This savory Sun Dried Tomato and Goat Cheese Oatmeal turns breakfast into a gourmet meal. Creamy oats are infused with rich broth, sweet tomatoes, and tangy goat cheese. It’s a quick, elegant option for any time of day.
Looking for Sun Dried Tomato and Goat Cheese Oatmeal inspiration? You'll love what we have! Explore more Savory Oatmeal recipes or discover our Chicken Breast Recipes favorites.
Why You’ll Love This Sun Dried Tomato and Goat Cheese Oatmeal
- Flavor explosion: Sweet tomatoes and tangy goat cheese create a savory wake-up call.
- Versatile meal: Perfect for breakfast, lunch, or a light dinner.
- Quick & easy: Ready in under 15 minutes from start to finish.
- Game-changing oats: Proves oatmeal can be a savory superstar.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups vegetable or chicken broth
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 2 oz goat cheese, crumbled
- 1 small garlic clove, minced
- 1 tbsp olive oil (use the oil from the sun-dried tomatoes if you have it)
- 1/4 tsp black pepper
- 1/8 tsp salt (adjust to taste, as the broth and cheese add saltiness)
- 2 tbsp fresh basil or parsley, chopped (for garnish)
Tools: A medium saucepan, a wooden spoon, and a measuring cup.
Notes: Quality broth makes a difference. Don’t skip the fresh herb garnish—it adds a bright finish.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 14 g |
| Fat: | 18 g |
| Carbs: | 42 g |
| Fiber: | 7 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 for the best texture. Quick oats will turn to mush, and steel-cut oats take too long. Rolled oats give you that perfect, creamy-yet-chewy consistency.
- Don’t have broth? You can use water. The flavor won’t be as deep, but it’ll still work. Just be more generous with your seasoning and maybe add a splash of soy sauce or a pinch of onion powder for complexity.
- Sun-dried tomato oil is liquid gold. If your tomatoes are packed in oil, use that oil to sauté the garlic. It infuses the whole dish with an incredible, concentrated tomato flavor.
- Taste before adding salt. Between the salty broth and the tangy goat cheese, you might not need much extra salt. Always do a final taste and adjust at the end.
How to Make Sun Dried Tomato and Goat Cheese Oatmeal
Step 1: Start by prepping your ingredients. Mince the garlic, chop the sun-dried tomatoes, and crumble the goat cheese. Having everything ready makes the cooking process smooth and fast—because once you start, it all comes together in a flash.
Step 2: Heat the olive oil (or the oil from your sun-dried tomatoes) in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, just until it becomes fragrant. You don’t want it to brown, just to release its aroma and mellow out that raw bite.
Step 3: Add the rolled oats to the pan. Stir them around in the oil and garlic for about a minute. This quick toast really deepens the flavor of the oats and gives the final dish a lovely, nutty undertone. You’ll notice the aroma change slightly—it’s a good sign!
Step 4: Pour in the broth and add the chopped sun-dried tomatoes. Bring everything to a lively simmer, then reduce the heat to low. Let it cook gently for about 5-7 minutes, stirring occasionally. The oats will absorb the liquid and become tender and creamy.
Step 5: Once the oatmeal has thickened to your desired consistency (it should be creamy but not soupy), turn off the heat. Stir in most of the crumbled goat cheese, saving a little for garnish. The residual heat will melt the cheese beautifully into the oats, creating a tangy, creamy sauce.
Step 6: Season with black pepper and taste for salt. Remember, the broth and cheese are salty, so you might not need much. Give it one final stir, then divide between two bowls.
Step 7: Garnish with the remaining goat cheese and a generous sprinkle of fresh basil or parsley. The fresh herbs add a pop of color and a bright, aromatic finish that really brings the whole dish together. Serve immediately while it’s hot and wonderfully creamy.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 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 greens dressed with just a squeeze of lemon juice provide a fresh, crisp contrast to the creamy, rich oatmeal.
- Soft-boiled or fried eggs — Adding a runny yolk on top creates an extra layer of decadent sauce that mixes wonderfully with the savory oats.
- Sautéed mushrooms and spinach — Their earthy, umami flavors complement the sun-dried tomatoes and add more vegetable goodness to your meal.
Drinks
- A dry white wine like Sauvignon Blanc — Its crisp acidity and citrus notes cut through the richness of the goat cheese and cleanse the palate beautifully.
- Sparkling water with a lemon wedge — The bubbles and citrus provide a refreshing, non-alcoholic counterpoint to the hearty, savory bowl.
- Iced green tea — Its slight bitterness and clean finish offer a lovely balance, making each bite of the oatmeal taste fresh and new.
Something Sweet
- Fresh berries with a dollop of yogurt — The natural sweetness and slight tartness are a light, refreshing way to end the meal without feeling too heavy.
- A small square of dark chocolate — A bite of rich, bittersweet chocolate provides a perfect, simple finish that contrasts nicely with the savory notes of the main dish.
- Almond biscotti — Their crunchy texture and subtle nutty sweetness are delightful for dipping and offer a satisfying end note.
Top Mistakes to Avoid
- Mistake: Using quick oats or instant packets. The texture will be mushy and bland, lacking the hearty, chewy quality that makes this dish so satisfying. Stick with old-fashioned rolled oats for the perfect consistency.
- Mistake> Burning the garlic. Garlic can go from fragrant to bitter in seconds. Sauté it gently just until you smell its aroma—don’t let it take on any color.
- Mistake: Over-stirring while cooking. While you want to stir occasionally to prevent sticking, constant vigorous stirring can break down the oats and make them gluey. A gentle, occasional stir is all you need.
- Mistake: Skipping the fresh herb garnish. I know it seems optional, but that fresh, green finish adds a crucial layer of flavor and brightness that really lifts the whole dish. Don’t leave it out!
Expert Tips
- Tip: Make a big batch for easy lunches. This oatmeal reheats surprisingly well. Just add a splash of broth or water when warming it up to bring back its creamy consistency.
- Tip: Toast some pine nuts for crunch. Sprinkle a tablespoon of toasted pine nuts over the top before serving. The nut
Sun Dried Tomato And Goat Cheese Oatmeal
Elevate your breakfast with this savory Sun Dried Tomato and Goat Cheese Oatmeal. Ready in 15 minutes, it's a gourmet meal for any time of day. Get the recipe!
Ingredients
For the Ingredients & Tools
-
1 cup old-fashioned rolled oats
-
2 cups vegetable or chicken broth
-
1/3 cup sun-dried tomatoes in oil (drained and chopped)
-
2 oz goat cheese (crumbled)
-
1 small clove garlic (minced)
-
1 tbsp olive oil (use the oil from the sun-dried tomatoes if you have it)
-
1/4 tsp black pepper
-
1/8 tsp salt (adjust to taste, as the broth and cheese add saltiness)
-
2 tbsp fresh basil or parsley (chopped, for garnish)
Instructions
-
Start by prepping your ingredients. Mince the garlic, chop the sun-dried tomatoes, and crumble the goat cheese. Having everything ready makes the cooking process smooth and fast—because once you start, it all comes together in a flash.01
-
Heat the olive oil (or the oil from your sun-dried tomatoes) in a medium saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, just until it becomes fragrant. You don’t want it to brown, just to release its aroma and mellow out that raw bite.02
-
Add the rolled oats to the pan. Stir them around in the oil and garlic for about a minute. This quick toast really deepens the flavor of the oats and gives the final dish a lovely, nutty undertone. You’ll notice the aroma change slightly—it’s a good sign!03
-
Pour in the broth and add the chopped sun-dried tomatoes. Bring everything to a lively simmer, then reduce the heat to low. Let it cook gently for about 5-7 minutes, stirring occasionally. The oats will absorb the liquid and become tender and creamy.04
-
Once the oatmeal has thickened to your desired consistency (it should be creamy but not soupy), turn off the heat. Stir in most of the crumbled goat cheese, saving a little for garnish. The residual heat will melt the cheese beautifully into the oats, creating a tangy, creamy sauce.05
-
Season with black pepper and taste for salt. Remember, the broth and cheese are salty, so you might not need much. Give it one final stir, then divide between two bowls.06
-
Garnish with the remaining goat cheese and a generous sprinkle of fresh basil or parsley. The fresh herbs add a pop of color and a bright, aromatic finish that really brings the whole dish together. Serve immediately while it’s hot and wonderfully creamy.07
Not what you're looking for?
