If you think oatmeal is only for sweet breakfasts, this savory mushroom and goat cheese oatmeal will change your mind. It’s a rich, umami-packed bowl that feels like a comforting risotto, perfect for a cozy brunch or quick dinner. The combination of earthy mushrooms, creamy goat cheese, and hearty oats creates a luxurious yet wholesome meal.
Love Mushroom and Goat Cheese Oatmeal? So do we! If you're into Savory Oatmeal or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Mushroom and Goat Cheese Oatmeal
- Flavor revelation: A sophisticated, savory twist on ordinary oatmeal.
- Incredibly versatile: Perfect for breakfast, brunch, or a quick dinner.
- One-pan wonder: Maximum flavor with minimal cleanup.
- Pure comfort: Creamy, chewy oats with a silky goat cheese finish.
Ingredients & Tools
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 250 g cremini mushrooms, sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 120 g rolled oats (old-fashioned, not instant)
- 480 ml vegetable broth
- 60 g soft goat cheese (chevre), plus more for serving
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Tools: Medium saucepan or Dutch oven, wooden spoon, measuring cups/spoons
Notes: Use good vegetable broth for the base, and fresh thyme if possible for the best aroma.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 12 g |
| Carbs: | 42 g |
| Fiber: | 7 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Use rolled oats, not instant. Instant oats will turn to mush in this recipe. Rolled oats (sometimes called old-fashioned) hold their texture better and give you that perfect creamy-yet-chewy consistency you’re after.
- Don’t rush the mushrooms. Let them sauté until they’re nicely browned and have released their moisture. This deep, caramelized flavor is the foundation of your dish—if they’re pale and watery, you’re missing out.
- Goat cheese quality matters. A good, creamy goat cheese will melt beautifully into the oats. If it’s too crumbly or dry, it might not incorporate as smoothly. You want that tangy, velvety finish.
- Season as you go. Taste your broth before adding the oats—if it’s well-seasoned, your final dish will be too. Remember, the goat cheese adds saltiness, so be cautious with extra salt at the end.
How to Make Mushroom and Goat Cheese Oatmeal
Step 1: Start by heating the olive oil in your saucepan over medium heat. Add the chopped onion and cook for about 4–5 minutes, until it becomes soft and translucent. You’ll notice the sweet aroma filling your kitchen—that’s how you know it’s working. Stir occasionally to prevent any browning.
Step 2: Add the minced garlic and sliced mushrooms to the pan. Cook for another 6–8 minutes, stirring now and then, until the mushrooms have released their liquid and turned a rich golden brown. Don’t rush this step—those browned bits are packed with umami flavor. Sprinkle in the thyme about halfway through.
Step 3: Stir in the rolled oats, toasting them for just a minute with the mushroom mixture. This quick toast helps the oats stay separate and adds a subtle nutty note. You’ll see them darken slightly and smell wonderfully toasty.
Step 4: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10–12 minutes. Stir occasionally to prevent sticking.
Step 5: Once the oats are tender and most of the liquid has been absorbed, crumble in the goat cheese. Stir continuously until it melts into the oatmeal, creating a creamy, cohesive texture. The mixture should look glossy and thicken slightly.
Step 6: Remove the pan from the heat and stir in the fresh parsley. Season with salt and pepper to taste—remember, the goat cheese is salty, so go easy at first. Let it sit for 2 minutes off the heat to allow the flavors to meld together beautifully.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze for up to 1 month; thaw overnight in fridge.
- Reviving: Reheat with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery greens provide a fresh, crisp contrast to the rich, creamy oatmeal, balancing each bite perfectly.
- Soft-poached or fried eggs — A runny yolk adds another layer of silkiness and richness, turning your bowl into a truly decadent meal.
- Roasted cherry tomatoes — Their sweet, slightly charred flavor and juicy burst complement the earthiness of the mushrooms wonderfully.
Drinks
- A dry white wine like Sauvignon Blanc — Its crisp acidity and citrus notes cut through the creaminess of the goat cheese beautifully.
- Earl Grey tea with a splash of milk — The bergamot aroma pairs surprisingly well with the savory, herbal notes in the oatmeal.
- Sparkling water with lemon — A simple, refreshing palate cleanser that keeps the focus on the dish’s complex flavors.
Something Sweet
- Dark chocolate and orange biscotti — The bittersweet chocolate and zesty orange provide a lovely, not-too-sweet finish that contrasts nicely with the savory main.
- Honey-drizzled Greek yogurt with walnuts — Creamy, tangy, and crunchy all at once, it’s a light yet satisfying way to end your meal.
- Spiced pear compote — Warm, softly spiced pears offer gentle sweetness without overwhelming your palate after the savory oatmeal.
Top Mistakes to Avoid
- Using instant or quick oats. They absorb liquid too quickly and turn mushy, robbing your dish of that perfect creamy-yet-chewy texture. Stick with old-fashioned rolled oats for the best results.
- Overcrowding the pan when sautéing mushrooms. If the mushrooms are piled too high, they’ll steam instead of brown. Give them space to caramelize properly—it makes all the difference in flavor.
- Stirring too frequently while simmering. While you don’t want the oats to stick, constant stirring can break them down too much. A gentle stir every few minutes is plenty.
- Adding the goat cheese while the heat is still on high. High heat can cause the cheese to seize or become grainy. Always take the pan off the heat before stirring it in for a silky finish.
Expert Tips
- Toast your oats. Before adding the broth, let the oats toast in the pan for a minute with the mushrooms. This enhances their nutty flavor and helps them stay distinct and chewy in the final dish.
- Use a mix of mushrooms. Try combining cremini with shiitake or oyster mushrooms for more complex, earthy flavors. Each variety brings its own unique texture and taste to the bowl.
- Finish with a drizzle of truffle oil. If you’re feeling fancy, a tiny drizzle of truffle oil at the end elevates the dish to gourmet status, complementing the mushroom flavor beautifully.
- Let it rest before serving. Allowing the oatmeal to sit for a couple of minutes off the heat lets the oats absorb any remaining liquid and the flavors to fully meld together.
FAQs
Can I make this mushroom and goat cheese oatmeal ahead of time?
Yes, but with a caveat. You can prepare the mushroom mixture and toast the oats ahead, but I’d recommend cooking the oats fresh when ready to serve. If you must reheat, add a splash of broth or water while warming on the stove to bring back the creamy texture. The oats will thicken as they sit, so a little extra liquid helps revive them.
What can I use instead of goat cheese?
If you’re not a fan of goat cheese, feta makes a great tangy substitute, though it won’t melt as smoothly. For a creamier option, try whipped ricotta or even a soft herb cheese like Boursin. The key is something with a bit of acidity to balance the earthy mushrooms.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free rolled oats and check that your vegetable broth is gluten-free. Oats are naturally gluten-free, but they’re often processed in facilities that handle wheat, so if you’re sensitive, always check the packaging.
Can I add protein to this dish?
Absolutely! A fried or poached egg on top is a classic addition. For more substance, you could stir in some cooked lentils or top with sautéed shrimp or shredded rotisserie chicken. The oatmeal base is wonderfully adaptable.
Why is my oatmeal too thick or too thin?
If it’s too thick, stir in a bit more broth or water until it reaches your preferred consistency. If it’s too thin, let it simmer for a few more minutes uncovered—the liquid will evaporate, and the oats will continue to absorb moisture as they sit.
Mushroom And Goat Cheese Oatmeal
Discover savory Mushroom and Goat Cheese Oatmeal - a creamy, risotto-style dish perfect for brunch or dinner. Ready in 30 minutes! Get the easy recipe now.
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 small yellow onion (finely chopped)
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2 cloves garlic (minced)
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250 g cremini mushrooms (sliced)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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120 g rolled oats (old-fashioned, not instant)
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480 ml vegetable broth
-
60 g soft goat cheese (chevre, plus more for serving)
-
2 tbsp fresh parsley (chopped)
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Salt and black pepper (to taste)
Instructions
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Start by heating the olive oil in your saucepan over medium heat. Add the chopped onion and cook for about 4–5 minutes, until it becomes soft and translucent. Stir occasionally to prevent any browning.01
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Add the minced garlic and sliced mushrooms to the pan. Cook for another 6–8 minutes, stirring now and then, until the mushrooms have released their liquid and turned a rich golden brown. Sprinkle in the thyme about halfway through.02
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Stir in the rolled oats, toasting them for just a minute with the mushroom mixture.03
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Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Bring everything to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10–12 minutes. Stir occasionally to prevent sticking.04
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Once the oats are tender and most of the liquid has been absorbed, crumble in the goat cheese. Stir continuously until it melts into the oatmeal, creating a creamy, cohesive texture.05
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Remove the pan from the heat and stir in the fresh parsley. Season with salt and pepper to taste—remember, the goat cheese is salty, so go easy at first. Let it sit for 2 minutes off the heat to allow the flavors to meld together beautifully.06
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