If you’ve ever wanted a breakfast more exciting than sweet oatmeal, this Pesto Cream Cheese Oatmeal is your answer. It’s a savory, creamy, and luxurious dish that comes together in under 15 minutes. The combination of creamy oats, tangy cream cheese, and vibrant pesto makes this pesto cream cheese oatmeal a cozy, restaurant-worthy meal.
If you're looking for the perfect Pesto Cream Cheese Oatmeal, you're in the right place. Whether you love Savory Oatmeal or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Pesto Cream Cheese Oatmeal
- Flavor game-changer: Savory herby pesto and rich cream cheese reinvent your morning bowl.
- Quick & fuss-free: Ready in about 10 minutes with simple stirring and simmering.
- Endlessly customizable: Easy to add extras like cherry tomatoes, spinach, or a fried egg.
- Keeps you full: Fiber from oats and richness from cream cheese provide lasting satisfaction.
Ingredients & Tools
- 1 cup rolled oats (old-fashioned style, not instant)
- 2 cups vegetable or chicken broth (or water for a lighter version)
- 3 tbsp prepared basil pesto (store-bought is fine, or use homemade)
- 2 tbsp cream cheese, softened
- 1 tbsp unsalted butter or olive oil
- 1 small garlic clove, minced (optional, for extra zing)
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish (if you have them)
Tools: Medium saucepan, wooden spoon or spatula, measuring cups/spoons
Notes: Broth adds savory depth; softened cream cheese ensures a silky texture.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 10 g |
| Fat: | 16 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 2 minutes | Cook Time: 10 minutes | Total Time: 12 minutes
Before You Start: Tips & Ingredient Notes
- Use rolled oats, not instant. Rolled oats hold their texture better and won’t turn to mush. Instant oats cook too quickly and can become gluey, which isn’t what we’re going for here.
- Broth is your secret weapon. Cooking the oats in broth instead of water adds a rich, savory base that makes this dish taste like a cozy risotto. If you’re using water, consider adding a pinch of salt and maybe a dash of soy sauce for umami.
- Let the cream cheese soften. Taking the cream cheese out of the fridge about 10 minutes before you start will help it blend smoothly into the oats. Cold cream cheese can leave little lumps—still tasty, but not as silky.
- Don’t be shy with the pesto. A good-quality pesto makes all the difference. If you’re using store-bought, give it a stir before measuring, as the oil can separate. Homemade pesto? Even better!
How to Make Pesto Cream Cheese Oatmeal
Step 1: Start by heating your broth in a medium saucepan over medium-high heat. You want it to come to a gentle boil—this usually takes about 3–4 minutes. If you’re using the optional garlic, now’s the time to add it to the broth so it infuses the liquid with a subtle aromatic flavor. You’ll notice the kitchen starts to smell amazing already.
Step 2: Once the broth is boiling, stir in the rolled oats. Reduce the heat to medium-low and let them simmer, stirring occasionally. You’ll see the oats start to absorb the liquid and thicken up. This should take about 5–7 minutes. The mixture should look creamy but still have a little movement—you don’t want it too dry at this stage.
Step 3: When the oats have thickened to your liking, turn off the heat. Now, add the softened cream cheese and pesto. Stir vigorously until everything is well combined and the cream cheese has melted into the oats. The color will turn a lovely pale green, and the texture should be smooth and velvety.
Step 4: Stir in the butter or olive oil for an extra layer of richness. Taste the oatmeal and season with salt and black pepper as needed—remember, the pesto and broth may already have salt, so go easy at first. The flavor should be balanced: herby from the pesto, tangy from the cream cheese, and deeply savory.
Step 5: Divide the oatmeal into bowls and top with a generous sprinkle of grated Parmesan cheese and a few fresh basil leaves if you have them. Serve immediately while it’s hot and creamy. Honestly, it’s best enjoyed right away, as the oats will continue to thicken as they sit.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Not recommended; oats become mushy upon thawing.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- Soft-boiled or fried egg — The runny yolk adds a luxurious sauce that blends beautifully with the creamy oats.
- Sautéed cherry tomatoes — Their bright acidity and slight sweetness cut through the richness of the oatmeal.
- Simple arugula salad — A handful of peppery greens dressed with lemon juice balances the dish perfectly.
Drinks
- Hot black tea or English Breakfast tea — The brisk tannins complement the herbal notes of the pesto.
- Freshly squeezed orange juice — A glass of OJ adds a sweet, citrusy contrast that wakes up your palate.
- Sparkling water with lemon — The bubbles and acidity help cleanse your palate between bites.
Something Sweet
- Fresh fruit salad — A mix of berries, melon, and grapes provides a light, refreshing finish.
- Dark chocolate square — Just a small piece of high-quality chocolate satisfies sweet cravings without overwhelming.
- Almond biscotti — The crunch and subtle sweetness pair wonderfully with the savory oatmeal.
Top Mistakes to Avoid
- Overcooking the oats. If you cook them too long, they can become mushy and lose their pleasant texture. Aim for creamy but still with a slight bite.
- Adding cold cream cheese straight from the fridge. This can result in little unmelted bits throughout your oatmeal. Let it soften first for a smoother consistency.
- Using instant oats. They break down too quickly and turn gluey, which really changes the mouthfeel of the dish. Stick with old-fashioned rolled oats.
- Skipping the taste-and-season step. Broths and pestos vary in saltiness, so always taste at the end and adjust with salt and pepper as needed.
Expert Tips
- Toast the oats first. For a nuttier flavor, toast the dry oats in the saucepan with a little butter or oil for 1–2 minutes before adding the broth. It adds a whole new dimension of taste.
- Make it ahead for busy weeks. Cook a larger batch and store it in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen it up.
- Experiment with different pestos. Try sun-dried tomato pesto, kale pesto, or even a cilantro-jalapeño version for a fun twist. Each will give the oatmeal a completely different personality.
- Add protein easily. Stir in a handful of cooked chickpeas, shredded chicken, or crumbled bacon at the end for a more substantial meal. It’s a great way to use up leftovers.
FAQs
Can I use steel-cut oats instead of rolled oats?
You can, but the cooking time will be longer—about 20–25 minutes—and you’ll need more liquid. Steel-cut oats have a chewier texture, which some people love, but they don’t get as creamy as rolled oats. If you do try it, use 1 cup steel-cut oats to 3 cups broth and simmer until tender.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats. Oats are naturally gluten-free, but they’re often processed in facilities that also handle wheat, so check the packaging if you’re sensitive. Also, ensure your broth and pesto are gluten-free—many store-bought brands are, but it’s always good to double-check.
Can I make this vegan?
Absolutely! Use vegetable broth, skip the butter (or use olive oil), and replace the cream cheese with a vegan cream cheese alternative. For the Parmesan topping, a sprinkle of nutritional yeast works wonderfully—it adds a cheesy, savory flavor without any dairy.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water and warm it gently on the stove over low heat, stirring frequently. The oats thicken as they cool, so the extra liquid helps bring back that creamy consistency.
What if I don’t have pesto?
No worries—you can make a quick substitute by blending fresh basil, a garlic clove, pine nuts (or walnuts), olive oil, and a pinch of salt. Or, for a simpler fix, stir in a tablespoon of olive oil, some dried herbs like oregano, and a handful of fresh spinach at the end. It won’t be exactly the same, but it’ll still be delicious!
Pesto Cream Cheese Oatmeal
Ready in 15 minutes, this savory Pesto Cream Cheese Oatmeal is a game-changing breakfast. Creamy, flavorful, and restaurant-worthy. Get the easy recipe now!
Ingredients
For the Ingredients
-
1 cup rolled oats (old-fashioned style, not instant)
-
2 cups vegetable or chicken broth (or water for a lighter version)
-
3 tbsp prepared basil pesto (store-bought is fine, or use homemade)
-
2 tbsp cream cheese (softened)
-
1 tbsp unsalted butter or olive oil
-
1 small clove garlic (minced, optional, for extra zing)
-
Salt and black pepper (to taste)
-
Grated Parmesan cheese (for serving)
-
Fresh basil leaves (for garnish, if you have them)
Instructions
-
Start by heating your broth in a medium saucepan over medium-high heat. You want it to come to a gentle boil—this usually takes about 3–4 minutes. If you’re using the optional garlic, now’s the time to add it to the broth so it infuses the liquid with a subtle aromatic flavor. You’ll notice the kitchen starts to smell amazing already.01
-
Once the broth is boiling, stir in the rolled oats. Reduce the heat to medium-low and let them simmer, stirring occasionally. You’ll see the oats start to absorb the liquid and thicken up. This should take about 5–7 minutes. The mixture should look creamy but still have a little movement—you don’t want it too dry at this stage.02
-
When the oats have thickened to your liking, turn off the heat. Now, add the softened cream cheese and pesto. Stir vigorously until everything is well combined and the cream cheese has melted into the oats. The color will turn a lovely pale green, and the texture should be smooth and velvety.03
-
Stir in the butter or olive oil for an extra layer of richness. Taste the oatmeal and season with salt and black pepper as needed—remember, the pesto and broth may already have salt, so go easy at first. The flavor should be balanced: herby from the pesto, tangy from the cream cheese, and deeply savory.04
-
Divide the oatmeal into bowls and top with a generous sprinkle of grated Parmesan cheese and a few fresh basil leaves if you have them. Serve immediately while it’s hot and creamy. Honestly, it’s best enjoyed right away, as the oats will continue to thicken as they sit.05
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