This savory Spinach and Parmesan Garlic Oatmeal transforms rolled oats into a creamy, risotto-like meal. It’s quick, comforting, and perfect for lunch or brunch. Your new favorite savory oatmeal recipe is ready in 15 minutes.
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Why You’ll Love This Spinach and Parmesan Garlic Oatmeal
- Quick & Easy: Ready in about 15 minutes for busy days.
- Creamy & Luxurious: Feels rich and risotto-like with simple ingredients.
- Savory Breakfast: A protein-packed, energizing change from sweet oats.
- Endlessly Customizable: Swap spinach for kale, add an egg, or use up veggies.
Ingredients & Tools
- 1 tbsp olive oil or unsalted butter
- 2 cloves garlic, minced
- 1 cup old-fashioned rolled oats (not instant)
- 2 ½ cups vegetable or chicken broth (or water)
- 3 cups fresh spinach, roughly chopped
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ¼ tsp black pepper
- 1 pinch red pepper flakes (optional, for a little heat)
- Salt, to taste
Tools: A medium saucepan, a wooden spoon or spatula, and a microplane or box grater for the cheese.
Notes: Use flavorful broth for the best savoriness. Grate your own Parmesan from a block for a creamier, smoother melt.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 15 g |
| Fat: | 12 g |
| Carbs: | 38 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use instant or quick-cook oats. Old-fashioned rolled oats have the perfect texture for this application; they hold their shape and provide a lovely, substantial chew. Instant oats will turn into a mushy, unappealing paste, and we definitely don’t want that.
- Grate your own Parmesan. I know I already mentioned it, but it’s worth repeating. Pre-shredded cheese contains anti-caking agents like potato starch or cellulose, which prevent it from melting smoothly into the oatmeal. A block of Parmigiano-Reggiano or a similar good-quality Parmesan will transform the texture entirely.
- Have your broth ready to go. This recipe moves quickly once you start cooking. Having your broth measured and your spinach chopped means you can focus on toasting the oats and building flavor without scrambling.
- Taste for seasoning at the end. The saltiness of your broth and Parmesan can vary widely. Always do a final taste test once the cheese is melted in, and only then decide if it needs an extra pinch of salt or another crack of black pepper.
How to Make Spinach and Parmesan Garlic Oatmeal
Step 1: Start by warming your olive oil or butter in a medium saucepan over medium heat. Once it’s shimmering (or melted and foamy if using butter), add the minced garlic. You’ll want to sauté this for just about 30 seconds to one minute—until it’s incredibly fragrant but not browned. Burnt garlic tastes bitter, and we’re aiming for a sweet, aromatic base here. The second your kitchen smells amazing, you’re ready for the next step.
Step 2: Add the rolled oats to the pan. This is the secret step! Stir them constantly for about 1-2 minutes, toasting them in the garlicky oil. You’ll notice a lovely, nutty aroma filling the air. This simple process deepens the flavor of the oats immensely, moving them from a neutral canvas to a star ingredient with a wonderful toasted character.
Step 3: Carefully pour in your broth. It will sizzle and steam dramatically—that’s a good sign! Give everything a good stir to make sure no oats are stuck to the bottom of the pan. Bring the mixture to a lively simmer, then immediately reduce the heat to low. This gentle heat is crucial for achieving a creamy, not gloopy, texture.
Step 4: Let the oatmeal simmer gently for about 5-7 minutes, stirring occasionally. You’re looking for the oats to be tender and for the liquid to be mostly absorbed, but the mixture should still look a little wet. It will continue to thicken as it sits. This is the perfect time to stir in the black pepper and optional red pepper flakes.
Step 5: Turn off the heat. Now, stir in the massive handfuls of fresh spinach. It might look like a lot at first, but it wilts down remarkably quickly in the residual heat. Keep stirring until the spinach is uniformly bright green and wilted into the oatmeal, which should only take a minute or so.
Step 6: Finally, stir in the half-cup of freshly grated Parmesan cheese. Stir vigorously—you’ll see the oatmeal transform, becoming creamier and glossier as the cheese melts and emulsifies into the hot oats. Give it a taste and adjust the salt if needed. Serve immediately, as savory oatmeal is best enjoyed piping hot!
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 1 month. Thaw in fridge before reheating.
- Reviving: Stir in a splash of broth or water when reheating to restore creamy texture.
Serving Suggestions
Complementary Dishes
- A perfectly fried or poached egg — The runny yolk creates a luxurious, extra-rich sauce that mingles beautifully with the cheesy oats.
- Simple roasted cherry tomatoes — Their sweet, acidic burst cuts through the richness of the oatmeal and adds a beautiful pop of color.
- Crispy pan-seared mushrooms — Earthy mushrooms like cremini or shiitake add a wonderful meaty texture and umami depth.
Drinks
- A dry, crisp white wine like Sauvignon Blanc — The bright acidity and citrus notes are a fantastic palate cleanser against the creamy, savory dish.
- A chilled glass of blood orange San Pellegrino — The slight sweetness and fizz provide a refreshing, non-alcoholic counterpoint that really works.
- A simple cup of strong English Breakfast tea — The bold, malty flavor of the tea stands up nicely to the garlic and cheese, making for a very cozy combination.
Something Sweet
- A small bowl of fresh mixed berries — The natural sweetness and slight tartness are the perfect, light finish after a savory and satisfying meal.
- A square of dark chocolate with sea salt — Just a little piece to slowly savor; the bitter chocolate provides a lovely, clean ending.
- A scoop of lemon sorbet — It’s incredibly refreshing and acts as a palate-cleansing reset, leaving you feeling light and satisfied.
Top Mistakes to Avoid
- Mistake: Cooking the garlic over too high heat. Garlic burns in a flash and turns from aromatic and sweet to acrid and bitter. Keep the heat at a steady medium and stay close—it only needs a brief visit to the pan to work its magic.
- Mistake: Skipping the oat-toasting step. I’ve been tempted to rush this before, and the flavor difference is noticeable. Toasting the oats unlocks a deep, nutty flavor that forms the backbone of the entire dish. Don’t bypass this simple, one-minute upgrade.
- Mistake: Using pre-shredded bagged Parmesan. I know I sound like a broken record, but it truly is the difference between a slightly grainy, clumpy sauce and a luxuriously smooth, creamy one. The anti-caking agents are the enemy of a silky texture here.
Spinach And Parmesan Garlic Oatmeal
Make creamy Spinach and Parmesan Garlic Oatmeal in 15 minutes! This savory breakfast or lunch is packed with flavor. Get the easy recipe here!
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil or unsalted butter
-
2 cloves garlic (minced)
-
1 cup old-fashioned rolled oats (not instant)
-
2 ½ cups vegetable or chicken broth (or water)
-
3 cups fresh spinach (roughly chopped)
-
½ cup freshly grated Parmesan cheese (plus more for serving)
-
¼ tsp black pepper
-
1 pinch red pepper flakes (optional, for a little heat)
-
Salt (to taste)
Instructions
-
Start by warming your olive oil or butter in a medium saucepan over medium heat. Once it’s shimmering (or melted and foamy if using butter), add the minced garlic. You’ll want to sauté this for just about 30 seconds to one minute—until it’s incredibly fragrant but not browned. Burnt garlic tastes bitter, and we’re aiming for a sweet, aromatic base here. The second your kitchen smells amazing, you’re ready for the next step.01
-
Add the rolled oats to the pan. This is the secret step! Stir them constantly for about 1-2 minutes, toasting them in the garlicky oil. You’ll notice a lovely, nutty aroma filling the air. This simple process deepens the flavor of the oats immensely, moving them from a neutral canvas to a star ingredient with a wonderful toasted character.02
-
Carefully pour in your broth. It will sizzle and steam dramatically—that’s a good sign! Give everything a good stir to make sure no oats are stuck to the bottom of the pan. Bring the mixture to a lively simmer, then immediately reduce the heat to low. This gentle heat is crucial for achieving a creamy, not gloopy, texture.03
-
Let the oatmeal simmer gently for about 5-7 minutes, stirring occasionally. You’re looking for the oats to be tender and for the liquid to be mostly absorbed, but the mixture should still look a little wet. It will continue to thicken as it sits. This is the perfect time to stir in the black pepper and optional red pepper flakes.04
-
Turn off the heat. Now, stir in the massive handfuls of fresh spinach. It might look like a lot at first, but it wilts down remarkably quickly in the residual heat. Keep stirring until the spinach is uniformly bright green and wilted into the oatmeal, which should only take a minute or so.05
-
Finally, stir in the half-cup of freshly grated Parmesan cheese. Stir vigorously—you’ll see the oatmeal transform, becoming creamier and glossier as the cheese melts and emulsifies into the hot oats. Give it a taste and adjust the salt if needed. Serve immediately, as savory oatmeal is best enjoyed piping hot!06
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