This savory spinach and sun dried tomato oatmeal is a creamy, one-pot meal that’s both nourishing and deeply comforting. Perfect for brunch or a quick dinner, this spinach and sun dried tomato oatmeal is a satisfying savory twist.
Love Spinach and Sun Dried Tomato Oatmeal? So do we! If you're into Savory Oatmeal or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Spinach and Sun Dried Tomato Oatmeal
- Savory game-changer: A wonderfully satisfying alternative to sweet oats.
- Incredibly versatile: Easily customize with different greens, eggs, or cheese.
- One-pot wonder: Everything cooks in a single saucepan for easy cleanup.
- Packed with flavor: Creamy oats, chewy tomatoes, and fresh spinach with garlic and Parmesan.
Ingredients & Tools
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup old-fashioned rolled oats
- 2 ½ cups vegetable broth (or water)
- ½ cup sun dried tomatoes in oil, drained and roughly chopped
- 3 cups fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese, plus more for serving
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Optional: Red pepper flakes for a bit of heat
Tools: A medium-sized saucepan, a wooden spoon or spatula, and a measuring cup.
Notes: Using vegetable broth instead of water builds a deeper savory flavor. Don’t skip toasting the oats—it adds a nutty aroma.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 11 g |
| Fat: | 10 g |
| Carbs: | 40 g |
| Fiber: | 7 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Not recommended; oats can become mushy upon thawing.
- Reviving: Reheat with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a bright, crisp contrast to the creamy, warm oatmeal.
- Garlic sautéed mushrooms — A handful of mushrooms cooked with a bit more garlic and thyme adds a wonderful earthy, meaty component that pairs beautifully with the tomatoes.
- Avocado slices — For a dose of healthy fats and a cool, creamy texture, a few slices of ripe avocado on the side or on top is just perfect.
Drinks
- A dry white wine like Sauvignon Blanc — Its crisp acidity and citrus notes cut through the richness of the oatmeal and complement the tangy sun dried tomatoes wonderfully.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- Bloody Mary — If you’re serving this for brunch, the savory, spiced notes of a classic Bloody Mary are a match made in heaven.
Something Sweet
- Fresh berries with a dollop of yogurt — After a savory meal, a simple bowl of mixed berries with a little honey and creamy yogurt feels light and satisfying.
- A square of dark chocolate — Sometimes you just need a little something… a piece of high-quality dark chocolate is the perfect bittersweet finish.
- Orange slices with cinnamon — The bright, juicy citrus sprinkled with a touch of warm cinnamon is a simple, healthy way to end your meal on a sweet note.
Before You Start: Tips & Ingredient Notes
- What kind of oats should I use? Old-fashioned rolled oats are the gold standard here. They hold their shape beautifully and give you that perfect creamy-yet-chewy texture. Steel-cut oats will take much longer to cook and quick oats can turn to mush.
- Don’t have sun dried tomatoes in oil? If you’re using the dry-packed kind, just give them a quick soak in hot water for about 10 minutes to soften them up before chopping. They’ll still be delicious!
- Is the Parmesan negotiable? For a vegan version, nutritional yeast is a fantastic swap that gives a similar cheesy, umami punch. You’ll need about two tablespoons.
- Broth vs. water—does it matter? Honestly, it really does. The broth infuses the oats with so much more flavor than water ever could. If you’re using water, be a little more generous with your seasonings.
How to Make Spinach and Sun Dried Tomato Oatmeal
Step 1: Start by heating the olive oil in your saucepan over medium heat. Once the oil shimmers, add the minced garlic and sauté for about 30 seconds until it becomes fragrant—you’ll notice that wonderful, toasty aroma filling your kitchen. Be careful not to burn it!
Step 2: Add the rolled oats to the pan. Stir them constantly for 1-2 minutes to toast them in the garlicky oil. This is a crucial step! You’re looking for a light golden color and a nutty smell. It really deepens the overall flavor of the dish.
Step 3: Carefully pour in the vegetable broth. It will sizzle and steam—that’s a good sign! Add the chopped sun dried tomatoes and the smoked paprika at this point. Give everything a good stir to combine.
Step 4: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let it simmer uncovered for about 5-7 minutes. You’ll notice the oats starting to absorb the liquid and the whole mixture will begin to thicken. Stir occasionally to prevent sticking.
Step 5: Once most of the liquid has been absorbed and the oats are tender but still have a slight bite, stir in the fresh spinach. It might look like a lot at first, but it wilts down incredibly quickly—in just a minute or so. Stir until the spinach is fully incorporated and vibrant green.
Step 6: Remove the pan from the heat. Now, stir in the grated Parmesan cheese. The residual heat will melt it into a lovely, creamy sauce. Season generously with salt and black pepper to your taste. Give it a final taste—this is your chance to adjust the seasoning. Maybe a pinch more salt or a crack of pepper?
Step 7: Let the oatmeal sit for a minute off the heat. It will thicken up a bit more as it rests. This is the perfect time to get your bowls ready. Serve it hot, with an extra sprinkle of Parmesan and perhaps a dash of red pepper flakes if you like a little kick.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. They are processed to cook much faster, which means they’ll absorb the liquid too quickly and turn into a gummy, mushy texture. Stick with old-fashioned rolled oats for the best results.
- Mistake: Skipping the toasting step. I’ve been tempted to rush this part before, but toasting the oats is what gives them a nutty depth and prevents them from having a bland, pasty flavor. It only takes a minute but makes a world of difference.
- Mistake: Over-stirring while simmering. You want to stir occasionally to prevent sticking, but constant stirring will cause the oats to release too much starch, making the final dish gluey instead of creamy. A gentle stir every couple of minutes is plenty.
- Mistake: Adding the spinach with the liquid. If you add the spinach at the beginning, it will overcook, lose its vibrant color, and become slimy. Stirring it in at the very
Spinach And Sun Dried Tomato Oatmeal
Try this savory Spinach and Sun Dried Tomato Oatmeal recipe for a quick, one-pot meal. Ready in 20 minutes and packed with flavor. Get the easy recipe now!
Ingredients
For the Ingredients & Tools
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1 tbsp olive oil
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2 cloves garlic (minced)
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1 cup old-fashioned rolled oats
-
2 ½ cups vegetable broth (or water)
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½ cup sun dried tomatoes in oil (drained and roughly chopped)
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3 cups fresh spinach (roughly chopped)
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¼ cup grated Parmesan cheese (plus more for serving)
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½ tsp smoked paprika
-
Salt and black pepper (to taste)
-
Red pepper flakes (optional, for a bit of heat)
Instructions
-
Start by heating the olive oil in your saucepan over medium heat. Once the oil shimmers, add the minced garlic and sauté for about 30 seconds until it becomes fragrant—you’ll notice that wonderful, toasty aroma filling your kitchen. Be careful not to burn it!01
-
Add the rolled oats to the pan. Stir them constantly for 1-2 minutes to toast them in the garlicky oil. This is a crucial step! You’re looking for a light golden color and a nutty smell. It really deepens the overall flavor of the dish.02
-
Carefully pour in the vegetable broth. It will sizzle and steam—that’s a good sign! Add the chopped sun dried tomatoes and the smoked paprika at this point. Give everything a good stir to combine.03
-
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let it simmer uncovered for about 5-7 minutes. You’ll notice the oats starting to absorb the liquid and the whole mixture will begin to thicken. Stir occasionally to prevent sticking.04
-
Once most of the liquid has been absorbed and the oats are tender but still have a slight bite, stir in the fresh spinach. It might look like a lot at first, but it wilts down incredibly quickly—in just a minute or so. Stir until the spinach is fully incorporated and vibrant green.05
-
Remove the pan from the heat. Now, stir in the grated Parmesan cheese. The residual heat will melt it into a lovely, creamy sauce. Season generously with salt and black pepper to your taste. Give it a final taste—this is your chance to adjust the seasoning. Maybe a pinch more salt or a crack of pepper?06
-
Let the oatmeal sit for a minute off the heat. It will thicken up a bit more as it rests. This is the perfect time to get your bowls ready. Serve it hot, with an extra sprinkle of Parmesan and perhaps a dash of red pepper flakes if you like a little kick.07
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