If you crave a savory, comforting breakfast beyond eggs or toast, this Spinach and Artichoke Oatmeal is your new best friend. It transforms the flavors of your favorite creamy dip into a wholesome, cheesy bowl of oats. Quick, adaptable, and deeply satisfying, it’s perfect for any meal.
Craving a delicious Spinach and Artichoke Oatmeal? You've come to the right spot! From Savory Oatmeal favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Spinach and Artichoke Oatmeal
- Flavor powerhouse: All the cozy, nostalgic taste of spinach-artichoke dip in a meal-worthy bowl.
- Incredibly versatile: Perfect for breakfast, lunch, or dinner, and easy to customize.
- One-pot wonder: Everything cooks in a single saucepan for maximum flavor and minimal cleanup.
- Greens made easy: A deliciously sneaky way to get your veggies in first thing.
Ingredients & Tools
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1/2 small yellow onion, finely chopped
- 1 cup old-fashioned rolled oats (not instant)
- 2 1/2 cups vegetable or chicken broth
- 1/4 cup heavy cream or whole milk
- 1 cup (packed) fresh spinach, roughly chopped
- 1 cup canned or jarred artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup cream cheese, softened
- To taste salt and black pepper
- Pinch of red pepper flakes (optional)
Tools: A medium saucepan, a wooden spoon or spatula, and a measuring cup.
Notes: Using old-fashioned rolled oats is key for texture. Don’t skip the cream cheese—it creates the signature velvety consistency.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 15 g |
| Fat: | 18 g |
| Carbs: | 40 g |
| Fiber: | 7 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Why broth instead of water? Using broth instead of water is a total game-changer for savory oatmeal. It builds a deep, savory foundation from the very beginning, so your oats are flavorful through and through.
- Can I use frozen spinach? Absolutely! Just make sure to thaw it completely and squeeze out every last drop of excess water. You don’t want to water down your beautifully creamy oatmeal.
- What’s the best type of artichoke hearts to use? I prefer the marinated artichoke hearts from a jar because they add a little extra flavor, but canned in water work perfectly fine too. Just give them a good chop so they distribute evenly.
- Don’t have cream cheese? A tablespoon or two of sour cream or Greek yogurt stirred in at the end will also add a lovely tang and creaminess. It’s all about that rich finish.
How to Make Spinach and Artichoke Oatmeal
Step 1: Start by warming your olive oil or butter in a medium saucepan over medium heat. Once it’s shimmering (or melted), add the chopped onion. Sauté for about 3-4 minutes, until the onion turns soft and translucent. You’ll notice the kitchen starting to smell amazing already. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as that will make it bitter.
Step 2: Add the rolled oats to the pan. Stir them around for a minute or two, toasting them in the oil and onion mixture. This is a simple but crucial step—it gives the oats a lovely, nutty depth of flavor and helps them stay distinct and chewy instead of becoming gummy. You’ll see them darken just a shade.
Step 3: Carefully pour in the broth. It will sizzle and steam—that’s a good sign! Add a good pinch of salt and black pepper, and the red pepper flakes if you’re using them. Give everything a good stir, then bring the mixture to a lively simmer. Once it’s bubbling, reduce the heat to low and let it cook gently for about 5 minutes, stirring occasionally.
Step 4: After 5 minutes, most of the liquid should be absorbed, but the oats will still look a little wet. This is the perfect time to stir in the heavy cream (or milk). This is what makes the texture so luxuriously creamy. Now, add the chopped artichoke hearts and the packed fresh spinach. Stir continuously—the spinach will wilt dramatically and turn a vibrant green within a minute.
Step 5: Now for the cheesy magic. Take the pan off the heat. Add the softened cream cheese and the grated Parmesan. Stir vigorously until the cream cheese has completely melted into the oats and the cheese is stringy and glorious. The residual heat is enough to melt everything without the risk of the cheese seizing. Taste it—this is your moment. Adjust the seasoning with more salt and pepper if it needs it.
Step 6: Serve immediately! Divide the creamy oatmeal between two bowls. I like to finish it with an extra sprinkle of Parmesan, another crack of black pepper, and maybe an extra drizzle of olive oil for good measure. The oatmeal will continue to thicken as it sits, so enjoy it right away for the best, creamiest texture.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw overnight in fridge before reheating.
- Reviving: Reheat gently on the stovetop with a splash of broth or milk to loosen.
Serving Suggestions
Complementary Dishes
- A simple poached or fried egg — The runny yolk creates the most incredible, rich sauce that mingles with the cheesy oats. It’s a protein-packed upgrade that feels truly decadent.
- Crispy roasted cherry tomatoes — Their bright, acidic pop cuts through the richness of the oatmeal beautifully and adds a lovely burst of color to your bowl.
- Avocado slices with flaky sea salt — For a dose of creamy, healthy fats that make the meal even more satisfying and add a cool, buttery contrast.
Drinks
- A dry, crisp white wine like Sauvignon Blanc — If you’re enjoying this for dinner, the wine’s acidity cleanses the palate and complements the artichokes and cheese perfectly.
- Sparkling water with a lemon wedge — The bubbles and citrus are a refreshing, non-alcoholic way to balance the creaminess and leave you feeling light.
- A rich, dark roast coffee — For a breakfast serving, the bitter notes of the coffee are a fantastic counterpoint to the savory, cheesy flavors.
Something Sweet
- A small bowl of fresh mixed berries — The natural sweetness and slight tartness of berries like raspberries or strawberries provide the perfect, refreshing finish to your savory meal.
- A square of dark chocolate with sea salt — It sounds simple, but a piece of high-quality dark chocolate is a sophisticated and satisfying way to end on a sweet note.
- A drizzle of honey over Greek yogurt — For a slightly larger sweet treat, the tangy yogurt and floral honey are a classic, comforting combination.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. They cook too fast and lack the texture needed for this dish. They’ll turn into a gluey, mushy paste instead of maintaining a pleasant, chewy bite.
- Mistake: Adding the cheese while the pot is still on high heat. High heat can cause the cheese to break, making it oily and grainy. Always take the pot off the heat before stirring in the cream cheese and Parmesan.
- Mistake: Not seasoning as you go. Oats are a blank canvas, so seasoning the cooking liquid with salt and pepper is essential. If you only add salt at the end, it will just sit on the surface instead of being absorbed into the grain.
- Mistake: Overcooking the garlic. Garlic burns in a flash and becomes bitter. Add it after the onions have softened and only cook it for about 30 seconds until it’s just fragrant.
Expert Tips
- Tip: Toast your oats. That minute of toasting the dry oats in the pan with the onions and oil is a pro-move. It deepens their flavor and helps them maintain a better texture, preventing sogginess.
- Tip: Let it rest. If you can resist eating it immediately, let the oatmeal sit off the heat for 2-3 minutes after adding the cheese. This allows the oats to fully absorb the remaining liquid, resulting in a perfect, creamy—not soupy—consistency.
- Tip: Grate your own Parmesan. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. A block of Parmigiano-Reggiano that you grate yourself will melt into a silky, stringy dream.
- Tip: Make it ahead for busy mornings. This oatmeal reheats surprisingly well! Store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop with a splash of broth or milk to loosen it up.
FAQs
Can I make this recipe vegan?
Absolutely! You can create a delicious vegan version. Use vegetable broth, a plant-based butter or oil, and swap the dairy. For the cream, use full-fat canned coconut milk. Instead of Parmesan, use a generous sprinkle of nutritional yeast for a cheesy flavor, and replace the cream cheese with a dollop of vegan cream cheese or plain, unsweetened vegan yogurt. The result is still incredibly creamy and satisfying.
Is this oatmeal 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, which can lead to cross-contamination. So, if you have celiac disease or a serious sensitivity, just double-check the packaging on your oat container to ensure they are purity protocol or certified gluten-free.
My oatmeal turned out too thick. How can I fix it?
No problem at all! This is an easy fix. Simply stir in a little more warm broth or a splash of milk or cream, one tablespoon at a time, until it reaches your desired consistency. Oats continue to absorb liquid as they sit, so it’s very common to need to loosen them up a bit, especially if they’ve been sitting for a few minutes.
Can I add protein to this?
Definitely! This is a great base for added protein. Stir in a can of drained and flaked tuna or some shredded rotisserie chicken at the same time you add the artichokes. For a vegetarian protein boost, a can of rinsed and drained white beans or a couple of soft-boiled eggs on top work wonderfully.
How can I prevent the oatmeal from sticking to the pot?
A good, heavy-bottomed saucepan is your best friend here, as it distributes heat evenly. Also, make sure you’re cooking over low heat once it comes to a simmer, and don’t forget to stir occasionally, scraping the bottom of the pot with your wooden spoon. If you’re really worried, a light non-stick spray on the pan before adding the oil can provide extra insurance.
Spinach And Artichoke Oatmeal
Make savory Spinach and Artichoke Oatmeal in 20 minutes! This creamy, cheesy breakfast or dinner is a one-pot wonder. Get the easy recipe now!
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil or butter
-
2 cloves garlic (minced)
-
1/2 small yellow onion (finely chopped)
-
1 cup old-fashioned rolled oats (not instant)
-
2 1/2 cups vegetable or chicken broth
-
1/4 cup heavy cream or whole milk
-
1 cup fresh spinach (packed, roughly chopped)
-
1 cup canned or jarred artichoke hearts (drained and chopped)
-
1/2 cup grated Parmesan cheese (plus more for serving)
-
1/4 cup cream cheese (softened)
-
salt and black pepper (to taste)
-
pinch red pepper flakes (optional)
Instructions
-
Start by warming your olive oil or butter in a medium saucepan over medium heat. Once it’s shimmering (or melted), add the chopped onion. Sauté for about 3-4 minutes, until the onion turns soft and translucent. You’ll notice the kitchen starting to smell amazing already. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as that will make it bitter.01
-
Add the rolled oats to the pan. Stir them around for a minute or two, toasting them in the oil and onion mixture. This is a simple but crucial step—it gives the oats a lovely, nutty depth of flavor and helps them stay distinct and chewy instead of becoming gummy. You’ll see them darken just a shade.02
-
Carefully pour in the broth. It will sizzle and steam—that’s a good sign! Add a good pinch of salt and black pepper, and the red pepper flakes if you’re using them. Give everything a good stir, then bring the mixture to a lively simmer. Once it’s bubbling, reduce the heat to low and let it cook gently for about 5 minutes, stirring occasionally.03
-
After 5 minutes, most of the liquid should be absorbed, but the oats will still look a little wet. This is the perfect time to stir in the heavy cream (or milk). This is what makes the texture so luxuriously creamy. Now, add the chopped artichoke hearts and the packed fresh spinach. Stir continuously—the spinach will wilt dramatically and turn a vibrant green within a minute.04
-
Now for the cheesy magic. Take the pan off the heat. Add the softened cream cheese and the grated Parmesan. Stir vigorously until the cream cheese has completely melted into the oats and the cheese is stringy and glorious. The residual heat is enough to melt everything without the risk of the cheese seizing. Taste it—this is your moment. Adjust the seasoning with more salt and pepper if it needs it.05
-
Serve immediately! Divide the creamy oatmeal between two bowls. I like to finish it with an extra sprinkle of Parmesan, another crack of black pepper, and maybe an extra drizzle of olive oil for good measure. The oatmeal will continue to thicken as it sits, so enjoy it right away for the best, creamiest texture.06
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