This roasted Brussels sprout oatmeal transforms humble oats into a cozy, savory masterpiece. With caramelized sprouts and Parmesan, it’s a nourishing comfort bowl perfect for any meal.
Craving a delicious Roasted Brussels Sprout Oatmeal? You've come to the right spot! From Savory Oatmeal favorites to amazing Chicken Recipes recipes, there's something here for everyone.
Why You’ll Love This Roasted Brussels Sprout Oatmeal
Savory game-changer: A sophisticated, comforting flip on sweet breakfasts.
Incredible texture: Creamy oats meet crispy, caramelized sprouts.
Versatile meal: Perfect for breakfast, lunch, or a light dinner.
Luxurious veggies: Feels like a treat while fueling your day.
Ingredients & Tools
- 1 cup steel-cut oats
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp salt (or to taste)
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley (for garnish)
Tools: Medium saucepan, baking sheet, parchment paper, large mixing bowl
Notes: The quality of your broth really makes a difference here, as it’s the main liquid that cooks the oats and infuses them with flavor. And don’t skip the fresh lemon juice at the end—it brightens everything up and cuts through the richness perfectly.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 12 g |
| Carbs: | 42 g |
| Fiber: | 9 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Why steel-cut oats? They hold their texture beautifully and don’t turn to mush like rolled oats can in a savory application. You’ll get a much heartier, more porridge-like consistency that stands up to the roasted veggies.
- Don’t overcrowd the baking sheet. If you pile all the Brussels sprouts onto one pan, they’ll steam instead of roast. You want a single layer with a little space between each piece for maximum crispiness.
- Taste your broth before adding salt. Some store-bought broths are quite salty already. It’s always best to season at the end, after the Parmesan has been added, to avoid an overly salty dish.
- The power of acid. That final splash of lemon juice is non-negotiable. It lifts all the earthy, savory flavors and makes the dish taste fresher and more balanced. If you don’t have a lemon, a dash of apple cider vinegar will work in a pinch.
How to Make Roasted Brussels Sprout Oatmeal
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. While the oven heats up, prepare your Brussels sprouts by trimming off the dry ends and cutting any large ones in half. Toss them in a large bowl with one tablespoon of the olive oil, the smoked paprika, black pepper, and a pinch of salt. Spread them out in a single layer on the prepared baking sheet. You’ll notice the aroma of the paprika already starting to bloom—it’s going to add a wonderful smoky depth.
Step 2: Roast the Brussels sprouts for 20-25 minutes, or until they are tender on the inside and have crispy, browned edges. You’ll want to give the pan a shake about halfway through to ensure they cook evenly. While they’re roasting, you can start the oatmeal. This timing works out perfectly so both components are ready around the same time.
Step 3: In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. You’re not looking for color here, just softening. Then, add the minced garlic and cook for another minute until it’s fragrant—be careful not to let the garlic burn, as it can turn bitter.
Step 4: Add the steel-cut oats to the pan and stir them around for about a minute. This quick toast will enhance their nutty flavor. Then, pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover the pot and let it cook for about 25-30 minutes, stirring occasionally. The oats should be tender and have absorbed most of the liquid, creating a creamy but not soupy consistency.
Step 5: Once the oatmeal is cooked, turn off the heat. Stir in the grated Parmesan cheese until it’s melted and fully incorporated. Now, fold in the roasted Brussels sprouts, reserving a small handful for a pretty garnish on top. Finally, stir in the fresh lemon juice. Give it a taste and adjust the seasoning with more salt and pepper if needed.
Step 6: To serve, ladle the savory oatmeal into bowls. Top with the reserved crispy Brussels sprouts, an extra sprinkle of Parmesan, and a generous scattering of fresh parsley. The vibrant green of the parsley against the deep green sprouts and creamy oats makes it look as good as it tastes. Dig in while it’s hot!
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 1 month. Thaw in fridge before reheating.
- Reviving: Reheat with a splash of broth or water to restore creamy consistency.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a crisp, refreshing contrast to the warm, creamy oatmeal.
- Garlic sautéed mushrooms — Adding a side of umami-rich mushrooms amplifies the earthy notes in the dish and makes the whole meal feel even more substantial and satisfying.
- Crispy roasted bacon or tempeh — For a hit of salty, crispy protein, crumble some bacon or pan-fried tempeh over the top. It adds another layer of texture and flavor that’s just fantastic.
Drinks
- A dry, crisp white wine like Sauvignon Blanc — The wine’s acidity and citrus notes cut through the richness of the Parmesan and complement the lemon in the dish beautifully, especially if you’re having this for dinner.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles are refreshing and the lemon echoes the bright note you stirred into the oatmeal, cleansing the palate between bites.
- Earl Grey tea — The bergamot in the tea has a lovely citrusy-floral quality that pairs surprisingly well with the savory, earthy flavors in the bowl, making it a great breakfast pairing.
Something Sweet
- Dark chocolate and orange biscotti — The bitter chocolate and bright citrus are a classic combo that provides a sweet, crunchy finish without being too heavy after your savory meal.
- A simple pear galette — The gentle sweetness of baked pears and a flaky, buttery crust is a lovely, elegant way to end a meal that started with this unique oatmeal.
- Honey-drizzled Greek yogurt with walnuts — It’s quick, easy, and the tangy yogurt with sweet honey and crunchy nuts is the perfect light and satisfying dessert.
Top Mistakes to Avoid
- Mistake: Using quick or rolled oats. They cook too quickly and become mushy, losing the desirable texture that holds up against the Brussels sprouts. Steel-cut oats are essential
Roasted Brussels Sprout Oatmeal
Discover savory Roasted Brussels Sprout Oatmeal! A creamy, crispy comfort bowl perfect for breakfast or dinner. Get the easy, gourmet recipe here.
Ingredients
For the Ingredients
-
1 cup steel-cut oats
-
4 cups vegetable broth (or chicken broth for non-vegetarian)
-
1 lb Brussels sprouts (trimmed and halved)
-
2 tbsp olive oil (divided)
-
1 medium yellow onion (finely diced)
-
3 cloves garlic (minced)
-
1/2 cup grated Parmesan cheese (plus more for serving)
-
1 tsp smoked paprika
-
1/2 tsp black pepper
-
1/4 tsp salt (or to taste)
-
2 tbsp fresh lemon juice
-
2 tbsp chopped fresh parsley (for garnish)
Instructions
-
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. While the oven heats up, prepare your Brussels sprouts by trimming off the dry ends and cutting any large ones in half. Toss them in a large bowl with one tablespoon of the olive oil, the smoked paprika, black pepper, and a pinch of salt. Spread them out in a single layer on the prepared baking sheet. You’ll notice the aroma of the paprika already starting to bloom—it’s going to add a wonderful smoky depth.01
-
Roast the Brussels sprouts for 20-25 minutes, or until they are tender on the inside and have crispy, browned edges. You’ll want to give the pan a shake about halfway through to ensure they cook evenly. While they’re roasting, you can start the oatmeal. This timing works out perfectly so both components are ready around the same time.02
-
In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. You’re not looking for color here, just softening. Then, add the minced garlic and cook for another minute until it’s fragrant—be careful not to let the garlic burn, as it can turn bitter.03
-
Add the steel-cut oats to the pan and stir them around for about a minute. This quick toast will enhance their nutty flavor. Then, pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover the pot and let it cook for about 25-30 minutes, stirring occasionally. The oats should be tender and have absorbed most of the liquid, creating a creamy but not soupy consistency.04
-
Once the oatmeal is cooked, turn off the heat. Stir in the grated Parmesan cheese until it’s melted and fully incorporated. Now, fold in the roasted Brussels sprouts, reserving a small handful for a pretty garnish on top. Finally, stir in the fresh lemon juice. Give it a taste and adjust the seasoning with more salt and pepper if needed.05
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To serve, ladle the savory oatmeal into bowls. Top with the reserved crispy Brussels sprouts, an extra sprinkle of Parmesan, and a generous scattering of fresh parsley. The vibrant green of the parsley against the deep green sprouts and creamy oats makes it look as good as it tastes. Dig in while it’s hot!06
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