If you think oatmeal is only for sweet breakfasts, this savory Roasted Red Pepper and Feta Oatmeal will change your mind. It’s a creamy, smoky, and tangy bowl that’s perfect for a quick lunch, cozy dinner, or savory breakfast. You’ll love how the feta and roasted peppers transform simple oats into a comforting meal.
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Why You’ll Love This Roasted Red Pepper and Feta Oatmeal
- Flavor adventure: Smoky peppers and salty feta create a savory combination that sings.
- Creamy texture: Slow-cooked oats with broth yield a rich, velvety porridge.
- Endlessly customizable: A perfect base for eggs, greens, or extra veggies.
- Quick & easy: Ready in under 20 minutes for a fuss-free, wholesome meal.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups vegetable or chicken broth
- 1/2 cup roasted red peppers, finely chopped
- 1/2 cup crumbled feta cheese
- 1 small yellow onion, finely diced
- 1 large garlic clove, minced
- 1 tbsp olive oil
- 1/4 tsp smoked paprika
- 1/4 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley or chives for garnish (optional)
Tools: A medium saucepan, a wooden spoon, and a good knife for chopping.
Notes: Use good-quality broth for the best flavor base, and don’t skimp on the feta—its briny saltiness makes the dish incredibly moreish.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 14 g |
| Carbs: | 38 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Why old-fashioned oats? Steel-cut oats take too long, and instant oats can get mushy. Old-fashioned rolled oats give you the perfect, creamy-yet-textured result in just the right amount of time.
- Jarred roasted peppers are your friend. While you can absolutely roast your own, the ones from a jar are convenient, consistently tasty, and packed in a little oil that adds great flavor. Just be sure to pat them dry before chopping.
- Don’t skip the onion and garlic sauté. This is the foundation of your flavor. Taking those few extra minutes to properly soften the onion and toast the garlic will make your oatmeal taste deeply savory and complex.
- Feta quality matters. Try to find a block of feta in brine rather than pre-crumbled. It’s usually creamier, tangier, and less dry. You can crumble it yourself for a much better texture.
How to Make Roasted Red Pepper and Feta Oatmeal
Step 1: Start by dicing your onion and mincing the garlic. You want them nice and fine so they melt into the oatmeal. Heat the olive oil in your saucepan over medium heat until it shimmers. Add the onion and a pinch of salt, and cook for about 4-5 minutes, stirring occasionally, until they’ve softened and turned translucent. You’ll notice the kitchen starts to smell amazing.
Step 2: Add the minced garlic, smoked paprika, and dried oregano to the pan. Stir constantly for about 30 seconds to a minute—just until the garlic is fragrant. Be careful not to let it burn, or it’ll turn bitter. This quick toast really wakes up the spices and makes all the difference.
Step 3: Now, pour in the broth. You can use vegetable to keep it vegetarian, or chicken for a richer flavor. Scrape any bits off the bottom of the pan—that’s pure flavor! Turn the heat up to high and bring the broth to a steady boil.
Step 4: Once the broth is boiling, stir in the old-fashioned oats and the chopped roasted red peppers. Immediately reduce the heat to a gentle simmer. Let it cook, stirring occasionally, for about 5-7 minutes. You’ll see the oats start to absorb the liquid and the whole mixture will thicken beautifully.
Step 5: When the oatmeal has reached your desired consistency (it should be creamy but not soupy), take the pan off the heat. Now, stir in most of the crumbled feta, saving a little for garnish. The residual heat will melt the cheese into the oats, creating a wonderfully creamy, tangy sauce. Taste it and season with black pepper and a little more salt if needed (remember, the feta is already salty).
Step 6: Divide the savory oatmeal between two bowls. Top with the remaining feta, a sprinkle of fresh parsley or chives for a pop of color and freshness, and a final drizzle of olive oil if you’re feeling fancy. Serve it immediately while it’s hot and gloriously creamy.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat with a splash of broth or water, stirring until creamy.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a crisp, refreshing contrast to the warm, creamy oatmeal.
- Garlic sautéed mushrooms — Sliced cremini mushrooms cooked with plenty of garlic and thyme add an earthy, umami-rich component that pairs wonderfully with the smoky peppers and feta.
- Soft-boiled or fried egg — Adding an egg with a runny yolk turns this into a truly decadent meal. The yolk acts as a extra-rich sauce that blends perfectly with the savory oats.
Drinks
- A crisp, dry white wine — A glass of Sauvignon Blanc or Pinot Grigio cuts through the richness of the feta and complements the smoky notes from the paprika and peppers.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus cleanse the palate between bites, keeping each spoonful tasting bright and new.
- Light-bodied lager — A cold, crisp lager doesn’t overpower the dish and its carbonation provides a nice counterpoint to the creamy texture of the oatmeal.
Something Sweet
- Lemon olive oil cake — The bright, citrusy notes of the cake are a perfect, not-too-heavy follow-up that feels sophisticated and satisfying after a savory main.
- Dark chocolate and sea salt — Just a square or two of high-quality dark chocolate with a sprinkle of flaky salt provides a simple, elegant finish that contrasts the savory meal beautifully.
- Greek yogurt with honey and walnuts — This is light, tangy, and just sweet enough to feel like a proper dessert without undoing the savory bliss of the oatmeal.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. They absorb liquid too quickly and lack the texture needed for a satisfying savory dish. You’ll end up with a gluey, mushy porridge instead of something with a pleasant chew.
- Mistake: Adding the feta while still cooking. If you stir the feta in while the oatmeal is still on high heat, it can seize up and become a bit rubbery. Off the heat, it melts gently into creamy pockets.
- Mistake: Skipping the sauté step for the aromatics. Throwing raw onion and garlic into the broth will leave them crunchy and harsh-tasting. That initial cook in oil is non-negotiable for building a deep flavor base.
- Mistake: Not seasoning at the end. The saltiness of feta can vary by brand. Always taste your finished oatmeal and adjust the seasoning with salt and pepper just before serving to make it perfect for your palate.
Expert Tips
- Tip: Make a double batch for easy lunches. This oatmeal reheats surprisingly well. Just add a splash of broth or water when warming it up to bring back its creamy consistency. It’s a fantastic make-ahead meal.
- Tip: Toast your oats for a nuttier flavor. Before adding the broth, you can toast the dry oats in the pan with the onions for a minute or two. It adds a wonderful, nutty depth that makes the dish even more complex.
- Tip: Get creative with your mix-ins. Stir in a handful of baby spinach at the end for a green boost, or add a spoonful of tomato paste with the onions for a richer, more tomato-forward version. It’s a very forgiving recipe.
- Tip: Use the stovetop, not the microwave. For the best texture and control over the cooking process, the stovetop is the way to go. The microwave can heat unevenly and often results in an overcooked, gummy texture.
FAQs
Can I make this recipe vegan?
Absolutely! You can easily make a delicious vegan version. Simply substitute the feta with a firm, vegan feta-style cheese (many great nut-based options are available now), and use vegetable broth. The smoked paprika and roasted peppers provide so much flavor that you won’t miss the dairy at all.
What other cheeses could I use?
While feta is the star here, other soft, salty cheeses like goat cheese (chèvre) or even a ricotta salata would work beautifully. You could also finish it with a sharp, grated cheese like Pecorino Romano for a different kind of salty punch. The key is a cheese that provides a tangy contrast.
Is this oatmeal gluten-free?
Yes, as long as you use certified gluten-free oats, this recipe is naturally gluten-free. Oats themselves don’t contain gluten, but they are often processed in facilities that also handle wheat, so if you have celiac disease or a severe sensitivity, always check the packaging.
Can I use steel-cut oats instead?
You can, but it will change the recipe significantly. Steel-cut oats require a much longer cooking time (around 20-30 minutes) and more liquid. The texture will be much chewier and less creamy. If you do try it, adjust the liquid ratio to about 1 cup oats to 3-4 cups broth and simmer until tender.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The oats will thicken considerably as they cool. To reheat, add it back to a saucepan with a splash of broth or water over low heat, stirring frequently until warm and creamy again.
Roasted Red Pepper And Feta Oatmeal
Discover savory Roasted Red Pepper and Feta Oatmeal! A creamy, 20-minute meal perfect for lunch or dinner. Get the easy, flavor-packed recipe here!
Ingredients
For the Ingredients & Tools
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1 cup old-fashioned rolled oats
-
2 cups vegetable or chicken broth
-
1/2 cup roasted red peppers (finely chopped)
-
1/2 cup crumbled feta cheese
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1 small yellow onion (finely diced)
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1 large garlic clove (minced)
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1 tbsp olive oil
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1/4 tsp smoked paprika
-
1/4 tsp dried oregano
-
Salt and black pepper (to taste)
-
Fresh parsley or chives (for garnish (optional))
Instructions
-
Start by dicing your onion and mincing the garlic. You want them nice and fine so they melt into the oatmeal. Heat the olive oil in your saucepan over medium heat until it shimmers. Add the onion and a pinch of salt, and cook for about 4-5 minutes, stirring occasionally, until they’ve softened and turned translucent. You’ll notice the kitchen starts to smell amazing.01
-
Add the minced garlic, smoked paprika, and dried oregano to the pan. Stir constantly for about 30 seconds to a minute—just until the garlic is fragrant. Be careful not to let it burn, or it’ll turn bitter. This quick toast really wakes up the spices and makes all the difference.02
-
Now, pour in the broth. You can use vegetable to keep it vegetarian, or chicken for a richer flavor. Scrape any bits off the bottom of the pan—that’s pure flavor! Turn the heat up to high and bring the broth to a steady boil.03
-
Once the broth is boiling, stir in the old-fashioned oats and the chopped roasted red peppers. Immediately reduce the heat to a gentle simmer. Let it cook, stirring occasionally, for about 5-7 minutes. You’ll see the oats start to absorb the liquid and the whole mixture will thicken beautifully.04
-
When the oatmeal has reached your desired consistency (it should be creamy but not soupy), take the pan off the heat. Now, stir in most of the crumbled feta, saving a little for garnish. The residual heat will melt the cheese into the oats, creating a wonderfully creamy, tangy sauce. Taste it and season with black pepper and a little more salt if needed (remember, the feta is already salty).05
-
Divide the savory oatmeal between two bowls. Top with the remaining feta, a sprinkle of fresh parsley or chives for a pop of color and freshness, and a final drizzle of olive oil if you're feeling fancy. Serve it immediately while it’s hot and gloriously creamy.06
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