This savory pesto and pine nut oatmeal transforms humble rolled oats into a creamy, herby meal. Perfect for quick breakfasts or comforting dinners, it comes together in minutes. The pesto and pine nut oatmeal is a flavor-packed twist on a classic.
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Why You’ll Love This Pesto and Pine Nut Oatmeal
Flavor game-changer: Bright pesto and toasty pine nuts transform humble oats.
Incredibly versatile: Enjoy it plain or dress it up with eggs or veggies.
Ready in 15 minutes: A satisfying meal perfect for busy mornings.
Nourishing comfort food: Provides lasting energy without feeling heavy.
Ingredients & Tools
- 1 cup rolled oats (old-fashioned oats work best here)
- 2 cups vegetable broth (or water, but broth adds more depth)
- 3 tbsp basil pesto (homemade or good-quality store-bought)
- 2 tbsp pine nuts
- 1 tbsp olive oil
- 2 tbsp grated Parmesan cheese, plus extra for serving
- 1 small garlic clove, minced (optional, for extra zing)
- Salt and black pepper to taste
- Fresh basil leaves for garnish (if you have them on hand)
Tools: Medium saucepan, wooden spoon, small skillet for toasting nuts
Notes: Use a pesto you love; toasting the pine nuts is essential for nutty depth.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 12 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Use rolled oats, not instant. Instant oats can turn mushy really quickly, and we want a texture that’s creamy but still has a bit of substance. Rolled oats hold their shape better and give you that perfect consistency.
- Don’t skip toasting the pine nuts. Toasting unlocks their oils and gives them a deeper, nuttier flavor. You’ll know they’re done when they’re lightly golden and smell amazing—just keep a close eye, because they can burn fast.
- Taste your pesto before adding. Pesto can vary a lot in saltiness and intensity. If yours is very salty, you might not need extra salt. If it’s mild, you might want to add a pinch more. A little taste-test goes a long way here.
- Consider your broth. Using vegetable broth instead of water adds a lovely savory backbone. If you’re using a strongly flavored broth, though, be mindful of how it pairs with the pesto. A light, neutral veggie broth usually works best.
How to Make Pesto and Pine Nut Oatmeal
Step 1: First, toast those pine nuts. Place a small, dry skillet over medium heat and add the pine nuts. Toast them for 2–3 minutes, shaking the pan often, until they’re fragrant and lightly golden. You’ll notice them darken just a shade—that’s when you know they’re ready. Transfer them to a plate immediately so they don’t keep cooking in the hot pan.
Step 2: Now, start your oatmeal. In a medium saucepan, bring the vegetable broth to a gentle boil. If you’re using the optional garlic, you can sauté it in a bit of olive oil for 30 seconds first to mellow the flavor, but that’s totally up to you. Once the broth is bubbling, stir in the rolled oats.
Step 3: Reduce the heat to low and let the oats simmer for about 5–7 minutes, stirring occasionally. You’re looking for a creamy consistency where the oats have absorbed most of the liquid but aren’t dry. If it looks too thick, you can add a splash more broth or water. The mixture should coat the back of your spoon nicely.
Step 4: Once the oats are cooked, turn off the heat and stir in the pesto, olive oil, and grated Parmesan. Mix everything until the pesto is evenly distributed and the oatmeal takes on a lovely green hue. Taste it here—this is the time to season with salt and black pepper if needed.
Step 5: Divide the oatmeal between two bowls. Top with the toasted pine nuts, an extra sprinkle of Parmesan, and a few fresh basil leaves if you have them. For an extra treat, you can drizzle a little more olive oil or pesto on top. Serve immediately while it’s warm and creamy.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 2 days.
- Freezer: Not recommended; oats become mushy upon thawing.
- Reviving: Reheat with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A soft-boiled or fried egg — The runny yolk mingles with the savory oats and adds a rich, silky texture that’s absolutely divine.
- Sautéed spinach or kale — A handful of garlicky greens stirred in or served on top adds color, nutrients, and a lovely earthy contrast.
- Roasted cherry tomatoes — Their sweet, burst-in-your-mouth quality balances the herby pesto and makes the bowl feel extra special.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — If you’re having this for dinner, the wine’s acidity cuts through the richness and complements the herbal notes beautifully.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites and keep things feeling light.
- Hot tea with a hint of mint — The minty freshness echoes the basil in the pesto and makes for a soothing, well-rounded meal.
Something Sweet
- Fresh berries with a dollop of yogurt — After a savory meal, a simple bowl of sweet-tart berries feels refreshing and not too heavy.
- A square of dark chocolate — Just a little piece to enjoy with your tea or coffee—it’s a bittersweet finish that satisfies without overwhelming.
- Almond biscotti — The crunch and subtle nuttiness pair wonderfully, and they’re perfect for dipping if you’re lingering at the table.
Top Mistakes to Avoid
- Overcooking the oats. If you cook them too long, they can become gluey and lose their pleasant texture. Take them off the heat when they’re creamy but still have a bit of bite.
- Burning the pine nuts. They go from perfectly toasted to acrid and black in seconds. Use medium heat, shake the pan constantly, and as soon as you smell that nutty aroma, they’re done.
- Adding the pesto too early. Stirring pesto into the oats while they’re still cooking can dull its bright, fresh flavor. Always fold it in at the end, off the heat.
- Using quick oats instead of rolled oats. Quick oats break down too easily and can turn your dish into porridge rather than a textured, satisfying bowl. Stick with old-fashioned rolled oats for the best results.
Expert Tips
- Toast extra pine nuts. I always make a bigger batch and store them in a jar—they’re fantastic sprinkled over salads, pasta, or even yogurt. It saves time next time you want that toasty crunch.
- Swirl in a spoonful of Greek yogurt. Just before serving, add a dollop of thick yogurt for extra creaminess and a tangy contrast. It makes the oatmeal even more luxurious.
- Make it ahead for busy mornings. Cook a big batch of plain oats
Pesto And Pine Nut Oatmeal
Try this easy Pesto and Pine Nut Oatmeal recipe for a savory, 15-minute meal. Perfect for breakfast or dinner. Get the simple, delicious recipe here!
Ingredients
For the Ingredients
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1 cup rolled oats
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2 cups vegetable broth
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3 tbsp basil pesto
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2 tbsp pine nuts
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1 tbsp olive oil
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2 tbsp grated Parmesan cheese
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1 small clove garlic (minced)
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Salt and black pepper (to taste)
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Fresh basil leaves (for garnish)
Instructions
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First, toast those pine nuts. Place a small, dry skillet over medium heat and add the pine nuts. Toast them for 2–3 minutes, shaking the pan often, until they’re fragrant and lightly golden. You’ll notice them darken just a shade—that’s when you know they’re ready. Transfer them to a plate immediately so they don’t keep cooking in the hot pan.01
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Now, start your oatmeal. In a medium saucepan, bring the vegetable broth to a gentle boil. If you’re using the optional garlic, you can sauté it in a bit of olive oil for 30 seconds first to mellow the flavor, but that’s totally up to you. Once the broth is bubbling, stir in the rolled oats.02
-
Reduce the heat to low and let the oats simmer for about 5–7 minutes, stirring occasionally. You’re looking for a creamy consistency where the oats have absorbed most of the liquid but aren’t dry. If it looks too thick, you can add a splash more broth or water. The mixture should coat the back of your spoon nicely.03
-
Once the oats are cooked, turn off the heat and stir in the pesto, olive oil, and grated Parmesan. Mix everything until the pesto is evenly distributed and the oatmeal takes on a lovely green hue. Taste it here—this is the time to season with salt and black pepper if needed.04
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Divide the oatmeal between two bowls. Top with the toasted pine nuts, an extra sprinkle of Parmesan, and a few fresh basil leaves if you have them. For an extra treat, you can drizzle a little more olive oil or pesto on top. Serve immediately while it’s warm and creamy.05
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