If your breakfast routine has become predictable, this Spinach and Cheddar Oatmeal will change your mornings. It combines creamy oats with savory spinach and cheddar for a satisfying, vegetable-forward meal. Think of it as a cozy, warm hug in a bowl that’s packed with staying power.
Craving a delicious Spinach and Cheddar Oatmeal? You've come to the right spot! From Savory Oatmeal favorites to amazing Chicken Recipes recipes, there's something here for everyone.
Why You’ll Love This Spinach and Cheddar Oatmeal
- Savory breakfast revelation: A creamy, cheesy bowl with garlic and spinach feels indulgent yet wholesome.
- Quick and forgiving: Ready in 15 minutes and adaptable to fridge leftovers.
- Lasting energy: Balanced carbs, protein, and fiber prevent mid-morning crashes.
- Deceptively creamy texture: Constant stirring creates a rich, risotto-like consistency.
Ingredients & Tools
- 1 tbsp olive oil or butter
- 1 small yellow onion, finely diced
- 1 clove garlic, minced
- 80 g old-fashioned rolled oats (not instant)
- 480 ml vegetable or chicken broth
- 60 g fresh spinach, roughly chopped
- 60 g sharp cheddar cheese, grated
- 1 large egg (optional, for topping)
- Salt and black pepper to taste
- A pinch of red pepper flakes (optional, for a little heat)
Tools: A small saucepan, a wooden spoon or spatula, and a grater.
Notes: Use flavorful broth for foundational savoriness. Sharp cheddar melts beautifully into the oats.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 6 g |
Serves: 1 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Why rolled oats and not instant? Old-fashioned rolled oats have the perfect texture for this application. They hold their shape and provide a delightful chew, whereas instant oats can turn to mush too quickly, resulting in a less appealing porridge.
- Is the egg necessary? Not at all, but it’s highly recommended! A softly fried or poached egg on top adds a luxurious, runny yolk that acts as a secondary sauce. If you’re skipping it, you might want a touch more cheese for richness.
- Can I use frozen spinach? Absolutely. Just make sure to thaw it completely and squeeze out every last drop of excess water with your hands. If you don’t, you’ll end up with a watery, sad oatmeal.
- What kind of broth is best? A low-sodium chicken or vegetable broth gives you the most control over the final seasoning. If you only have bouillon cubes, that’s fine—just taste before adding any extra salt at the end.
How to Make Spinach and Cheddar Oatmeal
Step 1: Start by warming your olive oil or butter in a small saucepan over medium heat. Once it’s shimmering (or melted), add the finely diced onion. You’re not looking for color here, just tenderness. Sauté for about 3-4 minutes, until the onion turns translucent and smells sweet. Now, stir in the minced garlic and cook for just 30 more seconds—you’ll notice the aroma bloom, but be careful not to let the garlic burn, or it will turn bitter.
Step 2: Add the rolled oats to the pan. Stir them around for a minute or two to toast them slightly in the oil and onion mixture. This is a simple but crucial step—it gives the oats a lovely, nutty depth of flavor that forms the backbone of your savory bowl. They should smell warm and toasty, not burnt.
Step 3: Pour in the broth all at once. It will sizzle and steam dramatically, which is exactly what you want. Give everything a good stir to combine, then bring the mixture to a lively simmer. Once it’s bubbling, reduce the heat to low to maintain a gentle, steady simmer.
Step 4: This is where the magic happens. Let the oatmeal cook for about 5-7 minutes, stirring frequently. You’ll notice the liquid being absorbed and the oats releasing their starch, which thickens the mixture into a wonderfully creamy consistency. The oatmeal is done when it’s tender but still has a pleasant chew.
Step 5: Turn off the heat. Now, stir in the chopped spinach. It will seem like a lot at first, but it wilts down incredibly quickly in the residual heat. Keep stirring until the spinach is fully incorporated and bright green. Then, stir in the grated cheddar cheese until it’s melted and stringy. Season generously with salt, black pepper, and a pinch of red pepper flakes if you like a little kick.
Step 6: While the oatmeal is cooking, you can prepare your optional egg. Heat a small non-stick skillet with a bit of oil over medium heat. Crack in the egg and fry it to your liking—a runny yolk is fantastic here. To serve, pour the creamy oatmeal into a deep bowl and gently place the fried egg on top. The final flourish is a last crack of black pepper.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat gently with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- Sautéed mushrooms — Their earthy, umami flavor is a perfect match for the cheesy oats, adding another layer of savory complexity to your breakfast plate.
- A simple side of avocado slices — The cool, creamy fat from the avocado provides a lovely contrast to the warm, rich oatmeal, balancing the dish beautifully.
- Crispy bacon or turkey bacon — For those who want a bit of crunch and smoky saltiness, a few strips on the side make this a truly decadent and complete meal.
Drinks
- A rich, black coffee — The bitterness of a good, strong brew cuts through the richness of the cheese and egg, cleansing the palate between bites.
- Hot tea with lemon — A cup of Earl Grey or English Breakfast tea offers a bright, citrusy note that contrasts nicely with the savory, hearty flavors in the bowl.
- Freshly squeezed orange juice — The sweet, acidic burst of OJ provides a classic breakfast counterpoint that somehow just works with the cheesy, savory notes.
Something Sweet
- A small, buttery croissant — Tearing off a piece of flaky, buttery pastry after a few bites of savory oatmeal is a delightful textural and flavor shift.
- A handful of fresh berries — The natural sweetness and slight acidity of raspberries or blueberries offer a refreshing, palate-cleansing finish.
- A square of dark chocolate — Just a single piece of high-cocoa chocolate provides a sophisticated, bittersweet end to the meal that doesn’t overwhelm.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. They absorb liquid too quickly and lack the structural integrity needed for a creamy, not mushy, final texture. Stick with old-fashioned rolled oats for the best results.
- Mistake: Not stirring enough. Stirring is what coaxes the starch out of the oats, creating that desirable creamy consistency. If you leave it unattended, the starch will sink and stick to the bottom, potentially burning.
- Mistake: Adding the cheese over high heat. If the heat is too high when you stir in the cheddar, the fat can separate from the cheese, making your oatmeal greasy instead of smoothly integrated. Always take the pot off the heat first.
- Mistake: Underseasoning. Oats are a blank canvas, which means they need a generous hand with salt and pepper. Taste at the end and don’t be shy—the broth and cheese provide salt, but you’ll likely need a little more to make the flavors pop.
Expert Tips
- Tip: Bloom your spices. If you’re using dried spices like paprika or thyme, add them to the pan with the onions for the last 30 seconds of their cook time. The heat will wake up their essential oils, making them infinitely more fragrant and flavorful.
- Tip: Grate your own cheese. Pre-shredded bags contain anti-caking agents like potato starch, which can prevent your cheese from melting smoothly into the oatmeal. A block of cheddar grated fresh will give you a much silkier, better-emulsified result.
- Tip: Make it a “pantry-cleaner” meal. This recipe is incredibly adaptable. Got a lone scallion? Chop it up. A tablespoon of cream cheese? Swirl it in at the end for extra decadence. A few cherry tomatoes? Halve and sauté them with the onions. Get creative!
- Tip: Cook the egg in the same pan. After you’ve plated the oatmeal, don’t wash the saucepan. Use the residual, buttery film to fry your egg—it will pick up all those delicious savory flavors and won’t stick.
FAQs
Can I make this Spinach and Cheddar Oatmeal ahead of time?
You can, but the texture will change. Oatmeal thickens significantly as it cools. For a make-ahead option, prepare the base (onions, garlic, oats, broth) and store it separately. When ready to eat, reheat it gently with a splash of extra broth or water to loosen it up, then stir in the spinach and cheese fresh. This ensures you get that bright green spinach and perfectly melted cheese every time.
Is this recipe gluten-free?
Yes, but you must be vigilant. Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat, leading to cross-contamination. To ensure this dish is gluten-free, you must purchase oats that are certified gluten-free. All other ingredients—broth, cheese, spinach—are naturally gluten-free, but always check labels to be safe.
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 hot broth or even some hot water, one tablespoon at a time, until it reaches your desired consistency. The oatmeal will continue to thicken as it sits, so it’s better to serve it a touch looser than you think you want.
Can I use a different type of cheese?
Absolutely. The beauty of this recipe is its flexibility. Gruyère would be wonderfully nutty, Monterey Jack would be super melty and mild, and even a blue cheese like Gorgonzola would add a fantastic pungent kick. Just make sure whatever you use is a good melting cheese for the creamiest result.
Why is my oatmeal gluey or gummy?
This usually happens from overcooking or using the wrong type of oat. If you cook rolled oats for too long, they break down and release too much starch, leading to a paste-like texture. Stick to the recommended cooking time and make sure you’re using old-fashioned rolled oats, not quick-cooking or steel-cut, which have very different cooking properties.
Spinach And Cheddar Oatmeal
Transform your breakfast with this easy Spinach and Cheddar Oatmeal recipe. Ready in 15 minutes for a savory, protein-packed meal. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil or butter
-
1 small yellow onion (finely diced)
-
1 clove garlic (minced)
-
80 g old-fashioned rolled oats
-
480 ml vegetable or chicken broth
-
60 g fresh spinach (roughly chopped)
-
60 g sharp cheddar cheese (grated)
-
1 large egg
-
Salt (to taste)
-
black pepper (to taste)
-
A pinch red pepper flakes
Instructions
-
Start by warming your olive oil or butter in a small saucepan over medium heat. Once it’s shimmering (or melted), add the finely diced onion. You’re not looking for color here, just tenderness. Sauté for about 3-4 minutes, until the onion turns translucent and smells sweet. Now, stir in the minced garlic and cook for just 30 more seconds—you’ll notice the aroma bloom, but be careful not to let the garlic burn, or it will turn bitter.01
-
Add the rolled oats to the pan. Stir them around for a minute or two to toast them slightly in the oil and onion mixture. This is a simple but crucial step—it gives the oats a lovely, nutty depth of flavor that forms the backbone of your savory bowl. They should smell warm and toasty, not burnt.02
-
Pour in the broth all at once. It will sizzle and steam dramatically, which is exactly what you want. Give everything a good stir to combine, then bring the mixture to a lively simmer. Once it’s bubbling, reduce the heat to low to maintain a gentle, steady simmer.03
-
Let the oatmeal cook for about 5-7 minutes, stirring frequently. You’ll notice the liquid being absorbed and the oats releasing their starch, which thickens the mixture into a wonderfully creamy consistency. The oatmeal is done when it’s tender but still has a pleasant chew.04
-
Turn off the heat. Now, stir in the chopped spinach. It will seem like a lot at first, but it wilts down incredibly quickly in the residual heat. Keep stirring until the spinach is fully incorporated and bright green. Then, stir in the grated cheddar cheese until it’s melted and stringy. Season generously with salt, black pepper, and a pinch of red pepper flakes if you like a little kick.05
-
While the oatmeal is cooking, you can prepare your optional egg. Heat a small non-stick skillet with a bit of oil over medium heat. Crack in the egg and fry it to your liking—a runny yolk is fantastic here. To serve, pour the creamy oatmeal into a deep bowl and gently place the fried egg on top. The final flourish is a last crack of black pepper.06
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