If you’ve ever thought oatmeal was strictly sweet, this savory mushroom and herb oatmeal will change your perspective. Creamy oats infused with garlic and thyme are topped with golden mushrooms and sharp cheese for a cozy, elegant meal. It’s quick, versatile, and perfect for any time of day.
Love Mushroom and 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 Mushroom and Herb Oatmeal
- Savory twist: Turns humble oats into a rich, umami-filled dish.
- Quick & easy: Ready in under 30 minutes with minimal fuss.
- Endlessly customizable: Swap herbs, mushrooms, or add toppings like a poached egg.
- Creamy & satisfying: Hearty texture keeps you full without feeling heavy.
Ingredients & Tools
- 1 cup rolled oats (old-fashioned, not instant)
- 2 cups vegetable or chicken broth
- 1 tbsp olive oil or butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ¼ cup grated Parmesan or sharp cheddar cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- Optional: splash of milk or cream, pinch of red pepper flakes, soft-boiled egg for topping
Tools: medium saucepan, skillet, wooden spoon, measuring cups/spoons, sharp knife, cutting board
Notes: Using broth instead of water adds a deep savory backbone. Fresh herbs provide an aromatic quality that dried herbs can’t match.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 12 g |
| Fat: | 10 g |
| Carbs: | 38 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Use rolled oats, not instant. Instant oats will turn to mush because they’re pre-cooked. Rolled oats hold their texture better and give you that perfect creamy-yet-chewy consistency.
- Don’t rush the mushrooms. Let them cook undisturbed for a few minutes to develop a beautiful golden-brown color. That sear equals flavor—watery, pale mushrooms just won’t taste as rich.
- Broth is your best friend here. If you use water, the oatmeal will taste bland. A good-quality vegetable or chicken broth adds so much depth, you might not even need extra salt.
- Fresh herbs make a difference. While dried thyme works in a pinch, fresh thyme and parsley add a bright, fragrant note that really lifts the whole dish. If you have a little rosemary, that’s lovely too.
How to Make Mushroom and Herb Oatmeal
Step 1: Start by prepping your ingredients. Finely chop the onion, mince the garlic, slice the mushrooms, and pick the thyme leaves. Having everything ready makes the cooking process smooth and quick—you’ll thank yourself later. Measure out the oats and broth too, so you’re not scrambling mid-recipe.
Step 2: Heat the olive oil or butter in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, until it’s soft and translucent. You’ll notice a sweet aroma starting to develop. Then, add the minced garlic and cook for another 30 seconds, just until fragrant—be careful not to burn it, or it’ll turn bitter.
Step 3: Add the sliced mushrooms to the skillet. Spread them out in a single layer if you can, and let them cook without stirring for about 4–5 minutes. This allows them to brown nicely and develop a deeper flavor. After that, give them a stir, add the thyme, and season with salt and pepper. Cook for another 3–4 minutes until the mushrooms are tender and any liquid has evaporated. Set the skillet aside.
Step 4: In a medium saucepan, bring the broth to a gentle boil. Stir in the rolled oats, then reduce the heat to low. Let the oats simmer for about 5–7 minutes, stirring occasionally. You’ll see the mixture thicken and become creamy. If you like a looser consistency, you can add a splash more broth or a bit of milk or cream at this stage.
Step 5: Once the oatmeal is cooked to your liking—it should be tender but still have a slight bite—stir in about two-thirds of the cooked mushroom mixture and half of the grated cheese. Taste and adjust seasoning with more salt or pepper if needed. The oatmeal should be savory, rich, and fragrant from the herbs.
Step 6: Divide the savory oatmeal between two bowls. Top with the remaining mushroom mixture, a sprinkle of the rest of the cheese, and the fresh parsley. For an extra touch, you can add a drizzle of olive oil, a pinch of red pepper flakes, or a soft-boiled egg. Serve immediately while it’s hot and creamy.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended for fully assembled dish; mushrooms become rubbery and oats grainy.
- Reviving: Reheat with a splash of broth or water to restore creamy consistency.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery greens and bright acidity cut through the richness of the oatmeal beautifully, adding a fresh contrast.
- Roasted cherry tomatoes on the vine — Their sweet, burst-in-your-mouth quality pairs wonderfully with the earthy mushrooms and creamy oats.
- Garlic sautéed spinach or kale — An easy way to add more greens to your meal, and the garlic echoes the flavors already in the dish.
Drinks
- A hot cup of herbal tea like chamomile or peppermint — Soothing and light, it complements the savory notes without overpowering them.
- Dry white wine such as Sauvignon Blanc — If you’re enjoying this for lunch or dinner, the crisp acidity of the wine balances the dish’s creaminess.
- Sparkling water with a slice of lemon — Refreshing and cleansing, it helps reset your palate between bites.
Something Sweet
- A small square of dark chocolate with sea salt — The bitterness and slight sweetness provide a lovely finish after the savory oatmeal.
- Fresh berries with a dollop of Greek yogurt — Light, tangy, and a little sweet, it’s a simple yet satisfying way to end the meal.
- A warm, spiced pear baked with cinnamon — Soft, fragrant, and just sweet enough to feel like a treat without being too heavy.
Top Mistakes to Avoid
- Using instant oats instead of rolled oats. Instant oats break down too quickly and will give you a gluey, mushy texture rather than the creamy, distinct oats you’re aiming for.
- Overcrowding the pan when cooking mushrooms. If the mushrooms are piled on top of each other, they’ll steam instead of sear. You want that beautiful browning for maximum flavor.
- Underseasoning the dish. Oats need a good amount of seasoning to shine in a savory preparation. Taste as you go and don’t be shy with salt, pepper, or even a pinch of red pepper flakes for heat.
- Letting the oatmeal sit too long before serving. Oatmeal thickens as it cools, so serve it right away for the best creamy consistency. If it does thicken, stir in a little warm broth or water to loosen it up.
Expert Tips
- Toast the oats dry in the saucepan for a minute before adding the broth. This enhances their nutty flavor and helps them stay separate and fluffy as they cook.
- Add a splash of white wine when cooking the mushrooms. Deglazing the pan with wine lifts all the browned bits and adds a lovely depth of flavor to the mushroom topping.
- Stir in a spoonful of cream cheese or mascarpone at the end. This makes the oatmeal extra luxurious and creamy, almost like a savory risotto.
- Use a mix of mushroom varieties for more complexity. Try combining cremini with shiitake or oyster mushrooms—each brings its own unique texture and earthy note.
- Make a big batch of the mushroom topping ahead. You can store it in the fridge for up to 3 days and quickly reheat it whenever you want to whip up a bowl of savory oatmeal.
FAQs
Can I use steel-cut oats instead of rolled oats?
Yes, but you’ll need to adjust the cooking time and liquid. Steel-cut oats take longer to cook—about 20–25 minutes—and require more broth (roughly 3 cups for 1 cup of oats). They have a chewier texture, which some people love, but the overall method remains the same. Just be patient and keep an eye on the consistency, adding more liquid if needed.
How do I store and reheat leftovers?
Store any leftover oatmeal in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of broth or water to the oatmeal because it thickens significantly when cold. Warm it gently on the stove over low heat, stirring frequently, or microwave it in 30-second intervals, stirring between each.
Can I make this recipe vegan?
Absolutely! Use olive oil instead of butter, skip the cheese or use a vegan Parmesan alternative, and ensure your broth is vegetable-based. For creaminess, stir in a bit of unsweetened plant-based milk or a dollop of vegan cream cheese at the end. It’s just as delicious and satisfying.
What other herbs work well in this dish?
While thyme and parsley are classics, feel free to experiment. Rosemary adds a piney depth, sage brings a warm, slightly peppery note, and chives offer a mild onion flavor. Fresh dill or tarragon can also be lovely for a brighter, more anise-like twist—just use a light hand with stronger herbs.
Is this oatmeal freezer-friendly?
I don’t recommend freezing the fully assembled dish, as the oatmeal can become grainy and the mushrooms may turn rubbery upon thawing. However, you can freeze the cooked mushroom mixture separately for up to 1 month. Thaw it in the fridge overnight and reheat gently before using it to top freshly made oatmeal.
Mushroom And Herb Oatmeal
Discover savory Mushroom and Herb Oatmeal—a quick, creamy, and delicious meal ready in 25 minutes. Try this easy recipe for breakfast or dinner today!
Ingredients
For the Ingredients
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1 cup rolled oats (old-fashioned, not instant)
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2 cups vegetable or chicken broth
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1 tbsp olive oil or butter
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1 small yellow onion (finely chopped)
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2 cloves garlic (minced)
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8 oz cremini or button mushrooms (sliced)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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¼ cup grated Parmesan or sharp cheddar cheese
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2 tbsp fresh parsley (chopped)
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Salt and black pepper (to taste)
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Optional (splash of milk or cream, pinch of red pepper flakes, soft-boiled egg for topping)
Instructions
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Start by prepping your ingredients. Finely chop the onion, mince the garlic, slice the mushrooms, and pick the thyme leaves. Having everything ready makes the cooking process smooth and quick—you’ll thank yourself later. Measure out the oats and broth too, so you’re not scrambling mid-recipe.01
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Heat the olive oil or butter in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes, until it’s soft and translucent. You’ll notice a sweet aroma starting to develop. Then, add the minced garlic and cook for another 30 seconds, just until fragrant—be careful not to burn it, or it’ll turn bitter.02
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Add the sliced mushrooms to the skillet. Spread them out in a single layer if you can, and let them cook without stirring for about 4–5 minutes. This allows them to brown nicely and develop a deeper flavor. After that, give them a stir, add the thyme, and season with salt and pepper. Cook for another 3–4 minutes until the mushrooms are tender and any liquid has evaporated. Set the skillet aside.03
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In a medium saucepan, bring the broth to a gentle boil. Stir in the rolled oats, then reduce the heat to low. Let the oats simmer for about 5–7 minutes, stirring occasionally. You’ll see the mixture thicken and become creamy. If you like a looser consistency, you can add a splash more broth or a bit of milk or cream at this stage.04
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Once the oatmeal is cooked to your liking—it should be tender but still have a slight bite—stir in about two-thirds of the cooked mushroom mixture and half of the grated cheese. Taste and adjust seasoning with more salt or pepper if needed. The oatmeal should be savory, rich, and fragrant from the herbs.05
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Divide the savory oatmeal between two bowls. Top with the remaining mushroom mixture, a sprinkle of the rest of the cheese, and the fresh parsley. For an extra touch, you can add a drizzle of olive oil, a pinch of red pepper flakes, or a soft-boiled egg. Serve immediately while it’s hot and creamy.06
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