If you’ve ever wanted a savory twist on oatmeal, this Tomato and Basil Pesto Oatmeal is your answer. Creamy oats cooked in vegetable broth are swirled with homemade pesto and sweet roasted tomatoes for a cozy, risotto-like meal. It’s a comforting and flavorful game-changer for breakfast or dinner.
Nothing beats a great Tomato and Basil Pesto Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Tomato and Basil Pesto Oatmeal
Flavor adventure: Bright pesto and sweet tomatoes transform comforting oats.
Versatile & forgiving: Easy to customize with ingredients you have on hand.
Quick to make: Ready in under 30 minutes with minimal active time.
Wholesome indulgence: Nourishing whole grains and fresh ingredients fuel your day.
Ingredients & Tools
- 150 g rolled oats (old-fashioned oats)
- 500 ml vegetable broth
- 200 g cherry tomatoes
- 50 g fresh basil leaves
- 30 g pine nuts
- 1 small garlic clove
- 50 ml extra virgin olive oil, plus more for drizzling
- 30 g grated Parmesan cheese
- 1 pinch of salt and black pepper
- 1 pinch of red pepper flakes (optional)
- 2 large eggs (optional, for serving)
Tools: A medium saucepan, a small baking sheet, a food processor or blender, and a small skillet.
Notes: Use good extra virgin olive oil and fresh basil for the best pesto, but the recipe is forgiving and delicious regardless.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 14 g |
| Fat: | 22 g |
| Carbs: | 42 g |
| Fiber: | 7 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Rolled oats are your best bet. Steel-cut oats will take too long to cook and become creamy, and instant oats will turn to mush. Old-fashioned rolled oats provide the perfect texture and cook in just the right amount of time.
- Don’t skip toasting the pine nuts. This one little step unlocks a deep, nutty flavor that elevates the entire pesto from good to absolutely incredible. It only takes a minute in a dry pan, so keep a close eye on them—they burn fast!
- Why use broth instead of water? Cooking the oats in a flavorful vegetable broth is the secret to building a savory foundation. It infuses the grains with so much more depth than water ever could. You can use a low-sodium version if you’re watching your salt intake.
- Embrace the optional egg. A softly fried or poached egg on top is a game-changer. The runny yolk creates a luxurious, saucy element that blends beautifully with the creamy oats and pesto. It’s highly, highly recommended.
How to Make Tomato and Basil Pesto Oatmeal
Step 1: Roast Your Tomatoes. Start by preheating your oven to 200°C (400°F). Halve the cherry tomatoes and toss them on a small baking sheet with a tiny drizzle of olive oil, a pinch of salt, and a crack of black pepper. Pop them in the oven for about 15-20 minutes. You’re looking for them to shrivel slightly and release their sweet, juicy goodness. The edges might even get a little caramelized—that’s pure flavor gold.
Step 2: Toast the Nuts and Make the Pesto. While the tomatoes are roasting, place your pine nuts in a small, dry skillet over medium heat. Shake the pan frequently until they’re fragrant and have taken on a light golden color—this should only take 2-3 minutes. Immediately transfer them to your food processor to stop the cooking. To the processor, add the fresh basil, garlic clove, grated Parmesan, and a pinch of salt. Pulse a few times to break everything down. Then, with the motor running, slowly stream in the 50 ml of olive oil until you have a beautifully coarse, vibrant green pesto. Taste it and adjust the seasoning if needed. Set this emerald delight aside.
Step 3: Cook the Savory Oats. Now, for the main event. In your medium saucepan, bring the 500 ml of vegetable broth to a gentle boil. Stir in the rolled oats and immediately reduce the heat to a low simmer. Let the oats cook for about 5-7 minutes, stirring occasionally. You’ll notice the broth being absorbed and the oats thickening to a lovely, creamy, risotto-like consistency. Don’t walk away for too long, as you want to prevent sticking.
Step 4: Combine and Finish. Once the oats are tender and creamy, take the saucepan off the heat. Stir in about three-quarters of your freshly made pesto, reserving a little for a gorgeous swirl on top. The heat from the oats will warm the pesto perfectly, releasing an incredible aroma that will fill your kitchen.
Step 5: Prepare Your Toppings (Optional but Recommended). If you’re going for the egg, now is the time. Heat a little oil in a non-stick skillet and fry your eggs to your liking—a runny yolk is the goal here. Your roasted tomatoes should be out of the oven and ready to go.
Step 6: Assemble Your Bowls. Divide the creamy pesto oatmeal between two bowls. Top with the roasted cherry tomatoes, that beautiful fried egg if using, and a final artistic dollop of the reserved pesto. Finish with a sprinkle of red pepper flakes for a subtle kick, an extra grating of Parmesan, and one last drizzle of olive oil. Dig in immediately while it’s wonderfully warm and comforting.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; oats become mushy upon thawing.
- Reviving: Reheat with a splash of broth or water, stirring until creamy.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a crisp, refreshing contrast to the rich, creamy oatmeal.
- Garlic-rubbed sourdough toast — A crunchy, chewy slice of toast is perfect for scooping up every last bit of oats and runny egg yolk, adding a wonderful textural element.
- Sautéed mushrooms — Earthy, umami-rich mushrooms like cremini or shiitake sautéed with a little thyme would make this bowl even more hearty and satisfying, almost like a deconstructed risotto.
Drinks
- A dry Prosecco or sparkling wine — The bright acidity and bubbles cut through the richness of the dish beautifully, making this an unexpectedly elegant brunch pairing.
- Iced green tea with lemon — For a non-alcoholic option, the clean, slightly bitter notes of green tea are a fantastic palate cleanser between bites of the savory oats.
- A crisp, cold lager — The light carbonation and mild bitterness of a good lager complement the herbal notes of the pesto and make the whole meal feel even more relaxed and enjoyable.
Something Sweet
- Lemon olive oil cake — The zesty, moist crumb of this cake is a lovely, not-too-sweet follow-up that continues the Mediterranean flavor theme in a delightful way.
- A small bowl of fresh berries — The natural sweetness and slight acidity of raspberries or strawberries provide a simple, refreshing finish that feels light and clean.
- Dark chocolate and almond biscotti — You can nibble on these crunchy cookies with a final cup of coffee. The bitter chocolate and nuts are a sophisticated end to the meal.
Top Mistakes to Avoid
- Mistake: Overcooking the oats into a gluey paste. The goal is a creamy, risotto-like consistency, not thick wallpaper paste. Once the liquid is absorbed and the oats are tender, take them off the heat. They will continue to thicken a bit as they sit.
- Mistake: Using stale, pre-made pesto from a jar. I know it’s convenient, but the flavor just isn’t the same. Fresh basil pesto is so quick to make and its vibrant, bright flavor is the star of this dish. It’s worth the extra five minutes, I promise.
- Mistake: Skipping the salt in the roasting tomatoes. Salt is crucial for drawing out the tomatoes’ natural juices and intensifying their sweetness. Without it, you risk them being a bit bland and watery on top of your beautiful oatmeal.
- Mistake: Adding the pesto while the oats are still on a roaring boil. Excessive heat can cause the basil in the pesto to turn dark and lose its fresh, vibrant flavor. Always stir it in off the heat for the best color and taste.
Expert Tips
- Tip: Make a double batch of pesto. Any leftover pesto will keep in the fridge for a week (with a layer of oil on top) or can be frozen in an ice cube tray for future pasta, sandwiches, or another quick batch of this oatmeal. It’s a fantastic time-saver.
- Tip: Let the oatmeal rest for a minute before serving. This allows the oats to fully absorb any remaining liquid and results in a creamier, more cohesive texture. It’s a small pause that makes a big difference.
- Tip: Get creative with your garnishes. Think beyond Parmesan! A crumbling of feta or goat cheese would be lovely. For a bit of crunch, try toasted breadcrumbs or pumpkin seeds. This is your canvas—have fun with it.
- Tip: For a vegan version, it’s an easy swap. Simply use nutritional yeast instead of Parmesan cheese in the pesto and skip the egg topping. The dish will still be incredibly flavorful and satisfying.
FAQs
Can I use steel-cut oats for this recipe?
You can, but it requires a major adjustment in method and time. Steel-cut oats need to simmer for about 20-30 minutes to become tender, and you’d likely need more liquid. For this specific quick-cooking recipe, rolled oats are highly recommended as they provide the perfect creamy texture in just a few minutes. If you insist on steel-cut, treat it like a savory porridge and be prepared for a longer, slower cook.
How should I store and reheat leftovers?
Store any leftover oatmeal in an airtight container in the refrigerator for up to 2 days. Be aware that the oats will continue to absorb moisture and thicken significantly. To reheat, place it in a saucepan with a splash of water or extra broth over low heat, stirring frequently until warm and creamy again. The microwave also works, but stir it every 30 seconds to prevent it from exploding!
My pesto turned brown! What happened?
Don’t worry, it’s still safe to eat! Basil is very sensitive to oxidation, which is accelerated by heat and air. It likely turned brown because you blended it for too long (creating heat) or added it to the oats while they were still on a very high heat. For the brightest green color, pulse the pesto just until combined and always stir it in off the heat.
Can I make this recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use certified gluten-free rolled oats. Oats themselves don’t contain gluten, but they are often processed in facilities that also handle wheat, so checking the packaging is crucial if you have celiac disease or a severe sensitivity.
What other herbs can I use in the pesto?
While basil is classic, feel free to experiment! Arugula makes a wonderfully peppery pesto. You could also use a combination of parsley and mint for a fresher, brighter profile. If you’re using a stronger herb like rosemary or thyme, use them sparingly and mix them with a milder green like spinach so they don’t overpower the entire dish.
Tomato And Basil Pesto Oatmeal
Try this savory Tomato and Basil Pesto Oatmeal recipe for a cozy, risotto-style meal. Ready in 30 minutes with simple ingredients. Get the recipe now!
Ingredients
For the Oatmeal
-
150 g rolled oats (old-fashioned oats)
-
500 ml vegetable broth
For the Roasted Tomatoes
-
200 g cherry tomatoes
-
1 pinch salt and black pepper
For the Pesto
-
50 g fresh basil leaves
-
30 g pine nuts
-
1 small garlic clove
-
50 ml extra virgin olive oil
-
30 g grated Parmesan cheese
-
1 pinch salt
For Serving (Optional)
-
1 pinch red pepper flakes
-
2 large eggs
Instructions
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Start by preheating your oven to 200°C (400°F). Halve the cherry tomatoes and toss them on a small baking sheet with a tiny drizzle of olive oil, a pinch of salt, and a crack of black pepper. Pop them in the oven for about 15-20 minutes. You’re looking for them to shrivel slightly and release their sweet, juicy goodness. The edges might even get a little caramelized—that’s pure flavor gold.01
-
While the tomatoes are roasting, place your pine nuts in a small, dry skillet over medium heat. Shake the pan frequently until they’re fragrant and have taken on a light golden color—this should only take 2-3 minutes. Immediately transfer them to your food processor to stop the cooking. To the processor, add the fresh basil, garlic clove, grated Parmesan, and a pinch of salt. Pulse a few times to break everything down. Then, with the motor running, slowly stream in the 50 ml of olive oil until you have a beautifully coarse, vibrant green pesto. Taste it and adjust the seasoning if needed. Set this emerald delight aside.02
-
In your medium saucepan, bring the 500 ml of vegetable broth to a gentle boil. Stir in the rolled oats and immediately reduce the heat to a low simmer. Let the oats cook for about 5-7 minutes, stirring occasionally. You’ll notice the broth being absorbed and the oats thickening to a lovely, creamy, risotto-like consistency. Don’t walk away for too long, as you want to prevent sticking.03
-
Once the oats are tender and creamy, take the saucepan off the heat. Stir in about three-quarters of your freshly made pesto, reserving a little for a gorgeous swirl on top. The heat from the oats will warm the pesto perfectly, releasing an incredible aroma that will fill your kitchen.04
-
If you're going for the egg, now is the time. Heat a little oil in a non-stick skillet and fry your eggs to your liking—a runny yolk is the goal here. Your roasted tomatoes should be out of the oven and ready to go.05
-
Divide the creamy pesto oatmeal between two bowls. Top with the roasted cherry tomatoes, that beautiful fried egg if using, and a final artistic dollop of the reserved pesto. Finish with a sprinkle of red pepper flakes for a subtle kick, an extra grating of Parmesan, and one last drizzle of olive oil. Dig in immediately while it's wonderfully warm and comforting.06
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