If you’ve ever thought oatmeal was just for sweet breakfasts, this savory Mushroom and Gruyere Oatmeal will change your mind. It’s a creamy, umami-packed meal that feels like a warm hug in a bowl. Perfect for brunch, lunch, or dinner, it comes together in under 30 minutes.
Nothing beats a great Mushroom and Gruyere Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Mushroom and Gruyere Oatmeal
- Flavor bomb: Savory mushrooms, thyme, and Gruyere create a deeply satisfying umami experience.
- Versatile meal: Enjoy it for breakfast, lunch, or dinner—it fits any time of day.
- Easy comfort food: Comes together in one pot in about 20 minutes with minimal cleanup.
- Magic texture: Creamy, toothsome oats with tender mushrooms and stretchy cheese.
Ingredients & Tools
- 1 tbsp olive oil or unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 250 g cremini or chestnut mushrooms, sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 120 g old-fashioned rolled oats (not instant)
- 480 ml vegetable or chicken broth
- 60 ml dry white wine (optional, but recommended)
- 80 g Gruyere cheese, freshly grated
- 2 tbsp grated Parmesan cheese
- To taste salt and freshly ground black pepper
- For garnish fresh chives or parsley, chopped
Tools: A medium saucepan with a lid, a wooden spoon, a box grater.
Notes: Using a good, flavorful broth is key here—it’s the main liquid, so it really builds the foundation of the dish. And honestly, grating your own Gruyere makes a world of difference in how beautifully it melts.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 40 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skimp on the mushroom browning. This is where a ton of the savory, umami flavor comes from. Let them sit in the hot pan without moving them too much so they can develop a beautiful golden-brown color.
- Why old-fashioned rolled oats? They hold their texture much better than quick or instant oats, which can turn to mush. You want a creamy but still toothsome final dish, and these are the perfect choice.
- The power of a good grate. Always grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and prevent it from melting as smoothly.
- Is the wine really necessary? It’s optional, but it adds a wonderful layer of acidity and depth that cuts through the richness. If you skip it, just use an additional 60 ml of broth.
How to Make Mushroom and Gruyere Oatmeal
Step 1: Start by sautéing your aromatics. Heat the olive oil or butter in your medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for about 4-5 minutes until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Now, add the minced garlic and cook for just another 30 seconds until fragrant—be careful not to let the garlic burn, as it can turn bitter.
Step 2: Cook the mushrooms. Add all of your sliced mushrooms to the pan. Here’s the trick: don’t stir them right away. Let them sit for a couple of minutes to get some good color on one side. Then, give them a stir and continue cooking for 5-7 minutes, until they have released their liquid, it has mostly evaporated, and the mushrooms are a lovely golden brown. Stir in the fresh thyme leaves during the last minute of cooking.
Step 3: Toast the oats. Add the rolled oats to the pan with the mushrooms and onions. Stir constantly for about 1-2 minutes. You’ll notice a lovely, nutty aroma filling the air—this toasting step adds a deeper flavor dimension to the final dish and helps the oats stay distinct and not gummy.
Step 4: Deglaze and simmer. If you’re using the white wine, pour it in now. Use your wooden spoon to scrape up any of those delicious browned bits from the bottom of the pan. Let the wine bubble and reduce by about half, which should take just a minute. Then, pour in all of your broth and bring the mixture to a lively simmer.
Step 5: Cook the oatmeal. Once it’s simmering, reduce the heat to low and cover the saucepan with a lid. Let it cook gently for 7-10 minutes. You’re looking for the oats to be tender and for most of the liquid to be absorbed, but the mixture should still look a little creamy and saucy—it will thicken more as it sits.
Step 6: Add the cheese and season. Take the pan off the heat. Stir in the freshly grated Gruyere and Parmesan cheese until they’re completely melted and create a wonderfully creamy, cheesy sauce. Now, taste it! This is the most important step. Season generously with salt and freshly ground black pepper until it’s just right for you.
Step 7: Serve immediately. Divide the savory oatmeal into bowls and garnish with a sprinkle of fresh chives or parsley for a pop of color and freshness. This dish is best enjoyed right away while it’s hot, creamy, and gloriously cheesy.
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 on stovetop with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with a lemony vinaigrette provides a crisp, bright contrast to the rich and creamy oatmeal.
- Roasted asparagus or broccoli — The caramelized, slightly crispy edges of roasted vegetables add another layer of texture and a beautiful, earthy flavor that pairs wonderfully.
- A soft-boiled or fried egg — Placing a perfectly runny-yolked egg on top turns this into an ultra-decadent meal, with the yolk acting as a bonus sauce.
Drinks
- A crisp Sauvignon Blanc — The wine’s citrus and herbal notes cut through the richness of the cheese and cleanse the palate beautifully between bites.
- A light-bodied lager — The carbonation and mild bitterness of a good lager provide a refreshing counterpoint to the savory, umami-heavy bowl.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are fantastic for resetting your taste buds and keeping everything feeling light.
Something Sweet
- Dark chocolate and orange segments — A few squares of high-cocoa chocolate and some juicy, sweet orange slices offer a simple, elegant, and not-too-heavy finish.
- Poached pears with a dollop of cream — The gentle spice from the poached fruit and the cool, rich cream create a lovely, comforting end to the meal.
- Almond biscotti for dipping — The crunchy, nutty cookies are perfect for a little sweet nibble with a cup of coffee or tea afterward.
Top Mistakes to Avoid
- Mistake: Over-stirring the mushrooms. If you constantly move them around in the pan, they’ll steam and release all their water without ever browning. Let them sit to get that crucial caramelization.
- Mistake: Using quick or instant oats. These varieties are cut thinner and will disintegrate into a gluey, mushy texture. Stick with old-fashioned rolled oats for the perfect creamy-yet-toothsome bite.
- Mistake: Adding pre-shredded cheese. The starch coating on pre-shredded cheese prevents it from melting smoothly, leading to a grainy, less cohesive sauce. A little grating is worth the effort.
- Mistake: Walking away while it simmers. Oats can absorb liquid quickly and can stick to the bottom of the pan if left unattended. Keep the heat low and stay nearby to give it an occasional stir.
Expert Tips
- Tip: Boost the umami with a secret ingredient. Stir in a teaspoon of white miso paste along with the broth. It will dissolve seamlessly and add an incredible depth of savory flavor that’s hard to pinpoint but impossible to ignore.
- Tip: Make it ahead for easy meals. 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 splash of broth or water to loosen it up.
- Tip: Create a crispy topping. For a fantastic textural contrast, sauté a handful of panko breadcrumbs in a little butter until golden and sprinkle them over the top of your finished bowls right before serving.
- Tip: Get creative with your mushrooms. Try using a mix of varieties like shiitake, oyster, and cremini for a more complex, restaurant-quality flavor profile. Each type brings its own unique texture and taste.
FAQs
Can I make this recipe vegan?
Absolutely! You can create a delicious vegan version. Use olive oil instead of butter, and swap the Gruyere and Parmesan for your favorite vegan melting cheese. Nutritional yeast (about a tablespoon) stirred in at the end can also help replicate that cheesy, savory flavor. Just be sure to use a rich vegetable broth as your base.
My oatmeal turned out too thick. How can I fix it?
No worries, this is an easy fix! Simply stir in a little more warm broth or even some hot water, a tablespoon or two at a time, until it reaches your desired consistency. The oats will continue to absorb liquid as they sit, so it’s always better to have it a touch looser in the pan.
Can I use steel-cut oats instead?
You can, but it will change the recipe significantly. Steel-cut oats have a much longer cooking time (around 20-30 minutes) and a chewier, less creamy texture. If you want to try it, you’ll need to increase the liquid and simmer for much longer, uncovered, stirring frequently.
What other cheeses would work well here?
Gruyere is fantastic, but don’t be afraid to experiment! Comté, Fontina, or even a sharp white cheddar would be wonderful. For a stronger kick, a little bit of blue cheese crumbled on top at the end is absolutely divine.
Is it okay to double this recipe?
Of course! It doubles perfectly for a family meal or for having leftovers. Just make sure you’re using a large enough saucepan so the oats have plenty of room to bubble and cook evenly. You may need to add a minute or two to the final simmering time.
Mushroom And Gruyere Oatmeal
Try this savory Mushroom and Gruyere Oatmeal recipe for a quick, creamy, and delicious meal. Ready in 25 minutes! Get the easy recipe now.
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil or unsalted butter
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
250 g cremini or chestnut mushrooms (sliced)
-
1 tsp fresh thyme leaves (or ½ tsp dried)
-
120 g old-fashioned rolled oats (not instant)
-
480 ml vegetable or chicken broth
-
60 ml dry white wine (optional, but recommended)
-
80 g Gruyere cheese (freshly grated)
-
2 tbsp grated Parmesan cheese
-
salt and freshly ground black pepper (to taste)
-
fresh chives or parsley (chopped, for garnish)
Instructions
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Start by sautéing your aromatics. Heat the olive oil or butter in your medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for about 4-5 minutes until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Now, add the minced garlic and cook for just another 30 seconds until fragrant—be careful not to let the garlic burn, as it can turn bitter.01
-
Cook the mushrooms. Add all of your sliced mushrooms to the pan. Here’s the trick: don’t stir them right away. Let them sit for a couple of minutes to get some good color on one side. Then, give them a stir and continue cooking for 5-7 minutes, until they have released their liquid, it has mostly evaporated, and the mushrooms are a lovely golden brown. Stir in the fresh thyme leaves during the last minute of cooking.02
-
Toast the oats. Add the rolled oats to the pan with the mushrooms and onions. Stir constantly for about 1-2 minutes. You’ll notice a lovely, nutty aroma filling the air—this toasting step adds a deeper flavor dimension to the final dish and helps the oats stay distinct and not gummy.03
-
Deglaze and simmer. If you’re using the white wine, pour it in now. Use your wooden spoon to scrape up any of those delicious browned bits from the bottom of the pan. Let the wine bubble and reduce by about half, which should take just a minute. Then, pour in all of your broth and bring the mixture to a lively simmer.04
-
Cook the oatmeal. Once it’s simmering, reduce the heat to low and cover the saucepan with a lid. Let it cook gently for 7-10 minutes. You’re looking for the oats to be tender and for most of the liquid to be absorbed, but the mixture should still look a little creamy and saucy—it will thicken more as it sits.05
-
Add the cheese and season. Take the pan off the heat. Stir in the freshly grated Gruyere and Parmesan cheese until they’re completely melted and create a wonderfully creamy, cheesy sauce. Now, taste it! This is the most important step. Season generously with salt and freshly ground black pepper until it’s just right for you.06
-
Serve immediately. Divide the savory oatmeal into bowls and garnish with a sprinkle of fresh chives or parsley for a pop of color and freshness. This dish is best enjoyed right away while it’s hot, creamy, and gloriously cheesy.07
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