This savory spinach and ricotta oatmeal transforms your morning routine into a cozy, satisfying meal. It’s creamy, quick, and packed with greens—perfect for lunch or dinner. Ready in under 30 minutes, this Spinach and Ricotta Oatmeal is a delicious upgrade from sweet oats.
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Why You’ll Love This Spinach and Ricotta Oatmeal
- Oatmeal game-changer: A creamy, savory twist that breaks the sweet routine.
- Quick & easy: Ready in about 20 minutes with minimal fuss.
- Versatile base: Swap greens or cheese, or top with an egg.
- Wholesome comfort: Fiber-rich oats and spinach keep you full and energized.
Ingredients & Tools
- 1 cup rolled oats (not instant)
- 2 cups vegetable or chicken broth
- 1 cup fresh spinach, roughly chopped
- 1/2 cup whole milk ricotta cheese
- 1 small garlic clove, minced
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- Pinch of red pepper flakes (optional)
Tools: Medium saucepan, wooden spoon, measuring cups/spoons
Notes: Use good-quality broth for the best flavor, and don’t skip the Parmesan—it balances the ricotta beautifully.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 15 g |
| Fat: | 14 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Use rolled oats, not instant. Rolled oats (old-fashioned) have the perfect texture for this — they become creamy but still have a pleasant bite. Instant oats can turn to mush.
- Don’t be shy with the broth. This is your chance to build deep flavor. A homemade or good-quality store-bought broth will make your oatmeal taste rich and restaurant-worthy.
- Wilt your spinach properly. It might seem like a lot of spinach at first, but it wilts down significantly. Chopping it first helps it distribute evenly throughout the oatmeal.
- Season in layers. Add a little salt and pepper when cooking the oats, then adjust again at the end after you’ve added the cheeses. Tasting as you go is the key to a perfectly seasoned bowl.
How to Make Spinach and Ricotta Oatmeal
Step 1: Start by heating the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, just until it becomes fragrant — you’ll notice that amazing aroma filling your kitchen. Be careful not to let the garlic brown, as it can turn bitter. This quick sauté unlocks the garlic’s flavor and forms the aromatic base for your savory oatmeal.
Step 2: Pour in the broth and bring it to a gentle simmer. You should see small bubbles forming around the edges of the pot. Once it’s simmering, stir in the rolled oats and a pinch of salt. Reduce the heat to low, letting the oatmeal cook uncovered for about 5–7 minutes. You’ll notice the oats starting to absorb the liquid and thicken nicely.
Step 3: Now, stir in the chopped spinach. It might look like a mountain of greens at first, but it will wilt down into the oats within a minute or two. Keep stirring occasionally until the spinach is fully incorporated and vibrant green. This is also a good time to add the black pepper and red pepper flakes if you’re using them.
Step 4: Remove the saucepan from the heat. This next part is important — you want to let the oatmeal cool slightly off the heat before adding the ricotta. Stir in the ricotta and grated Parmesan until everything is beautifully combined. The residual heat will warm the cheeses through without curdling the ricotta, giving you a luxuriously creamy texture.
Step 5: Give the oatmeal a final taste and adjust the seasoning if needed. Sometimes the Parmesan adds enough salt, but you might want another pinch. The consistency should be thick and creamy, but if it seems too thick, you can stir in a tablespoon or two of warm water or broth to loosen it up.
Step 6: Divide the oatmeal between two bowls. I like to add an extra dollop of ricotta on top, another sprinkle of Parmesan, and maybe an extra crack of black pepper for presentation. Serve it immediately while it’s warm and comforting — honestly, it doesn’t get much cozier than this.
Storage & Freshness Guide
- Fridge: Store in an airtight container 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 lemon cut through the richness of the oatmeal beautifully.
- Roasted cherry tomatoes — Their sweet, burst-in-your-mouth quality adds a lovely contrast in texture and a pop of color.
- Garlic sautéed mushrooms — Earthy mushrooms complement the creamy oats and add another layer of savory depth.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its acidity and citrus notes cleanse the palate between bites of the creamy oatmeal.
- Sparkling water with a squeeze of lemon — The bubbles and citrus make everything feel a little more refreshing and balanced.
- Hot tea with lemon — A simple cup of herbal or green tea continues the cozy, comforting vibe of the meal.
Something Sweet
- Dark chocolate and orange segments — A few squares of high-quality dark chocolate and some fresh orange make for a sophisticated, not-too-sweet finish.
- Almond biscotti — They’re perfect for dipping and their nutty flavor is a lovely follow-up to the savory oatmeal.
- A small bowl of fresh berries — The natural sweetness and slight tartness of raspberries or strawberries provide a clean, light ending.
Top Mistakes to Avoid
- Mistake: Using instant oats. They cook too quickly and lack the texture needed for this dish, often resulting in a gluey, unappealing consistency.
- Mistake: Adding the ricotta while the oatmeal is still boiling. The high heat can cause the ricotta to separate or become grainy instead of staying smooth and creamy.
- Mistake: Underseasoning. Oats need a good amount of seasoning to shine in a savory context. Be generous with salt, pepper, and your Parmesan.
- Mistake: Walking away while it cooks. Oatmeal can stick to the bottom of the pan or bubble over if left unattended. A occasional stir is all it needs.
Expert Tips
- Tip: Toast your oats first. For a nuttier, deeper flavor, toast the dry oats in the saucepan with the olive oil for a minute before adding the broth. You’ll be amazed at the difference.
- Tip: Let it rest before serving. Allowing the finished oatmeal to sit for 2–3 minutes off the heat lets the flavors meld together and the texture perfect itself.
- Tip: Use the ricotta as a garnish too. Swirling an extra spoonful on top of each serving just before eating adds a wonderful contrast in temperature and creaminess.
- Tip:
Spinach And Ricotta Oatmeal
Discover how to make savory Spinach and Ricotta Oatmeal in 20 minutes. This creamy, healthy twist on oatmeal is perfect for breakfast or dinner. Try the recipe today!
Ingredients
For the Ingredients
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1 cup rolled oats
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2 cups vegetable or chicken broth
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1 cup fresh spinach (roughly chopped)
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1/2 cup whole milk ricotta cheese
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1 small clove garlic (minced)
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1 tbsp olive oil
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1/4 cup grated Parmesan cheese
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1/4 tsp black pepper
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1/4 tsp salt
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pinch red pepper flakes
Instructions
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Start by heating the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, just until it becomes fragrant — you’ll notice that amazing aroma filling your kitchen. Be careful not to let the garlic brown, as it can turn bitter. This quick sauté unlocks the garlic’s flavor and forms the aromatic base for your savory oatmeal.01
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Pour in the broth and bring it to a gentle simmer. You should see small bubbles forming around the edges of the pot. Once it’s simmering, stir in the rolled oats and a pinch of salt. Reduce the heat to low, letting the oatmeal cook uncovered for about 5–7 minutes. You’ll notice the oats starting to absorb the liquid and thicken nicely.02
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Now, stir in the chopped spinach. It might look like a mountain of greens at first, but it will wilt down into the oats within a minute or two. Keep stirring occasionally until the spinach is fully incorporated and vibrant green. This is also a good time to add the black pepper and red pepper flakes if you’re using them.03
-
Remove the saucepan from the heat. This next part is important — you want to let the oatmeal cool slightly off the heat before adding the ricotta. Stir in the ricotta and grated Parmesan until everything is beautifully combined. The residual heat will warm the cheeses through without curdling the ricotta, giving you a luxuriously creamy texture.04
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Give the oatmeal a final taste and adjust the seasoning if needed. Sometimes the Parmesan adds enough salt, but you might want another pinch. The consistency should be thick and creamy, but if it seems too thick, you can stir in a tablespoon or two of warm water or broth to loosen it up.05
-
Divide the oatmeal between two bowls. I like to add an extra dollop of ricotta on top, another sprinkle of Parmesan, and maybe an extra crack of black pepper for presentation. Serve it immediately while it’s warm and comforting — honestly, it doesn’t get much cozier than this.06
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