This savory spinach and Parmesan oatmeal transforms creamy oats into a cozy, nourishing meal with garlic, wilted spinach, and nutty cheese. Ready in 15 minutes, it’s perfect for breakfast or lunch. Try this spinach and Parmesan oatmeal for a quick, satisfying bowl.
Love Spinach and Parmesan Oatmeal? So do we! If you're into Savory Oatmeal or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Spinach and Parmesan Oatmeal
- Savory & satisfying: Garlic, Parmesan, and spinach create a rich, umami-packed bowl.
- Ready in 15 minutes: Faster than delivery for busy mornings or easy lunches.
- Endlessly customizable: Add a fried egg, mushrooms, or red pepper flakes.
- Gourmet feel: Creamy, risotto-like texture makes simple oats feel special.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups vegetable or chicken broth
- 2 cups fresh spinach, roughly chopped
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 1/4 tsp black pepper
- Pinch of salt (taste first—broth and Parmesan add saltiness)
- Optional: fried egg, red pepper flakes, crispy bacon bits for topping
Tools: medium saucepan, wooden spoon or spatula, measuring cups/spoons, grater (if you’re grating your own Parmesan—which you should!)
Notes: Using broth instead of water builds a savory foundation. Grate your own Parmesan for better melting.
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
- Use old-fashioned rolled oats, not instant. Instant oats can turn to mush when cooked savory-style. Rolled oats hold their texture better and give you that perfect creamy-yet-chewy bite.
- Grate your own Parmesan, please. I know it’s tempting to use the pre-shredded bag, but it contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan blends into the oats beautifully and tastes so much richer.
- Don’t skip wilting the spinach. It might seem like a lot of spinach at first, but it wilts down significantly. Wilt it just until it’s bright green and tender—overcooking can make it slimy and sad.
- Broth is your flavor secret weapon. Using broth instead of water adds a deep, savory base that makes the oatmeal taste like a proper meal. Vegetable broth keeps it vegetarian, but chicken broth adds even more richness if that’s your thing.
How to Make Spinach and Parmesan Oatmeal
Step 1: Start by heating the olive oil or butter in a medium saucepan over medium heat. Once it’s shimmering (or melted), add the minced garlic and sauté for about 30 seconds to 1 minute—just until it becomes fragrant. You’ll notice that amazing garlic aroma filling your kitchen… that’s how you know you’re on the right track. Be careful not to brown the garlic, or it’ll turn bitter.
Step 2: Add the rolled oats to the pan and stir to coat them in the garlicky oil. Toast them for 1–2 minutes, stirring frequently. This toasting step really enhances the nutty flavor of the oats and gives the final dish a deeper, more complex taste. The oats might look a little golden in spots—that’s exactly what you want.
Step 3: Pour in the broth and bring everything to a gentle boil. Once it’s bubbling, reduce the heat to low and let it simmer. Stir occasionally to prevent sticking, and cook for about 5–7 minutes. You’ll see the oats absorbing the liquid and becoming creamy. The mixture should thicken but still have a slight soupy consistency at this stage.
Step 4: Now, stir in the fresh spinach. It might look like a mountain of greens at first, but don’t worry—it wilts down surprisingly fast. Keep stirring for 1–2 minutes until the spinach is bright green and tender. You want it just wilted, not cooked to death. The color should be vibrant, and the texture should still have a little life to it.
Step 5: Remove the saucepan from the heat. Stir in the grated Parmesan cheese and black pepper. Taste before adding any extra salt—the broth and Parmesan are already quite salty. The cheese will melt into the oats, making everything extra creamy and rich. The consistency should be like a thick, porridge-like risotto at this point.
Step 6: Let the oatmeal sit for a minute off the heat—this allows it to thicken up just a bit more. Then, divide it into bowls and add your favorite toppings. A fried egg with a runny yolk is my personal favorite, but crispy bacon, a drizzle of olive oil, or some red pepper flakes are all fantastic options. Serve immediately while it’s hot and comforting.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months; texture may become slightly gummy.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- Simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the oatmeal beautifully, adding a fresh contrast to each creamy bite.
- Roasted cherry tomatoes — Their sweet, burst-in-your-mouth juiciness and slight acidity balance the savory, cheesy oats in the most delightful way.
- Sautéed mushrooms with thyme — Earthy mushrooms and aromatic herbs add another layer of umami that makes this feel like a truly special, restaurant-worthy meal.
Drinks
- Freshly squeezed orange juice — The bright, citrusy sweetness is a classic pairing that cleanses the palate and highlights the savory notes of the Parmesan and garlic.
- Hot tea with lemon — A cup of Earl Grey or English Breakfast tea provides a warm, slightly tannic contrast that feels wonderfully cozy and British-breakfast-ish.
- Sparkling water with a twist of lime — The bubbles and citrus make everything feel lighter and more refreshing, especially if you’re enjoying this for lunch.
Something Sweet
- Fresh berries with a dollop of Greek yogurt — After a savory bowl, the natural sweetness of berries and tangy yogurt feels like a perfect, light dessert that doesn’t overwhelm.
- Dark chocolate square with sea salt — Just a little piece of high-quality dark chocolate provides a bittersweet finish that contrasts beautifully with the savory notes you just enjoyed.
- Almond biscotti for dipping — Crunchy, not-too-sweet biscotti are ideal for nibbling alongside a final cup of coffee or tea, rounding out the meal elegantly.
Top Mistakes to Avoid
- Using instant oats. They cook too quickly and turn mushy, losing that perfect toothsome texture that makes this dish so satisfying. Stick with old-fashioned rolled oats for the best results.
- Overcooking the spinach. If you cook the spinach for too long, it releases too much water and becomes slimy. Wilt it just until it’s bright green and tender—usually 1–2 minutes is plenty.
- Adding the Parmesan while still on high heat. If the heat is too high when you stir in the cheese, it can seize up and become stringy instead of melting smoothly into the oats. Always take the pan off the heat first.
Spinach And Parmesan Oatmeal
Whip up this savory Spinach and Parmesan Oatmeal in just 15 minutes for a creamy, protein-packed breakfast or lunch. Get the easy recipe and enjoy a gourmet meal today!
Ingredients
For the Ingredients
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1 cup old-fashioned rolled oats
-
2 cups vegetable or chicken broth
-
2 cups fresh spinach (roughly chopped)
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1/2 cup freshly grated Parmesan cheese
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2 cloves garlic (minced)
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1 tbsp olive oil or butter
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1/4 tsp black pepper
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pinch salt (taste first—broth and Parmesan add saltiness)
-
Optional toppings (fried egg, red pepper flakes, crispy bacon bits)
Instructions
-
Start by heating the olive oil or butter in a medium saucepan over medium heat. Once it’s shimmering (or melted), add the minced garlic and sauté for about 30 seconds to 1 minute—just until it becomes fragrant. You’ll notice that amazing garlic aroma filling your kitchen… that’s how you know you’re on the right track. Be careful not to brown the garlic, or it’ll turn bitter.01
-
Add the rolled oats to the pan and stir to coat them in the garlicky oil. Toast them for 1–2 minutes, stirring frequently. This toasting step really enhances the nutty flavor of the oats and gives the final dish a deeper, more complex taste. The oats might look a little golden in spots—that’s exactly what you want.02
-
Pour in the broth and bring everything to a gentle boil. Once it’s bubbling, reduce the heat to low and let it simmer. Stir occasionally to prevent sticking, and cook for about 5–7 minutes. You’ll see the oats absorbing the liquid and becoming creamy. The mixture should thicken but still have a slight soupy consistency at this stage.03
-
Now, stir in the fresh spinach. It might look like a mountain of greens at first, but don’t worry—it wilts down surprisingly fast. Keep stirring for 1–2 minutes until the spinach is bright green and tender. You want it just wilted, not cooked to death. The color should be vibrant, and the texture should still have a little life to it.04
-
Remove the saucepan from the heat. Stir in the grated Parmesan cheese and black pepper. Taste before adding any extra salt—the broth and Parmesan are already quite salty. The cheese will melt into the oats, making everything extra creamy and rich. The consistency should be like a thick, porridge-like risotto at this point.05
-
Let the oatmeal sit for a minute off the heat—this allows it to thicken up just a bit more. Then, divide it into bowls and add your favorite toppings. A fried egg with a runny yolk is my personal favorite, but crispy bacon, a drizzle of olive oil, or some red pepper flakes are all fantastic options. Serve immediately while it’s hot and comforting.06
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