This Spinach and Cheddar Garlic Oatmeal is a savory twist on breakfast that’s ready in under 20 minutes. Creamy, cheesy oats with fresh spinach and garlic make a comforting, versatile meal. Once you try this satisfying Spinach and Cheddar Garlic Oatmeal, you’ll be hooked.
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Why You’ll Love This Spinach and Cheddar Garlic Oatmeal
- Breakfast game-changer: A savory, satisfying alternative to sweet oatmeal.
- Quick & easy: Ready in under 20 minutes for busy mornings.
- Creamy & cheesy: Rich, flavorful base with sharp cheddar and garlic.
- Easily customizable: Add an egg, swap greens, or toss in bacon.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups vegetable or chicken broth
- 1 cup fresh spinach, roughly chopped
- ¾ cup sharp cheddar cheese, grated
- 2 cloves garlic, minced
- 2 tbsp unsalted butter or olive oil
- 2 tbsp milk or cream (optional, for extra creaminess)
- 1 green onion, thinly sliced
- ¼ tsp black pepper
- Pinch of salt (to taste)
- Optional: red pepper flakes, for a little heat
Tools: Medium saucepan, wooden spoon, measuring cups/spoons, grater
Notes: Using broth instead of water gives the oats a deep, savory foundation. Don’t skip the fresh garlic for the best flavor.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 16 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes
Before You Start: Tips & Ingredient Notes
- Use old-fashioned rolled oats, not instant. They hold their texture better and won’t turn to mush. Steel-cut oats will work but require a longer cooking time and more liquid.
- Freshly grate your cheddar. Pre-shredded cheese contains anti-caking agents that can make your oatmeal a little grainy. A block of sharp cheddar grated just before melting gives you the creamiest, smoothest result.
- Don’t be shy with the garlic. Freshly minced garlic provides the best flavor. If you only have garlic powder, use about ¾ teaspoon, but the fresh stuff is really worth it here.
- Broth is your flavor foundation. Using a good-quality vegetable or chicken broth instead of water makes a huge difference. It infuses the oats with savory depth from the very first simmer.
How to Make Spinach and Cheddar Garlic Oatmeal
Step 1: Start by melting the butter in your saucepan over medium heat. Once it’s foaming slightly, add the minced garlic and cook for about 60–90 seconds, stirring constantly. You’ll notice the most amazing aroma filling your kitchen—the garlic should be fragrant but not browned. This quick sauté unlocks the garlic’s flavor and takes away any raw bite.
Step 2: Pour in the broth and bring it to a gentle boil. You’ll see little bubbles forming around the edges. This is your signal to add the oats. Stir them in, then reduce the heat to a low simmer. Let the oats cook for about 5–7 minutes, stirring occasionally. They’ll start to absorb the liquid and thicken nicely.
Step 3: Once the oatmeal has thickened but still has a bit of liquid remaining, stir in the chopped spinach. It might look like a lot at first, but it wilts down incredibly quickly—within a minute or so. You’re aiming for tender, bright green spinach ribbons throughout your oats.
Step 4: Turn off the heat. Now, stir in the grated cheddar cheese a little at a time. The residual heat will melt it beautifully into a creamy, cheesy sauce. If you like an extra-rich texture, this is the time to add that splash of milk or cream. Season with black pepper and a pinch of salt, tasting as you go—remember, the cheese and broth already add saltiness.
Step 5: Divide the savory oatmeal between two bowls. Top with sliced green onions and an optional sprinkle of red pepper flakes for a touch of heat. Serve immediately while it’s hot and wonderfully creamy. The oats will continue to thicken as they sit, so enjoy them right away for the best texture.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; oats become mushy upon thawing.
- Reviving: Reheat with a splash of broth or water, stirring over low heat until creamy.
Serving Suggestions
Complementary Dishes
- A perfectly fried or poached egg — The runny yolk creates a luxurious sauce that blends with the cheesy oats.
- Crispy pan-fried mushrooms — Their earthy, meaty texture adds a wonderful contrast to the creamy oatmeal.
- Simple side salad with a lemony vinaigrette — The bright, acidic dressing cuts through the richness beautifully.
Drinks
- A hot cup of English Breakfast tea — Its robust, malty notes stand up well to the savory, cheesy flavors.
- Freshly squeezed orange juice — The sweetness and acidity provide a refreshing counterpoint to the garlic and cheddar.
- Sparkling water with a lemon wedge — The bubbles and citrus cleanse the palate between creamy, savory bites.
Something Sweet
- A small bowl of fresh mixed berries — Their natural sweetness and juiciness offer a lovely finish after the savory meal.
- A square of dark chocolate with sea salt — The bitter chocolate and salt create a sophisticated, simple dessert contrast.
- A drizzle of honey over Greek yogurt — It’s light, tangy, and just sweet enough to feel like a proper end to your meal.
Top Mistakes to Avoid
- Overcooking the garlic. If you burn the garlic during the initial sauté, it will turn bitter and overpower the entire dish. Keep the heat medium and stir constantly.
- Using instant oats. They become mushy far too quickly and lack the pleasant texture that old-fashioned rolled oats provide. I’ve made this mistake before and the result was… gluey.
- Adding the cheese while the heat is still on. High heat can cause the cheese to seize and become oily or stringy. Always take the pot off the heat before stirring in the cheddar.
- Skipping the taste test at the end. Broths and cheeses vary in saltiness, so always taste your oatmeal before adding extra salt. You might find it’s perfectly seasoned already.
Expert Tips
- Tip: For an extra flavor boost, toast your oats in the dry pan for a minute before adding the butter and garlic. It gives them a lovely nutty depth.
- Tip: If you want to prep ahead, cook the oatmeal without the spinach and cheese. Store it in the fridge, and when ready to eat, reheat gently on the stove, then stir in the greens and cheese.
- Tip: A dash of Worcestershire sauce or a teaspoon of Dijon mustard stirred in with the cheese adds a wonderful umami complexity.
- Tip: For a creamier, risotto-like texture, use a combination of broth and a splash of white wine when cooking the oats. The wine adds a subtle acidity that balances the richness.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw about ¼ cup of frozen chopped spinach and squeeze out all the excess water very thoroughly. If you skip this step, you’ll end up with watery oatmeal. Stir it in at the same time you would fresh spinach—it will heat through in just a minute.
Is this recipe 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, so check the packaging if you have celiac disease or a severe sensitivity. Also, ensure your broth is a gluten-free variety.
Can I make this dairy-free?
You can! Use olive oil instead of butter, and swap the cheddar for your favorite dairy-free cheese shreds. For the optional creaminess, a splash of unsweetened almond or oat milk works beautifully. The result will still be savory and satisfying.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The oats will thicken considerably. To reheat, add a splash of broth or water and warm gently on the stove over low heat, stirring frequently, until creamy again.
Can I add protein to this oatmeal?
Definitely! Stir in a handful of cooked, crumbled bacon or sausage with the spinach. For a vegetarian option, a can of rinsed white beans or chickpeas added with the oats works wonderfully. A fried egg on top is also a classic, easy protein boost.
Spinach And Cheddar Garlic Oatmeal
Try this savory Spinach and Cheddar Garlic Oatmeal recipe for a quick, protein-packed breakfast in under 20 minutes. Get the easy recipe now!
Ingredients
For the Ingredients
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1 cup old-fashioned rolled oats
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2 cups vegetable or chicken broth
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1 cup fresh spinach (roughly chopped)
-
¾ cup sharp cheddar cheese (grated)
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2 cloves garlic (minced)
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2 tbsp unsalted butter or olive oil
-
2 tbsp milk or cream (optional, for extra creaminess)
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1 green onion (thinly sliced)
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¼ tsp black pepper
-
pinch salt (to taste)
-
red pepper flakes (optional, for a little heat)
Instructions
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Start by melting the butter in your saucepan over medium heat. Once it’s foaming slightly, add the minced garlic and cook for about 60–90 seconds, stirring constantly. You’ll notice the most amazing aroma filling your kitchen—the garlic should be fragrant but not browned. This quick sauté unlocks the garlic’s flavor and takes away any raw bite.01
-
Pour in the broth and bring it to a gentle boil. You’ll see little bubbles forming around the edges. This is your signal to add the oats. Stir them in, then reduce the heat to a low simmer. Let the oats cook for about 5–7 minutes, stirring occasionally. They’ll start to absorb the liquid and thicken nicely.02
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Once the oatmeal has thickened but still has a bit of liquid remaining, stir in the chopped spinach. It might look like a lot at first, but it wilts down incredibly quickly—within a minute or so. You’re aiming for tender, bright green spinach ribbons throughout your oats.03
-
Turn off the heat. Now, stir in the grated cheddar cheese a little at a time. The residual heat will melt it beautifully into a creamy, cheesy sauce. If you like an extra-rich texture, this is the time to add that splash of milk or cream. Season with black pepper and a pinch of salt, tasting as you go—remember, the cheese and broth already add saltiness.04
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Divide the savory oatmeal between two bowls. Top with sliced green onions and an optional sprinkle of red pepper flakes for a touch of heat. Serve immediately while it’s hot and wonderfully creamy. The oats will continue to thicken as they sit, so enjoy them right away for the best texture.05
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