This savory Mushroom and Thyme Oatmeal transforms oats into a cozy, gourmet meal in under 30 minutes. It’s creamy, earthy, and deeply satisfying for dinner or brunch. Perfect for a quick, comforting mushroom and thyme oatmeal.
Love Mushroom and Thyme Oatmeal? So do we! If you're into Savory Oatmeal or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Mushroom and Thyme Oatmeal
- Savory twist: Transforms oats into a sophisticated, comforting meal.
- One-pan ease: Sauté, simmer, and serve with minimal cleanup.
- Creamy texture: Luxuriously creamy with a hearty, substantial bite.
- Endlessly adaptable: Swap mushrooms, herbs, or add cheese easily.
Ingredients & Tools
- 1 tablespoon olive oil or butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 250 g cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 120 g rolled oats (old-fashioned, not instant)
- 480 ml vegetable broth (or chicken broth)
- 60 ml heavy cream or full-fat coconut milk (optional, for extra creaminess)
- 50 g grated Parmesan cheese, plus more for serving
- To taste salt and freshly ground black pepper
- For garnish fresh parsley or chives, chopped
Tools: A medium-sized saucepan or Dutch oven, a wooden spoon, and a sharp knife for chopping.
Notes: Using a flavorful broth is key for a deep savory base. Don’t skip the Parmesan—it adds salty, nutty complexity.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 14 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
- Why use rolled oats instead of instant? Rolled oats (old-fashioned oats) hold their texture much better and won’t turn to mush. They provide a heartier, more substantial bite that stands up beautifully to the savory cooking process.
- Can I use different mushrooms? Absolutely! Cremini are my go-to for their rich flavor, but shiitake, oyster, or even a mix of wild mushrooms would be fantastic. Each variety will bring its own unique earthy notes to the dish.
- Is the cream really necessary? Not strictly, but a splash of heavy cream or full-fat coconut milk at the end adds a lovely richness and velvety texture. If you prefer it dairy-free, you can skip it—the oatmeal will still be wonderfully creamy from the starch of the oats.
- What if I don’t have fresh thyme? Dried thyme works perfectly well here. Just use half the amount since dried herbs are more concentrated. The flavor will still infuse the dish with that warm, aromatic quality.
How to Make Mushroom and Thyme Oatmeal
Step 1: Start by heating the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or melted and foamy if using butter), add the finely chopped onion. You’ll want to sauté it for about 4–5 minutes, until it becomes soft and translucent. The trick is to cook it slowly so it sweetens rather than browns—this builds a wonderful flavor base.
Step 2: Add the minced garlic and sliced mushrooms to the pan. Cook, stirring occasionally, for another 6–8 minutes. You’ll notice the mushrooms will first release their liquid and then start to brown beautifully. That browning is where a ton of umami flavor develops, so don’t rush this step! Season with a pinch of salt and pepper to help draw out the moisture.
Step 3: Stir in the fresh thyme leaves and let them cook for about 30 seconds until fragrant. Thyme has a way of releasing its essential oils when it hits the heat, and that aroma… it’s just heavenly. This quick bloom really wakes up the herb’s flavor.
Step 4: Now, add the rolled oats to the pan. Stir them well to coat them in the oil and mushroom juices—toasting them for a minute like this enhances their nutty flavor and helps them stay distinct and not gummy when the liquid is added.
Step 5: Pour in the vegetable broth, give everything a good stir, and bring it to a gentle simmer. Once simmering, reduce the heat to low and let it cook uncovered for about 8–10 minutes. You’ll see the oats absorb the broth and the mixture thicken considerably. Stir occasionally to prevent sticking.
Step 6: When the oatmeal has reached your desired consistency (it should be creamy but still have a bit of bite), stir in the optional heavy cream and the grated Parmesan cheese. The Parmesan will melt into the oats, making them extra luxurious and salty. Taste and adjust seasoning with more salt and pepper if needed.
Step 7: Remove the pan from the heat and let it sit for a minute—this allows the oatmeal to thicken up just a touch more. Then, divide it into bowls, garnish generously with fresh parsley or chives and an extra sprinkle of Parmesan. Serve immediately while it’s wonderfully hot and creamy.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container up to 3 days.
- Freezer: Portion into freezer-safe containers and freeze up to 1 month.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the oatmeal beautifully, adding a fresh, crisp contrast.
- Soft-poached or fried eggs — A runny yolk stirred into the savory oats adds another layer of creaminess and protein, making the dish even more decadent and satisfying.
- Sautéed greens like spinach or kale — Wilted greens stirred in at the end or served on the side add color, nutrients, and a lovely earthy bitterness that complements the mushrooms.
Drinks
- A dry white wine like Sauvignon Blanc — Its crisp acidity and citrus notes cleanse the palate and balance the earthy, creamy flavors of the oatmeal perfectly.
- Earl Grey tea with a splash of milk — The bergamot in the tea has a floral-citrus quality that pairs surprisingly well with the thyme and mushrooms, creating a cozy, sophisticated pairing.
- A light-bodied lager or pale ale — The beer’s carbonation and slight bitterness cut through the dish’s richness, making each bite taste fresh and new.
Something Sweet
- Poached pears with a drizzle of honey — The soft, sweet pears provide a lovely, gentle finish that contrasts nicely with the savory notes of your meal without being too heavy.
- Dark chocolate espresso beans — Just a few of these after your meal offer a bitter, crunchy, and slightly sweet bite that cleanses the palate and satisfies any lingering cravings.
- A small bowl of vanilla bean ice cream — The cool, creamy sweetness is a classic, simple way to end the meal on a comforting and indulgent note.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. They cook too fast and turn to mush, resulting in a gluey, unappealing texture. Stick with old-fashioned rolled oats for the perfect creamy-yet-hearty consistency.
- Mistake: Crowding the pan when sautéing mushrooms. If you add too many mushrooms at once, they’ll steam instead of brown. Cook them in a single layer if possible,
Mushroom And Thyme Oatmeal
Make this savory Mushroom and Thyme Oatmeal in under 30 minutes! A creamy, earthy, and comforting meal perfect for dinner or brunch. Get the easy recipe now!
Ingredients
For the Ingredients
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1 tablespoon olive oil or butter
-
1 small yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
250 g cremini mushrooms (sliced)
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1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
-
120 g rolled oats (old-fashioned, not instant)
-
480 ml vegetable broth (or chicken broth)
-
60 ml heavy cream or full-fat coconut milk (optional, for extra creaminess)
-
50 g grated Parmesan cheese (plus more for serving)
-
salt and freshly ground black pepper (to taste)
-
fresh parsley or chives (chopped, for garnish)
Instructions
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Start by heating the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or melted and foamy if using butter), add the finely chopped onion. You’ll want to sauté it for about 4–5 minutes, until it becomes soft and translucent. The trick is to cook it slowly so it sweetens rather than browns—this builds a wonderful flavor base.01
-
Add the minced garlic and sliced mushrooms to the pan. Cook, stirring occasionally, for another 6–8 minutes. You’ll notice the mushrooms will first release their liquid and then start to brown beautifully. That browning is where a ton of umami flavor develops, so don’t rush this step! Season with a pinch of salt and pepper to help draw out the moisture.02
-
Stir in the fresh thyme leaves and let them cook for about 30 seconds until fragrant. Thyme has a way of releasing its essential oils when it hits the heat, and that aroma… it’s just heavenly. This quick bloom really wakes up the herb’s flavor.03
-
Now, add the rolled oats to the pan. Stir them well to coat them in the oil and mushroom juices—toasting them for a minute like this enhances their nutty flavor and helps them stay distinct and not gummy when the liquid is added.04
-
Pour in the vegetable broth, give everything a good stir, and bring it to a gentle simmer. Once simmering, reduce the heat to low and let it cook uncovered for about 8–10 minutes. You’ll see the oats absorb the broth and the mixture thicken considerably. Stir occasionally to prevent sticking.05
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When the oatmeal has reached your desired consistency (it should be creamy but still have a bit of bite), stir in the optional heavy cream and the grated Parmesan cheese. The Parmesan will melt into the oats, making them extra luxurious and salty. Taste and adjust seasoning with more salt and pepper if needed.06
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Remove the pan from the heat and let it sit for a minute—this allows the oatmeal to thicken up just a touch more. Then, divide it into bowls, garnish generously with fresh parsley or chives and an extra sprinkle of Parmesan. Serve immediately while it’s wonderfully hot and creamy.07
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