This roasted red pepper and goat cheese oatmeal is a savory, sophisticated meal perfect for brunch or dinner. Creamy oats, smoky peppers, and tangy cheese create an elegant dish in under 30 minutes. It’s a delicious way to enjoy oatmeal beyond breakfast.
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Why You’ll Love This Roasted Red Pepper and Goat Cheese Oatmeal
- Flavor revelation: Sweet, smoky peppers and tangy goat cheese create a restaurant-quality taste.
- Versatile & forgiving: Use jarred or homemade peppers; feta works if you don’t have goat cheese.
- Texture dream: Creamy oats, sweet corn pops, and fresh herbs in every spoonful.
- Any-time meal: Fantastic for breakfast, lunch, or a quick dinner in under 30 minutes.
Ingredients & Tools
- 1 cup rolled oats (old-fashioned, not instant)
- 2 cups vegetable broth (or chicken broth for non-vegetarian)
- 1/2 cup roasted red peppers, finely chopped
- 2 oz goat cheese, crumbled, plus more for garnish
- 1 small shallot, finely diced
- 1 clove garlic, minced
- 1/4 cup frozen corn kernels
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Tools: A medium saucepan, a good wooden spoon, and a sharp knife for chopping.
Notes: Use good-quality broth as the flavor base; fresh thyme makes a noticeable difference.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 14 g |
| Carbs: | 38 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Storage & Freshness Guide
- Fridge: Cool completely, store in 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
- 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 creamy, warm oatmeal.
- Soft-poached or fried eggs — Adding a perfectly runny egg on top turns this into an ultra-decadent meal. The rich yolk mingling with the savory oats is a true game-changer.
- Sautéed mushrooms and spinach — A side of earthy mushrooms and wilted greens adds another layer of savory depth and makes the meal feel even more substantial and complete.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — The wine’s acidity and citrus notes cut through the richness of the goat cheese and cleanse the palate beautifully between bites.
- Sparkling water with a lemon twist — For a non-alcoholic option, the bubbles and citrus provide a refreshing lift that balances the creaminess of the dish perfectly.
- A light-bodied, hoppy IPA — The beer’s bitterness contrasts wonderfully with the sweet peppers and creamy cheese, creating a surprisingly harmonious pairing.
Something Sweet
- Dark chocolate and orange segments — A few squares of high-cocoa chocolate and some juicy orange slices offer a bittersweet, elegant finish that doesn’t feel too heavy after a savory meal.
- Lemon sorbet — Its bright, clean, and tart flavor is the perfect palate-cleanser and provides a wonderfully light and refreshing endnote.
- Almond biscotti for dipping — The crunchy, nutty cookies are just sweet enough to satisfy a craving and are fantastic with a final cup of coffee or tea.
Before You Start: Tips & Ingredient Notes
- Why rolled oats and not instant? Rolled oats (old-fashioned) have the perfect texture for this dish—they become creamy but still retain a pleasant bite. Instant oats will turn into a mushy, unappealing paste, so it’s worth using the right kind.
- Jarred vs. homemade roasted peppers. Jarred peppers are a fantastic, time-saving option. Just be sure to drain and pat them dry to remove excess liquid. If you have the time, roasting your own bell peppers will add an incredible depth of smoky sweetness.
- Don’t skip the aromatics. Sautéing the shallot and garlic in olive oil first is a non-negotiable step. This builds a flavor base that infuses the entire dish with a savory, aromatic foundation that raw ingredients just can’t provide.
- Goat cheese alternatives. If you’re not a fan of goat cheese, feta cheese will give you a similar salty, tangy punch. For a milder creaminess, a dollop of whole-milk ricotta or even a soft cream cheese would work beautifully.
How to Make Roasted Red Pepper and Goat Cheese Oatmeal
Step 1: Start by prepping all your ingredients. Finely dice the shallot, mince the garlic, and chop the roasted red peppers into small, bite-sized pieces. Having everything ready to go makes the cooking process smooth and stress-free. Crumble your goat cheese and measure out your broth and oats so you’re not scrambling mid-recipe.
Step 2: Heat the olive oil in your medium saucepan over medium heat. Add the diced shallot and a pinch of salt, and sauté for about 3-4 minutes until they become soft and translucent. You’ll notice the kitchen starts to smell amazing. Now, add the minced garlic and cook for just another 30 seconds until fragrant—be careful not to let the garlic burn, as it can turn bitter.
Step 3: Add the rolled oats to the pan. Stir them constantly for about 1-2 minutes to toast them lightly in the oil and aromatics. This is a little pro-trick that gives the oats a wonderfully nutty flavor and helps prevent them from becoming gummy later on. The oats should smell toasty and look a shade darker.
Step 4: Pour in the vegetable broth, add the chopped roasted red peppers, frozen corn, and fresh thyme. Give everything a good stir to combine. Bring the mixture to a lively simmer, then immediately reduce the heat to low. This is where the magic happens—the oats will start to drink up that flavorful broth.
Step 5: Let the oatmeal simmer gently for about 8-10 minutes, stirring occasionally. You’re looking for the oats to be tender and the mixture to have thickened to a creamy, porridge-like consistency. If it looks too thick, you can add a splash more broth or water. If it’s too thin, just let it cook for another minute or two.
Step 6: Once the oatmeal is cooked to your desired consistency, take the pan off the heat. This is the crucial moment for the goat cheese! Stir in about three-quarters of the crumbled goat cheese, reserving the rest for garnish. The residual heat will melt the cheese beautifully into the oats, creating a luxuriously creamy and tangy sauce.
Step 7: Taste and season generously with salt and freshly cracked black pepper. The broth and cheese provide saltiness, but you’ll likely need a bit more to make all the flavors pop. Be your own best taste tester here—seasoning is everything.
Step 8: Ladle the savory oatmeal into bowls. Top with the remaining crumbled goat cheese, a sprinkle of fresh parsley or chives, and an extra grind of black pepper. For a final touch, a tiny drizzle of good olive oil over the top adds a lovely richness. Serve immediately while it’s wonderfully hot and creamy.
Roasted Red Pepper And Goat Cheese Oatmeal
Discover savory Roasted Red Pepper and Goat Cheese Oatmeal. This easy, 30-minute recipe is perfect for brunch or dinner. Try this delicious meal today!
Ingredients
For the Ingredients
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1 cup rolled oats (old-fashioned, not instant)
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2 cups vegetable broth (or chicken broth for non-vegetarian)
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1/2 cup roasted red peppers (finely chopped)
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2 oz goat cheese (crumbled, plus more for garnish)
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1 small shallot (finely diced)
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1 clove garlic (minced)
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1/4 cup frozen corn kernels
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1 tbsp olive oil
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1 tsp fresh thyme leaves (or 1/2 tsp dried)
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Salt and black pepper (to taste)
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Fresh parsley or chives (for garnish)
Instructions
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Start by prepping all your ingredients. Finely dice the shallot, mince the garlic, and chop the roasted red peppers into small, bite-sized pieces. Having everything ready to go makes the cooking process smooth and stress-free. Crumble your goat cheese and measure out your broth and oats so you’re not scrambling mid-recipe.01
-
Heat the olive oil in your medium saucepan over medium heat. Add the diced shallot and a pinch of salt, and sauté for about 3-4 minutes until they become soft and translucent. You’ll notice the kitchen starts to smell amazing. Now, add the minced garlic and cook for just another 30 seconds until fragrant—be careful not to let the garlic burn, as it can turn bitter.02
-
Add the rolled oats to the pan. Stir them constantly for about 1-2 minutes to toast them lightly in the oil and aromatics. This is a little pro-trick that gives the oats a wonderfully nutty flavor and helps prevent them from becoming gummy later on. The oats should smell toasty and look a shade darker.03
-
Pour in the vegetable broth, add the chopped roasted red peppers, frozen corn, and fresh thyme. Give everything a good stir to combine. Bring the mixture to a lively simmer, then immediately reduce the heat to low. This is where the magic happens—the oats will start to drink up that flavorful broth.04
-
Let the oatmeal simmer gently for about 8-10 minutes, stirring occasionally. You’re looking for the oats to be tender and the mixture to have thickened to a creamy, porridge-like consistency. If it looks too thick, you can add a splash more broth or water. If it's too thin, just let it cook for another minute or two.05
-
Once the oatmeal is cooked to your desired consistency, take the pan off the heat. This is the crucial moment for the goat cheese! Stir in about three-quarters of the crumbled goat cheese, reserving the rest for garnish. The residual heat will melt the cheese beautifully into the oats, creating a luxuriously creamy and tangy sauce.06
-
Taste and season generously with salt and freshly cracked black pepper. The broth and cheese provide saltiness, but you’ll likely need a bit more to make all the flavors pop. Be your own best taste tester here—seasoning is everything.07
-
Ladle the savory oatmeal into bowls. Top with the remaining crumbled goat cheese, a sprinkle of fresh parsley or chives, and an extra grind of black pepper. For a final touch, a tiny drizzle of good olive oil over the top adds a lovely richness. Serve immediately while it’s wonderfully hot and creamy.08
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