This savory Mushroom and Rosemary Oatmeal is a creamy, earthy twist on breakfast. It’s rich with umami and perfect for chilly mornings. A comforting, one-pot meal that’s both wholesome and deeply satisfying.
Nothing beats a great Mushroom and Rosemary Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Mushroom and Rosemary Oatmeal
- Savory breakfast twist: Earthy mushrooms and aromatic rosemary transform your bowl.
- Versatile and forgiving: Use any mushrooms or dried rosemary in a pinch.
- Indulgent yet wholesome: Fiber-rich oats and nutrient-packed mushrooms keep you full.
- One-pan wonder: Sauté and simmer in the same pot for easy cleanup.
Ingredients & Tools
- 1 cup rolled oats (old-fashioned, not instant)
- 2 cups vegetable or mushroom broth
- 250 g cremini or button mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp olive oil or butter
- ¼ cup grated Parmesan cheese (optional, but recommended)
- Salt and black pepper to taste
- A pinch of red pepper flakes (optional, for a little heat)
Tools: A medium-sized saucepan, a wooden spoon, and a good knife for slicing.
Notes: The quality of your broth really makes a difference here—since it’s the base of your oatmeal, a rich, flavorful broth will elevate the entire dish. And don’t skip the fresh rosemary if you can help it; its piney fragrance is what ties everything together.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 10 g |
| Fat: | 12 g |
| Carbs: | 35 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 can turn mushy too quickly, while rolled oats hold their texture beautifully, giving you that perfect creamy-yet-chewy consistency we’re after.
- Don’t skimp on sautéing the mushrooms. Let them cook until they’re deeply browned and have released their moisture—this is where all that wonderful umami flavor comes from. Rushing this step means missing out on maximum taste.
- Fresh rosemary is worth it. While dried rosemary works in a pinch, fresh rosemary has a brighter, more aromatic quality that really shines here. If you’re using dried, use about one-third of the amount.
- Taste and adjust seasoning at the end. Broths vary in saltiness, so wait until the oatmeal is fully cooked before adding extra salt. A generous grind of black pepper at the finish makes all the difference.
How to Make Mushroom and Rosemary Oatmeal
Step 1: Start by heating the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or melted), add the chopped onion and sauté for about 3–4 minutes, until it turns soft and translucent. You’ll notice the kitchen starting to smell amazing already—that’s the sign you’re on the right track.
Step 2: Add the sliced mushrooms to the pan. Now, here’s the important part: don’t stir them too much at first. Let them sit for a minute or two to develop a nice golden-brown color. After that, you can give them a good stir and continue cooking for another 5–6 minutes, until they’ve shrunk in size and released their liquid. The mushrooms should look deeply browned and smell earthy and rich.
Step 3: Stir in the minced garlic and chopped rosemary, and cook for just about 30 seconds—until fragrant. You don’t want the garlic to burn, so keep things moving. If you’re using red pepper flakes, add them now for a subtle kick.
Step 4: Pour in the rolled oats and give everything a good stir, toasting them in the pan for about a minute. This quick toast helps bring out a nutty flavor in the oats and ensures they’ll cook up nice and creamy later.
Step 5: Now, add the vegetable or mushroom broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer. Stir occasionally to prevent sticking, and cook for about 5–7 minutes, until the oats have absorbed most of the liquid and the consistency is thick and creamy.
Step 6: Turn off the heat and stir in the grated Parmesan cheese, if using. The cheese will melt into the oatmeal, adding a lovely salty, umami depth. Season with salt and black pepper to taste—remember, you can always add more, so start with a little and adjust as needed.
Step 7: Let the oatmeal sit for a minute or two off the heat before serving. This allows the flavors to meld together and the texture to thicken up just a bit more. Spoon it into bowls, garnish with an extra sprinkle of rosemary or cheese, and dig in while it’s warm.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Portion and freeze up to 1 month. Thaw in fridge before reheating.
- Reviving: Reheat with a splash of broth or water to restore creamy texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the oatmeal, adding a fresh contrast that balances the bowl perfectly.
- Soft-poached or fried eggs — Placing a runny-yolked egg on top turns this into a truly decadent meal. The yolk mingles with the creamy oats, creating a luxurious sauce that’s absolutely irresistible.
- Sautéed spinach or kale — Stir in some wilted greens right at the end for an extra boost of nutrients and color. They add a slight bitterness that complements the earthy mushrooms beautifully.
Drinks
- A hot cup of black tea with lemon — The brisk, tannic quality of black tea cleanses the palate between bites and enhances the savory notes of the dish without overwhelming them.
- Freshly squeezed orange juice — Its natural sweetness and acidity provide a lovely counterpoint to the earthy, herbal flavors, making each spoonful feel even more vibrant.
- A light, crisp lager or pale ale — If you’re enjoying this for brunch or a lazy weekend lunch, a cold beer with citrusy notes can be a surprisingly great match.
Something Sweet
- Warm apple crumble with vanilla ice cream — After a savory, satisfying bowl, a humble apple dessert feels like the perfect follow-up. The warm spices and cool cream are a classic comfort combination.
- Dark chocolate-covered espresso beans — Just a few of these as a little treat offer a bitter-sweet crunch that contrasts wonderfully with the creamy, savory oatmeal you just enjoyed.
- A simple berry compote over Greek yogurt — Light, tangy, and not too sweet, this feels like a fresh, bright way to end the meal without feeling too heavy.
Top Mistakes to Avoid
- Overcrowding the pan when sautéing mushrooms. If you pile too many mushrooms into the pan at once, they’ll steam instead of brown. Cook them in batches if needed to get that beautiful caramelization.
- Using quick or instant oats. They break down too fast and can turn your dish into a gluey texture. Stick with old-fashioned rolled oats for the best results—they hold their shape and give you that ideal creamy-chewy balance.
- Adding the garlic too early. Garlic burns quickly and becomes bitter.
Mushroom And Rosemary Oatmeal
Try this savory Mushroom and Rosemary Oatmeal for a hearty, one-pot breakfast. Easy, wholesome, and packed with umami flavor. Get the simple recipe here!
Ingredients
For the Ingredients
-
1 cup rolled oats (old-fashioned, not instant)
-
2 cups vegetable or mushroom broth
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250 g cremini or button mushrooms (sliced)
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1 small yellow onion (finely chopped)
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2 cloves garlic (minced)
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1 tbsp fresh rosemary (finely chopped)
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2 tbsp olive oil or butter
-
¼ cup grated Parmesan cheese (optional, but recommended)
-
Salt and black pepper (to taste)
-
A pinch red pepper flakes (optional, for a little heat)
Instructions
-
Start by heating the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or melted), add the chopped onion and sauté for about 3–4 minutes, until it turns soft and translucent.01
-
Add the sliced mushrooms to the pan. Now, here’s the important part: don’t stir them too much at first. Let them sit for a minute or two to develop a nice golden-brown color. After that, you can give them a good stir and continue cooking for another 5–6 minutes, until they’ve shrunk in size and released their liquid. The mushrooms should look deeply browned and smell earthy and rich.02
-
Stir in the minced garlic and chopped rosemary, and cook for just about 30 seconds—until fragrant. You don’t want the garlic to burn, so keep things moving. If you’re using red pepper flakes, add them now for a subtle kick.03
-
Pour in the rolled oats and give everything a good stir, toasting them in the pan for about a minute. This quick toast helps bring out a nutty flavor in the oats and ensures they’ll cook up nice and creamy later.04
-
Now, add the vegetable or mushroom broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer. Stir occasionally to prevent sticking, and cook for about 5–7 minutes, until the oats have absorbed most of the liquid and the consistency is thick and creamy.05
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Turn off the heat and stir in the grated Parmesan cheese, if using. The cheese will melt into the oatmeal, adding a lovely salty, umami depth. Season with salt and black pepper to taste—remember, you can always add more, so start with a little and adjust as needed.06
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Let the oatmeal sit for a minute or two off the heat before serving. This allows the flavors to meld together and the texture to thicken up just a bit more. Spoon it into bowls, garnish with an extra sprinkle of rosemary or cheese, and dig in while it’s warm.07
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