If you’ve ever wished your oatmeal could be a savory, risotto-like meal, this Pesto and Sundried Tomato Oatmeal is your answer. It’s creamy, deeply flavorful, and ready in 20 minutes. Think of it as a cozy, quick-cooking alternative to polenta or rice, packed with Mediterranean vibes.
Nothing beats a great Pesto and Sundried Tomato Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Pesto and Sundried Tomato Oatmeal
- Game-changer meal: Big savory flavor in under 20 minutes.
- Creamy, satisfying texture: Luxuriously soft and risotto-like.
- Incredibly versatile: A fantastic template for using what you have.
- Bold Mediterranean flavors: Herby pesto and sweet-tart tomatoes.
Ingredients & Tools
- 1 cup rolled oats (old-fashioned, not instant)
- 2 cups vegetable broth (or chicken broth)
- 1/4 cup sundried tomatoes in oil, drained and chopped
- 3 tablespoons basil pesto (store-bought or homemade)
- 2 tablespoons grated Parmesan cheese, plus more for serving
- 1 small garlic clove, minced
- 1 tablespoon olive oil (use the oil from the sundried tomatoes if you have it)
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Tools: A medium saucepan, a wooden spoon or spatula, and a measuring cup.
Notes: Using a good-quality broth is key here—it’s the main source of flavor for the oats, so choose one you really like the taste of. And don’t skip the Parmesan! It adds a lovely salty, umami depth that makes the whole dish sing.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 12 g |
| Fat: | 18 g |
| Carbs: | 42 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Rolled oats are your best friend here. They hold their shape better than quick oats and give you that perfect, creamy-yet-textured consistency. Steel-cut oats will work but require much more liquid and a longer cooking time.
- Your broth matters—a lot. Since the oats absorb the cooking liquid, a flavorful broth is non-negotiable. If your broth is a bit bland, don’t be shy with seasoning at the end.
- Don’t drain that sundried tomato oil! That oil is liquid gold, packed with tomato and herb flavor. Use it to sauté the garlic or drizzle over the finished dish for an extra flavor boost.
- Pesto power. Stir the pesto in at the very end, off the heat. This preserves its fresh, bright flavor and vibrant green color. Cooking it for too long can make it bitter and dull.
How to Make Pesto and Sundried Tomato Oatmeal
Step 1: Warm your saucepan over medium heat and add the olive oil (or that lovely sundried tomato oil). Once the oil is shimmering, add the minced garlic and sauté for just about 30 seconds until it becomes fragrant. You’ll notice that amazing aroma—be careful not to let the garlic brown, as it can turn bitter. This quick step builds a fantastic flavor foundation for your oats.
Step 2: Add the rolled oats to the pan. Stir them constantly for 1-2 minutes to toast them lightly in the oil. This is a little pro-trick that gives the oatmeal a wonderful nutty flavor and helps prevent it from becoming gummy later on. The oats should smell toasty and look a shade darker.
Step 3: Now, pour in the vegetable broth. Be careful, as it might sizzle and steam a bit. Add a good pinch of black pepper at this stage. Bring the mixture to a lively simmer, then immediately reduce the heat to low. This gentle cooking is what will give you that perfect, creamy texture without scorching the bottom.
Step 4: Let the oatmeal simmer gently for about 8-10 minutes, stirring occasionally. You’ll notice it start to thicken significantly. About halfway through the cooking time, stir in the chopped sundried tomatoes. This allows them to soften slightly and infuse their sweet-tart flavor throughout the entire dish.
Step 5: Once the oats have absorbed most of the liquid and are tender and creamy, take the pan off the heat. It should look like a thick, porridge-like consistency. Now, stir in the pesto and the grated Parmesan cheese. The residual heat is enough to warm them through and melt the cheese beautifully without overcooking the pesto.
Step 6: Give it a final taste—this is your moment. Does it need a pinch more salt? Another crack of pepper? Adjust the seasoning to your liking. If the oatmeal seems too thick, you can stir in a tablespoon or two of hot water or broth to loosen it up to your preferred consistency.
Step 7: Serve immediately! Divide the savory oatmeal between two bowls. Top with an extra sprinkle of Parmesan, a few fresh basil leaves if you have them, and a final drizzle of olive oil for a restaurant-worthy finish. It’s best enjoyed right away while it’s hot and wonderfully creamy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended—oats become mushy upon thawing.
- Reviving: Reheat with a splash of broth or water, stirring over low heat. Add fresh pesto after warming.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just lemon juice and olive oil cuts through the richness of the oatmeal perfectly.
- Grilled lemon chicken or shrimp — Adding a lean protein on the side turns this from a light meal into a seriously satisfying dinner that feels complete.
- Roasted asparagus or broccoli — The caramelized, crispy edges of roasted vegetables provide a lovely textural contrast to the creamy oats.
Drinks
- A crisp Sauvignon Blanc — The wine’s citrusy and herbal notes are a fantastic match for the basil and Parmesan flavors in the dish.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and acidity are wonderfully refreshing and help cleanse the palate between bites.
- Iced green tea — Its slight bitterness and clean finish complement the savory, umami-rich profile of the oatmeal without overpowering it.
Something Sweet
- Dark chocolate almond clusters — A few pieces of something dark and slightly bitter after the savory meal feels like a sophisticated, not-too-sweet ending.
- Lemon sorbet — It’s light, palate-cleansing, and the zingy citrus is a fantastic way to finish a meal that started with such rich, savory notes.
- A simple shortbread cookie — The buttery, crumbly texture and mild sweetness are a comforting and classic way to round things out.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. They become mushy far too quickly and won’t give you that desirable, risotto-like texture. Stick with old-fashioned rolled oats for the best results.
- Mistake: Adding the pesto too early. Pesto is a fresh sauce, and simmering it for a long time will cause the basil to darken and lose its vibrant flavor. Always stir it in at the very end, off the heat.
- Mistake: Not toasting the oats first. Skipping the quick toast in the oil means you miss out on a layer of nutty, complex flavor. It only takes a minute but makes a noticeable difference.
- Mistake: Walking away while it simmers. Oatmeal can stick to the bottom of the pan surprisingly fast. Stay nearby and give it an occasional stir to ensure even cooking and to prevent a burnt layer from forming.
Expert Tips
- Tip: Make it a “pantry clean-out” meal. This recipe is incredibly flexible. Toss in a handful of spinach at the end to wilt, or add some canned chickpeas for extra protein. Leftover roasted vegetables? Chop them up and stir them in.
- Tip: Prep your add-ins ahead of time. Chop your sundried tomatoes and mince your garlic the night before. In the morning, you can have this on the table in under 10 minutes of active cooking—it’s that fast.
- Tip: Create a “swirl” effect for presentation. When serving, dollop a little extra pesto on top and use the tip of a knife to gently swirl it through the oatmeal for a beautiful, marbled look that’s sure to impress.
- Tip: For ultimate creaminess, try a different liquid ratio. If you love an exceptionally creamy texture, try using 1 ¾ cups broth and ¼ cup of milk or cream, adding the dairy in with the pesto at the end.
FAQs
Can I make this recipe vegan?
Absolutely! It’s very easy to adapt. Simply use a vegan pesto (many store-bought versions are vegan, or you can make your own without cheese) and skip the Parmesan cheese or use a vegan alternative. The sundried tomatoes and broth provide plenty of savory flavor on their own, so you won’t feel like you’re missing out at all.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the oats will continue to absorb moisture and thicken significantly. To reheat, place it in a saucepan with a splash of water or broth over low heat, stirring frequently until warm. You may need to add a fresh little dollop of pesto after reheating to brighten it up again.
Can I use steel-cut oats instead?
You can, but it changes the recipe quite a bit. Steel-cut oats require more liquid (about a 1:3 or 1:4 oat-to-liquid ratio) and a much longer cooking time (25-30 minutes). I’d recommend trying the recipe with rolled oats first to get a feel for the technique and flavors before experimenting with steel-cut.
What other toppings work well?
Oh, the possibilities are endless! A soft-boiled or fried egg with a runny yolk is fantastic. For crunch, try toasted pine nuts or walnuts. For freshness, a sprinkle of chopped chives or parsley. A drizzle of chili oil or a sprinkle of red pepper flakes would add a lovely kick of heat, too.
Is this dish gluten-free?
Yes, as long as you use certified gluten-free oats. Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat, so cross-contamination can be an issue for those with celiac disease or a severe sensitivity. Always check the labels on your oats and broth to be safe.
Pesto And Sundried Tomato Oatmeal
Transform your breakfast with this savory Pesto and Sundried Tomato Oatmeal recipe. Ready in 20 minutes with rich Mediterranean flavors. Get the easy recipe now!
Ingredients
For the Ingredients & Tools
-
1 cup rolled oats (old-fashioned, not instant)
-
2 cups vegetable broth (or chicken broth)
-
1/4 cup sundried tomatoes in oil (drained and chopped)
-
3 tablespoons basil pesto (store-bought or homemade)
-
2 tablespoons grated Parmesan cheese (plus more for serving)
-
1 small clove garlic (minced)
-
1 tablespoon olive oil (use the oil from the sundried tomatoes if you have it)
-
Salt and black pepper (to taste)
-
Fresh basil leaves (for garnish (optional))
Instructions
-
Warm your saucepan over medium heat and add the olive oil (or that lovely sundried tomato oil). Once the oil is shimmering, add the minced garlic and sauté for just about 30 seconds until it becomes fragrant. You’ll notice that amazing aroma—be careful not to let the garlic brown, as it can turn bitter. This quick step builds a fantastic flavor foundation for your oats.01
-
Add the rolled oats to the pan. Stir them constantly for 1-2 minutes to toast them lightly in the oil. This is a little pro-trick that gives the oatmeal a wonderful nutty flavor and helps prevent it from becoming gummy later on. The oats should smell toasty and look a shade darker.02
-
Now, pour in the vegetable broth. Be careful, as it might sizzle and steam a bit. Add a good pinch of black pepper at this stage. Bring the mixture to a lively simmer, then immediately reduce the heat to low. This gentle cooking is what will give you that perfect, creamy texture without scorching the bottom.03
-
Let the oatmeal simmer gently for about 8-10 minutes, stirring occasionally. You’ll notice it start to thicken significantly. About halfway through the cooking time, stir in the chopped sundried tomatoes. This allows them to soften slightly and infuse their sweet-tart flavor throughout the entire dish.04
-
Once the oats have absorbed most of the liquid and are tender and creamy, take the pan off the heat. It should look like a thick, porridge-like consistency. Now, stir in the pesto and the grated Parmesan cheese. The residual heat is enough to warm them through and melt the cheese beautifully without overcooking the pesto.05
-
Give it a final taste—this is your moment. Does it need a pinch more salt? Another crack of pepper? Adjust the seasoning to your liking. If the oatmeal seems too thick, you can stir in a tablespoon or two of hot water or broth to loosen it up to your preferred consistency.06
-
Serve immediately! Divide the savory oatmeal between two bowls. Top with an extra sprinkle of Parmesan, a few fresh basil leaves if you have them, and a final drizzle of olive oil for a restaurant-worthy finish. It’s best enjoyed right away while it’s hot and wonderfully creamy.07
Not what you're looking for?
