Transform humble rolled oats into a spectacular savory meal with this Spinach and Artichoke Parmesan Oatmeal. It combines the creamy, cheesy goodness of spinach artichoke dip with the comforting texture of oatmeal for a rich, elegant bowl. This recipe is a game-changer for how you view oatmeal.
Love Spinach and Artichoke Parmesan Oatmeal? So do we! If you're into Savory Oatmeal or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Spinach and Artichoke Parmesan Oatmeal
- Comfort food upgrade: Classic dip flavors meet cozy oatmeal.
- Versatile for any meal: Perfect for brunch, dinner, or a side.
- Dreamily creamy texture: Luxuriously smooth and rich.
- One-pot wonder: Easy cleanup and maximum flavor.
Ingredients & Tools
- 1 tbsp olive oil or unsalted butter
- 3 cloves garlic, minced
- 1/2 a small yellow onion, finely diced
- 1 cup old-fashioned rolled oats (do not use instant or steel-cut)
- 2 1/2 cups vegetable or chicken broth
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 oz cream cheese, at room temperature
- 1 (14 oz) can artichoke hearts, drained and roughly chopped
- 3 cups fresh spinach, roughly chopped
- 1/4 tsp red pepper flakes (optional, for a little heat)
- To taste: salt and freshly ground black pepper
Tools: A medium-sized saucepan or Dutch oven with a lid, a wooden spoon or spatula, and a measuring cup.
Notes: Use quality broth for the best flavor, and room-temperature cream cheese to avoid lumps.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 14 g |
| Carbs: | 38 g |
| Fiber: | 8 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the oatmeal beautifully, balancing the whole meal.
- Roasted cherry tomatoes — Toss them with olive oil, salt, and pepper and roast until they burst. Their sweet, concentrated flavor provides little juicy explosions that contrast wonderfully with the creamy oats.
- Garlic-rubbed toast or crostini — You’ll want something to scoop up every last bit, and a crunchy, garlicky piece of bread is the perfect vehicle for the job.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its citrusy notes and high acidity act as a palate cleanser, making each bite of the rich oatmeal taste fresh and new.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and perform a similar function to the wine.
- Iced herbal tea, like peppermint or chamomile — A cool, soothing herbal tea provides a gentle, calming counterpoint to the savory, garlicky notes in the dish.
Something Sweet
- Lemon sorbet — After a rich and savory meal, a scoop of bright, tart, and clean lemon sorbet is the ultimate palate-refreshing finale.
- Dark chocolate-dipped strawberries — The bittersweet chocolate and sweet, juicy fruit are a classic, elegant finish that isn’t too heavy.
- Almond biscotti — A crunchy, not-too-sweet cookie that you can nibble on with a cup of coffee or tea is the perfect low-fuss ending.
Before You Start: Tips & Ingredient Notes
- Don’t skip toasting the oats. This is a non-negotiable step for the best flavor. Toasting the oats in the oil with the garlic and onion for just a minute or two gives them a wonderfully nutty, deep base that prevents the final dish from tasting bland.
- What’s the best type of artichoke to use? I highly recommend canned artichoke hearts packed in water, not marinated. The marinated ones have a strong, vinegary flavor that will overpower the other delicate ingredients in this recipe. Just give them a good rinse and a rough chop.
- Is fresh spinach really necessary? You can use frozen in a pinch, but fresh is definitely preferred. If you must use frozen, be sure to thaw it completely and squeeze out every last drop of excess water with your hands. Otherwise, you’ll end up with a watery, sad oatmeal.
- Get your cream cheese to room temp. I know it’s tempting to just plop it in cold, but taking five minutes to let it soften on the counter will save you from a lumpy, frustrating sauce. It will blend into the hot oats seamlessly, creating that dreamy, dip-like creaminess.
How to Make Spinach and Artichoke Parmesan Oatmeal
Step 1: Start by building your flavor base. Heat the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or melted), add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as burnt garlic will turn bitter.
Step 2: Now for the secret step! Add the cup of rolled oats to the pan. Stir them constantly for about 1-2 minutes, letting them toast in the oil and soak up all that onion and garlic flavor. You should see them darken just a shade and smell wonderfully nutty. This simple step is what separates a good savory oatmeal from a truly great one.
Step 3: Carefully pour in the broth. It will sizzle and steam dramatically, which is exactly what you want. Add a good pinch of salt, a generous grind of black pepper, and the optional red pepper flakes if you’re using them. Give everything one good stir to combine, then bring the liquid to a lively boil.
Step 4: Once boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid. Let the oatmeal simmer gently for about 7-9 minutes. Do not lift the lid during this time! You’re letting the oats absorb the liquid and cook through. Peeking lets the precious steam escape.
Step 5: After the timer goes off, remove the lid. The oats should have absorbed most of the liquid and look thick and tender. Now, stir in the room-temperature cream cheese and the grated Parmesan until they’re completely melted and the oatmeal is looking luxuriously creamy. The transformation here is just fantastic.
Step 6: It’s time to add the stars of the show. Fold in the chopped artichoke hearts and the fresh spinach. The heat from the oatmeal will be enough to wilt the spinach perfectly. Keep stirring for another 2-3 minutes until the spinach has completely wilted and the artichokes are heated through. Taste it now—this is your moment to adjust the seasoning. Does it need more salt? Another crack of pepper? Make it yours.
Step 7: Your masterpiece is ready! Take the pot off the heat and let it sit for a minute—this allows the oatmeal to thicken up to the perfect, spoonable consistency. Serve it immediately while it’s piping hot, with an extra sprinkle of Parmesan on top for that final, salty, cheesy finish.
Spinach And Artichoke Parmesan Oatmeal
Make this creamy Spinach and Artichoke Parmesan Oatmeal in 30 minutes! A savory, one-pot meal perfect for brunch or dinner. Get the easy recipe here!
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil or unsalted butter
-
3 cloves garlic (minced)
-
1/2 small yellow onion (finely diced)
-
1 cup old-fashioned rolled oats (do not use instant or steel-cut)
-
2 1/2 cups vegetable or chicken broth
-
1/4 cup grated Parmesan cheese (plus more for serving)
-
2 oz cream cheese (at room temperature)
-
1 can artichoke hearts (14 oz, drained and roughly chopped)
-
3 cups fresh spinach (roughly chopped)
-
1/4 tsp red pepper flakes (optional, for a little heat)
-
salt and freshly ground black pepper (to taste)
Instructions
-
Start by building your flavor base. Heat the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or melted), add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, as burnt garlic will turn bitter.01
-
Now for the secret step! Add the cup of rolled oats to the pan. Stir them constantly for about 1-2 minutes, letting them toast in the oil and soak up all that onion and garlic flavor. You should see them darken just a shade and smell wonderfully nutty. This simple step is what separates a good savory oatmeal from a truly great one.02
-
Carefully pour in the broth. It will sizzle and steam dramatically, which is exactly what you want. Add a good pinch of salt, a generous grind of black pepper, and the optional red pepper flakes if you’re using them. Give everything one good stir to combine, then bring the liquid to a lively boil.03
-
Once boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid. Let the oatmeal simmer gently for about 7-9 minutes. Do not lift the lid during this time! You’re letting the oats absorb the liquid and cook through. Peeking lets the precious steam escape.04
-
After the timer goes off, remove the lid. The oats should have absorbed most of the liquid and look thick and tender. Now, stir in the room-temperature cream cheese and the grated Parmesan until they’re completely melted and the oatmeal is looking luxuriously creamy. The transformation here is just fantastic.05
-
It’s time to add the stars of the show. Fold in the chopped artichoke hearts and the fresh spinach. The heat from the oatmeal will be enough to wilt the spinach perfectly. Keep stirring for another 2-3 minutes until the spinach has completely wilted and the artichokes are heated through. Taste it now—this is your moment to adjust the seasoning. Does it need more salt? Another crack of pepper? Make it yours.06
-
Your masterpiece is ready! Take the pot off the heat and let it sit for a minute—this allows the oatmeal to thicken up to the perfect, spoonable consistency. Serve it immediately while it’s piping hot, with an extra sprinkle of Parmesan on top for that final, salty, cheesy finish.07
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