This savory Mushroom and Swiss Cheese Oatmeal redefines breakfast with its creamy, hearty texture and elegant flavors. Earthy mushrooms and nutty Swiss cheese create a comforting bowl perfect for chilly mornings. Try this oatmeal for a delicious savory twist.
Love Mushroom and Swiss Cheese Oatmeal? So do we! If you're into Savory Oatmeal or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Mushroom and Swiss Cheese Oatmeal
- Game-changer: Redefines what oatmeal can be.
- Quick & satisfying: Ready in 20 minutes and very filling.
- Pure comfort: Umami mushrooms and creamy Swiss cheese meld magically.
- Endlessly adaptable: A savory canvas for eggs, greens, or other cheeses.
Ingredients & Tools
- 1 tablespoon olive oil or unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 8 oz (225 g) cremini mushrooms, sliced
- 1 cup (90 g) old-fashioned rolled oats
- 2 cups (480 ml) vegetable or chicken broth
- 1/2 cup (50 g) grated Swiss cheese, plus more for serving
- 1 tablespoon fresh thyme leaves (or 1 tsp dried)
- Salt and freshly ground black pepper, to taste
- Optional for serving: fresh parsley, a fried or poached egg, hot sauce
Tools: A medium-sized saucepan, a wooden spoon or spatula, a sharp knife, and a cutting board.
Notes: Use flavorful broth for the savory base. Cremini mushrooms are recommended, but any variety works.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 15 g |
| Fat: | 14 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the onion and garlic sauté. This is the first layer of flavor. Taking the time to cook them until they’re soft and fragrant—but not browned—will make a world of difference in the final dish.
- Get your mushrooms nicely browned. Don’t crowd the pan! Giving the mushrooms enough space allows their moisture to evaporate and leads to that beautiful, caramelized sear that adds so much depth.
- Use old-fashioned rolled oats for the best texture. Quick-cooking oats can turn to mush, and steel-cut will take far too long. Rolled oats give you that perfect, creamy-yet-chewy consistency we’re after.
- Grate your own cheese if you can. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting as smoothly. A block of Swiss and a box grater will give you the creamiest, most luxurious result.
How to Make Mushroom and Swiss Cheese Oatmeal
Step 1: Start by heating the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or the butter is foaming), add the diced onion. Cook, stirring occasionally, for about 3-4 minutes until the onion becomes translucent and soft. You’ll notice the most wonderful aroma starting to fill your kitchen. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn!
Step 2: Add all of your sliced mushrooms to the pan. A little tip: try to spread them out in a single layer if you can. This might mean cooking them in two batches if your pan is small, but it’s worth it for that perfect browning. Let them cook, undisturbed, 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 total, until they’ve released their water and are a beautiful golden brown. Season with a pinch of salt and pepper.
Step 3: It’s time for the oats! Pour the dry rolled oats directly into the pan with the mushrooms and onions. Stir them around for about a minute. You’re toasting them slightly, which will give your final oatmeal a lovely, nutty background flavor. You’ll notice the mixture will smell almost like popcorn for a brief moment—that’s exactly what you want.
Step 4: Carefully pour in your broth. It will sizzle and steam, which is a good sign. Add the fresh thyme, then give everything a good stir to combine. Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently, stirring occasionally, for about 5-7 minutes. You’re looking for the oats to be tender and for the mixture to have thickened to a creamy, porridge-like consistency.
Step 5: Turn off the heat. Now, stir in the grated Swiss cheese. The residual heat is plenty to melt it into a smooth, velvety sauce. Stir until the cheese is fully incorporated and you have a beautifully creamy and cohesive oatmeal. Taste it—this is your moment. Adjust the seasoning with more salt and pepper if it needs it. The flavor should be deeply savory, cheesy, and earthy all at once.
Step 6: Serve immediately! Divide the savory oatmeal between two bowls. I love to top it with an extra sprinkle of Swiss cheese, some fresh parsley for a pop of color, and a generous grind of black pepper. If you’re feeling extra indulgent, a perfectly fried egg with a runny yolk on top is absolutely divine.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 1 day.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat with a splash of broth or water, stirring to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a bright, crisp contrast to the rich and creamy oatmeal.
- Sautéed greens like spinach or kale — Wilted greens stirred in at the very end or served on the side add a wonderful pop of color and an extra nutritional boost.
- Roasted cherry tomatoes — Their sweet, concentrated flavor and slight acidity cut through the richness of the cheese and make every bite more interesting.
Drinks
- A dry, crisp white wine like Sauvignon Blanc — The wine’s acidity and citrus notes act as a fantastic palate cleanser between bites of the earthy, cheesy oats.
- A warm cup of green tea — Its clean, slightly grassy flavor provides a soothing and light counterbalance to the hearty and savory nature of the dish.
- A light-bodied lager or pilsner — The carbonation and mild bitterness of the beer refresh your palate, making each spoonful taste as good as the first.
Something Sweet
- A small bowl of fresh mixed berries — The natural sweetness and juiciness of berries like raspberries and blueberries are a perfect, refreshing finish after your savory meal.
- A square of dark chocolate with sea salt — Just a little piece provides a rich, bittersweet ending that doesn’t feel too heavy but satisfyingly concludes the experience.
- A simple lemon sorbet — Its bright, tart flavor is incredibly cleansing and light, leaving you feeling refreshed and perfectly satisfied.
Top Mistakes to Avoid
- Overcrowding the pan with mushrooms. If you dump them all in at once, they’ll steam and become soggy instead of developing that deep, caramelized flavor we’re after. A little patience here pays off in a big way.
- Using quick or instant oats by mistake. Their texture is completely different and they will cook too fast, resulting in a mushy, glue-like consistency that just isn’t pleasant. Stick with old-fashioned rolled oats for the perfect chew.
- Adding the cheese while the heat
Mushroom And Swiss Cheese Oatmeal
Upgrade your breakfast with this savory Mushroom and Swiss Cheese Oatmeal. Ready in 20 minutes, it's a creamy, hearty, and delicious twist on oatmeal. Get the easy recipe now!
Ingredients
For the Ingredients
-
1 tablespoon olive oil or unsalted butter
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
8 oz cremini mushrooms (sliced)
-
1 cup old-fashioned rolled oats
-
2 cups vegetable or chicken broth
-
1/2 cup grated Swiss cheese (plus more for serving)
-
1 tablespoon fresh thyme leaves (or 1 tsp dried)
-
Salt and freshly ground black pepper (to taste)
-
Optional for serving (fresh parsley, a fried or poached egg, hot sauce)
Instructions
-
Start by heating the olive oil or butter in your saucepan over medium heat. Once it's shimmering (or the butter is foaming), add the diced onion. Cook, stirring occasionally, for about 3-4 minutes until the onion becomes translucent and soft. You’ll notice the most wonderful aroma starting to fill your kitchen. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn!01
-
Add all of your sliced mushrooms to the pan. A little tip: try to spread them out in a single layer if you can. This might mean cooking them in two batches if your pan is small, but it’s worth it for that perfect browning. Let them cook, undisturbed, 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 total, until they’ve released their water and are a beautiful golden brown. Season with a pinch of salt and pepper.02
-
It’s time for the oats! Pour the dry rolled oats directly into the pan with the mushrooms and onions. Stir them around for about a minute. You’re toasting them slightly, which will give your final oatmeal a lovely, nutty background flavor. You’ll notice the mixture will smell almost like popcorn for a brief moment—that’s exactly what you want.03
-
Carefully pour in your broth. It will sizzle and steam, which is a good sign. Add the fresh thyme, then give everything a good stir to combine. Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently, stirring occasionally, for about 5-7 minutes. You’re looking for the oats to be tender and for the mixture to have thickened to a creamy, porridge-like consistency.04
-
Turn off the heat. Now, stir in the grated Swiss cheese. The residual heat is plenty to melt it into a smooth, velvety sauce. Stir until the cheese is fully incorporated and you have a beautifully creamy and cohesive oatmeal. Taste it—this is your moment. Adjust the seasoning with more salt and pepper if it needs it. The flavor should be deeply savory, cheesy, and earthy all at once.05
-
Serve immediately! Divide the savory oatmeal between two bowls. I love to top it with an extra sprinkle of Swiss cheese, some fresh parsley for a pop of color, and a generous grind of black pepper. If you're feeling extra indulgent, a perfectly fried egg with a runny yolk on top is absolutely divine.06
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