infuses the oats with flavor from the very beginning, making every bite taste rich and well-seasoned. If you’re using a salted broth, just remember to adjust your final seasoning at the end.
- 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 lovely, creamy-yet-chewy texture that makes this dish so satisfying. The cooking time for quick oats will also be shorter, so keep a close eye on them.
- What’s the deal with the divided butter? We use some of the butter at the beginning to sauté the garlic, which unlocks its aroma, and then we swirl in the rest at the end. This double-butter method ensures you get both the cooked, nutty flavor and the fresh, rich finish that makes the oatmeal taste luxurious.
- Is there a substitute for Parmesan? Absolutely! Any hard, salty cheese like Pecorino Romano or even a sharp white cheddar would work beautifully. The cheese adds a salty, umami punch and helps to thicken the oatmeal to a lovely, creamy consistency.
How to Make Herb and Garlic Butter Oatmeal
Step 1: Start by melting one tablespoon of the butter in your medium saucepan over medium heat. Once it’s foaming slightly, add the finely minced garlic. You’ll want to sauté this for just about 60 seconds—until it’s incredibly fragrant but not browned. Browning the garlic can make it taste bitter, so keep the heat moderate and stir constantly. The kitchen should smell amazing already.
Step 2: Now, pour in your broth (or water) and add a good pinch of salt. Bring the liquid to a lively simmer. You’ll see little bubbles breaking the surface all over. This is the perfect time to stir in the old-fashioned rolled oats. The trick is to add them to the simmering liquid, not before, to ensure they cook evenly and absorb the flavor properly.
Step 3: Reduce the heat to low and let the oatmeal simmer gently. You’ll need to stir it occasionally to prevent sticking, but not too vigorously—just a slow, folding motion. Let it cook for about 5 to 7 minutes. You’re looking for the oats to be tender and for the mixture to have thickened significantly. It should look creamy and coat the back of your spoon nicely.
Step 4: Once the oatmeal has reached your desired consistency (remember, it will thicken a bit more as it sits), take the saucepan off the heat. Now, stir in the remaining two tablespoons of butter, the grated Parmesan cheese, most of your chopped fresh herbs (save a little for garnish!), the black pepper, and the optional red pepper flakes. The residual heat will melt the butter and cheese, creating a silky, cohesive sauce.
Step 5: Give everything a final, thorough stir. This is also the time to do a taste test. Does it need more salt? A bit more pepper? Adjust the seasoning to your liking. The oatmeal should be savory, herby, and rich. The texture should be creamy and luxurious, not gloppy or dry. If it seems too thick, you can always stir in a splash of warm broth or water to loosen it up.
Step 6: Immediately divide the savory oatmeal between two bowls. Garnish with the reserved fresh herbs for a pop of color and freshness. For the ultimate experience, I highly recommend topping it with a softly fried egg—the runny yolk mixing into the oats is pure magic. Serve it right away while it’s hot and comforting.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw overnight in fridge before reheating.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A softly fried or poached egg — The runny yolk creates a rich, silky sauce that blends perfectly with the creamy oats.
- Sautéed mushrooms and spinach — They add an earthy, savory depth and a lovely textural contrast to the soft oatmeal.
- Crumbled, crispy bacon or pancetta — For a salty, crunchy topping that provides a wonderful contrast to the creamy base.
Drinks
- A rich, black coffee — Its bitterness cuts through the richness of the butter and cheese, creating a perfect palate cleanser.
- A glass of tomato juice — The bright, acidic notes are a refreshing counterpoint to the hearty, savory flavors in the bowl.
- Earl Grey tea with a slice of lemon — The bergamot and citrus notes provide a light, aromatic balance to the meal.
Something Sweet
- A small bowl of fresh berries — Their natural sweetness and slight acidity are a perfect, light finish after a savory meal.
- A square of dark chocolate — A little piece to let melt on your tongue provides a simple, elegant, and not-too-heavy sweet ending.
- A drizzle of honey over Greek yogurt — It’s creamy, tangy, and just sweet enough to satisfy that post-meal craving without being overwhelming.
Top Mistakes to Avoid
- Mistake: Burning the garlic. Garlic goes from fragrant and golden to acrid and bitter in seconds. Always use medium heat and keep it moving in the pan. If it burns, it’s best to start over, as that bitter flavor will permeate the entire dish.
- Mistake: Using instant oatmeal packets. These are often pre-sweetened and contain additives that will clash horribly with the savory ingredients. They also turn to mush almost instantly. Stick to plain, old-fashioned rolled oats for the best texture and flavor control.
- Mistake: Walking away while it simmers. Oatmeal has a tendency to bubble up and over the pot if the heat is too high, creating a stovetop mess. It can also stick to the bottom and scorch. A gentle simmer and occasional stirring are your best friends here.
- Mistake: Skipping the final butter and cheese. Adding that last bit of cold butter and the Parmesan off the heat is what makes the sauce emulsify and become silky. If you add it while the pot is still on the heat, the fat can separate, and the cheese can become stringy instead of creamy.
Expert Tips
- Tip: Toast your oats for a nuttier flavor. Before adding the liquid, you can toast the dry oats in the melted butter for 2-3 minutes until they smell warm and nutty. This adds a wonderful depth of flavor that makes the dish even more complex and satisfying.
- Tip: Make a big batch for meal prep. This oatmeal reheats beautifully. Just store it in an airtight container in the fridge for up to 3 days. When ready to eat, loosen it up with a splash of broth or water while reheating it gently on the stovetop or in the microwave.
- Tip: Infuse your butter with herbs first. For an even more intense herb flavor, you can gently melt the butter with the herbs beforehand, let it steep for 10 minutes, then strain it. Use this herb-infused butter in the recipe for an extra layer of aroma.
- Tip: Get creative with your toppings. Think of this like a savory porridge bar. Set out small bowls of toppings like toasted nuts, seeds, crispy fried shallots, or a dollop of pesto. Let everyone customize their own bowl for a fun, interactive meal.
FAQs
Can I make this vegan?
Absolutely! The swaps are simple and still yield a delicious result. Use a rich vegetable broth as your base, substitute the butter with a high-quality vegan butter or extra virgin olive oil, and swap the Parmesan for a tablespoon of nutritional yeast. The nutritional yeast will give you that cheesy, umami flavor you’re looking for. Just be sure to adjust the seasoning at the end, as you’ll lose the saltiness from the Parmesan.
My oatmeal turned out too thick. What can I do?
No problem at all! This is an easy fix. Simply stir in a little more warm broth, water, or even a splash of plant-based milk until it reaches your preferred consistency. Oats continue to absorb liquid as they sit, so it’s common to need to readjust, especially if you’re making it ahead of time or letting it rest for a few minutes before serving.
Can I use steel-cut oats instead?
You can, but it will change the recipe significantly. Steel-cut oats have a chewier texture and take much longer to cook—usually around 20-30 minutes. You would follow the same initial steps, but you’d need to simmer them for a longer period, adding more liquid if necessary, until they are tender. The result is fantastic, but it’s a different, more porridge-like experience.
Is it okay to reheat leftovers?
Yes, it reheats very well! The best method is on the stovetop over low heat. The oatmeal will have thickened in the fridge, so add a tablespoon or two of liquid (broth, water, or milk) as you reheat it, stirring frequently until it’s warm and creamy again. You can also use a microwave, but heat it in short bursts, stirring in between to ensure it heats evenly.
What other herbs work well in this recipe?
This is a great recipe for using up fresh herbs! While parsley, chives, and thyme are a classic combo, don’t be afraid to experiment. Fresh dill adds a lovely, light flavor, rosemary brings a piney intensity (use it sparingly), and basil can provide a sweet, summery note. You could even stir in a teaspoon of fresh, chopped sage with the garlic for a more autumnal vibe.
Herb And Garlic Butter Oatmeal
Discover savory Herb and Garlic Butter Oatmeal! This easy 15-minute recipe transforms your morning routine with rich, comforting flavors. Try this game-changing breakfast now!
Ingredients
For the Ingredients & Tools
-
1 cup old-fashioned rolled oats
-
2 cups vegetable or chicken broth
-
3 tablespoons unsalted butter (divided)
-
2 cloves garlic (finely minced)
-
2 tablespoons mixed fresh herbs (finely chopped)
-
1/4 cup grated Parmesan cheese
-
1/4 teaspoon salt (or to taste)
-
1/4 teaspoon black pepper (freshly ground)
-
1 pinch red pepper flakes
Instructions
-
Start by melting one tablespoon of the butter in your medium saucepan over medium heat. Once it’s foaming slightly, add the finely minced garlic. You’ll want to sauté this for just about 60 seconds—until it’s incredibly fragrant but not browned. Browning the garlic can make it taste bitter, so keep the heat moderate and stir constantly. The kitchen should smell amazing already.01
-
Now, pour in your broth (or water) and add a good pinch of salt. Bring the liquid to a lively simmer. You’ll see little bubbles breaking the surface all over. This is the perfect time to stir in the old-fashioned rolled oats. The trick is to add them to the simmering liquid, not before, to ensure they cook evenly and absorb the flavor properly.02
-
Reduce the heat to low and let the oatmeal simmer gently. You’ll need to stir it occasionally to prevent sticking, but not too vigorously—just a slow, folding motion. Let it cook for about 5 to 7 minutes. You’re looking for the oats to be tender and for the mixture to have thickened significantly. It should look creamy and coat the back of your spoon nicely.03
-
Once the oatmeal has reached your desired consistency (remember, it will thicken a bit more as it sits), take the saucepan off the heat. Now, stir in the remaining two tablespoons of butter, the grated Parmesan cheese, most of your chopped fresh herbs (save a little for garnish!), the black pepper, and the optional red pepper flakes. The residual heat will melt the butter and cheese, creating a silky, cohesive sauce.04
-
Give everything a final, thorough stir. This is also the time to do a taste test. Does it need more salt? A bit more pepper? Adjust the seasoning to your liking. The oatmeal should be savory, herby, and rich. The texture should be creamy and luxurious, not gloppy or dry. If it seems too thick, you can always stir in a splash of warm broth or water to loosen it up.05
-
Immediately divide the savory oatmeal between two bowls. Garnish with the reserved fresh herbs for a pop of color and freshness. For the ultimate experience, I highly recommend topping it with a softly fried egg—the runny yolk mixing into the oats is pure magic. Serve it right away while it’s hot and comforting.06
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