This Tomato and Basil Mozzarella Oatmeal transforms your morning routine with savory Italian flavors. Creamy oats are infused with sun-dried tomatoes, fresh basil, and melty mozzarella for a comforting caprese-inspired bowl. It’s a quick, impressive oatmeal that feels both cozy and sophisticated.
If you're looking for the perfect Tomato and Basil Mozzarella Oatmeal, you're in the right place. Whether you love Savory Oatmeal or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Tomato and Basil Mozzarella Oatmeal
- Savory game-changer: Flips your oatmeal routine with Italian-inspired flavors.
- Quick & versatile: Ready in 15 minutes and easy to customize.
- Pure comfort: Creamy oats with stretchy cheese and bright basil.
- Fancy yet simple: Impressive meal made with pantry staples.
Ingredients & Tools
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 80 g rolled oats (sometimes called old-fashioned oats)
- 350 ml vegetable broth
- 50 g sun-dried tomatoes in oil, drained and roughly chopped
- 75 g fresh mozzarella, torn into small pieces
- 15 g fresh basil, plus extra for garnish
- Salt and black pepper to taste
- A pinch of red pepper flakes (optional, for a little heat)
Tools: A small saucepan, a wooden spoon, and a measuring jug.
Notes: Use rolled oats (not quick oats) for best texture. Fresh mozzarella in water melts better than pre-shredded.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 19 g |
| Carbs: | 45 g |
| Fiber: | 7 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Why vegetable broth? Using broth instead of water is non-negotiable for building a deep, savory foundation. It infuses the oats with flavor from the inside out, so every single spoonful is delicious. A good, low-sodium broth gives you control over the final saltiness.
- Can I use fresh tomatoes instead of sun-dried? You can, but the result will be different. Sun-dried tomatoes are concentrated and chewy, adding bursts of intense sweetness. If you use fresh cherry tomatoes, add them with the shallot to soften and release their juices, but know the flavor profile will be milder and more watery.
- Don’t skip the fresh basil. The dried stuff in a jar just won’t cut it here. The aromatic, almost peppery flavor of fresh basil is what makes this dish sing. Tear it with your hands at the very end to prevent bruising and to release all those wonderful essential oils.
- Get your mise en place ready. This recipe comes together fast once you start cooking. Having your shallot chopped, garlic minced, and tomatoes ready to go means you won’t be scrambling and risk overcooking your aromatics.
How to Make Tomato and Basil Mozzarella Oatmeal
Step 1: Warm the olive oil in your saucepan over medium heat. Add the finely chopped shallot and cook for about 2-3 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice it will start to smell sweet and fragrant. Now, add the minced garlic and cook for just another 30 seconds—until it’s aromatic but not browned. This gentle start builds a fantastic flavor base.
Step 2: Add the rolled oats to the pan. Stir them around for a minute or so to toast them lightly in the oil. This is a little pro-trick—toasting the oats gives them a lovely, nutty depth that prevents them from tasting bland or pasty. They should smell warm and toasty, not burnt.
Step 3: Pour in the vegetable broth and add the chopped sun-dried tomatoes. Bring everything to a lively simmer, then immediately reduce the heat to low. Let it cook 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, leaving a creamy, porridge-like consistency.
Step 4: This is the magic moment. Take the pan off the heat. Now, stir in about two-thirds of your torn mozzarella and most of the fresh basil (save a little for garnish). The residual heat will melt the cheese beautifully into the oats, creating lovely, stretchy ribbons. Season well with salt and plenty of black pepper. Taste it! This is your chance to adjust—maybe it needs another pinch of salt or a dash of those red pepper flakes for a subtle kick.
Step 5: Divide the savory oatmeal between two bowls. Top with the remaining mozzarella and basil, and an extra drizzle of olive oil if you’re feeling fancy. The contrast between the hot, creamy oats and the cool, fresh mozzarella on top is honestly divine. Serve it immediately while it’s wonderfully warm and comforting.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Not recommended; oats can become grainy upon thawing.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice provides a crisp, refreshing counterpoint to the rich, creamy oatmeal.
- Garlic-rubbed toasted bread — A slice of crusty sourdough, toasted and lightly rubbed with a raw garlic clove, is perfect for scooping up every last bit from the bottom of the bowl.
- Roasted asparagus or broccoli — Some tender, roasted green veggies on the side make this a completely balanced and satisfying meal with great textural variety.
Drinks
- A crisp Italian white wine — A glass of Pinot Grigio or Vermentino complements the herbal basil and sweet tomato notes without overpowering the dish’s delicate creaminess.
- Sparkling water with lemon — The effervescence and citrus cleanse the palate between bites, especially if you’ve added the optional red pepper flakes for heat.
- Iced herbal tea — A cool, unsweetened peppermint or hibiscus tea offers a refreshing, non-alcoholic option that feels light and sophisticated.
Something Sweet
- A small dish of lemon sorbet — The sharp, clean citrus flavor is a perfect palate-cleanser after the savory, cheesy oatmeal and feels incredibly refreshing.
- Dark chocolate-covered almonds — Just a few of these provide a satisfying, bittersweet crunch that ends the meal on a sophisticated note without being too heavy.
- Fresh berries with a dollop of cream — Simple, light, and a little sweet, this is the ideal follow-up if you’ve enjoyed the oatmeal for lunch and want a touch of natural sweetness.
Top Mistakes to Avoid
- Mistake: Cooking the oats at a rolling boil. If you cook savory oatmeal on too high a heat, the liquid will evaporate too quickly, leaving you with undercooked, crunchy oats stuck to the bottom of the pan. A gentle simmer is key for creamy results.
- Mistake: Adding the basil too early. I’ve messed this up before too… if you add the fresh basil during cooking, it will wilt into a dark, bitter sludge. Stir it in at the very end, off the heat, to keep its vibrant color and flavor.
- Mistake: Using pre-shredded, low-moisture mozzarella. The bagged stuff meant for pizza contains anti-caking agents that prevent it from melting properly. It’ll give you a weird, rubbery texture instead of the soft, melty pockets you’re after.
Tomato And Basil Mozzarella Oatmeal
Transform breakfast with this savory Tomato and Basil Mozzarella Oatmeal recipe. Ready in 15 minutes with Italian flavors. Try this delicious savory oatmeal today!
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil
-
1 small shallot (finely chopped)
-
1 clove garlic (minced)
-
80 g rolled oats (sometimes called old-fashioned oats)
-
350 ml vegetable broth
-
50 g sun-dried tomatoes in oil (drained and roughly chopped)
-
75 g fresh mozzarella (torn into small pieces)
-
15 g fresh basil (plus extra for garnish)
-
Salt and black pepper (to taste)
-
A pinch red pepper flakes (optional, for a little heat)
Instructions
-
Warm the olive oil in your saucepan over medium heat. Add the finely chopped shallot and cook for about 2-3 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice it will start to smell sweet and fragrant. Now, add the minced garlic and cook for just another 30 seconds—until it’s aromatic but not browned. This gentle start builds a fantastic flavor base.01
-
Add the rolled oats to the pan. Stir them around for a minute or so to toast them lightly in the oil. This is a little pro-trick—toasting the oats gives them a lovely, nutty depth that prevents them from tasting bland or pasty. They should smell warm and toasty, not burnt.02
-
Pour in the vegetable broth and add the chopped sun-dried tomatoes. Bring everything to a lively simmer, then immediately reduce the heat to low. Let it cook 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, leaving a creamy, porridge-like consistency.03
-
This is the magic moment. Take the pan off the heat. Now, stir in about two-thirds of your torn mozzarella and most of the fresh basil (save a little for garnish). The residual heat will melt the cheese beautifully into the oats, creating lovely, stretchy ribbons. Season well with salt and plenty of black pepper. Taste it! This is your chance to adjust—maybe it needs another pinch of salt or a dash of those red pepper flakes for a subtle kick.04
-
Divide the savory oatmeal between two bowls. Top with the remaining mozzarella and basil, and an extra drizzle of olive oil if you’re feeling fancy. The contrast between the hot, creamy oats and the cool, fresh mozzarella on top is honestly divine. Serve it immediately while it’s wonderfully warm and comforting.05
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