This Tomato and Pesto Mozzarella Oatmeal transforms humble oats into a savory, elegant meal. Creamy oats are swirled with vibrant pesto, juicy tomatoes, and melty mozzarella for a quick, comforting dish. It’s the perfect savory oatmeal recipe for breakfast or lunch.
Nothing beats a great Tomato and Pesto Mozzarella Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Tomato and Pesto Mozzarella Oatmeal
Game-changer: Flips the script on oatmeal into a sophisticated savory meal.
Quick & easy: Ready in about 15 minutes with simple steps.
Comforting texture: Creamy oats with bursts of tomato and stretchy cheese.
Endlessly customizable: A perfect template for your own savory creations.
Ingredients & Tools
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 100 g rolled oats (also called old-fashioned oats)
- 500 ml vegetable broth
- 2 tbsp basil pesto (store-bought is fine, or use homemade)
- 100 g cherry tomatoes, halved
- 75 g fresh mozzarella, torn into small pieces
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Tools: A medium-sized saucepan, a wooden spoon, and a measuring jug.
Notes: Use a pesto you love, as its flavor shines. Fresh mozzarella provides the best milky, soft melt.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 16 g |
| Fat: | 22 g |
| Carbs: | 40 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes
Before You Start: Tips & Ingredient Notes
- Rolled oats are key. Avoid using quick-cooking or instant oats for this recipe. Rolled oats (old-fashioned oats) have the perfect structure to absorb the broth slowly and become creamy without turning into a gluey, mushy mess.
- Don’t rush the shallot. Taking a couple of minutes to properly soften the shallot in the olive oil is a small step with a big payoff. It builds a foundational sweetness and depth of flavor that makes the whole dish taste more complex and delicious.
- Taste your pesto first. Different pestos have varying levels of saltiness and garlic intensity. Give it a quick taste so you know how to adjust your final seasoning with salt and pepper at the end. A little awareness here prevents over-salting.
- Fresh mozzarella vs. low-moisture. We’re using the soft, fresh mozzarella that comes in water (bocconcini or a ball). It melts beautifully into creamy, stretchy pockets. The harder, low-moisture mozzarella used for pizza won’t give you the same delightful texture.
How to Make Tomato and Pesto Mozzarella Oatmeal
Step 1: Start by heating the olive oil in your medium saucepan over a 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 a lovely, sweet aroma starting to come up from the pan. Now, add the minced garlic and cook for just another 30 seconds — you just want to take the raw edge off the garlic, not brown it, as burnt garlic can taste bitter.
Step 2: Add the rolled oats to the pan. Stir them around for about a minute in the oil, shallots, and garlic. This quick toast really wakes the oats up, giving them a slightly nutty flavor and helping them stay distinct and creamy later on, rather than becoming pasty. It’s a simple trick, but it makes a world of difference.
Step 3: Pour in the vegetable broth. Be careful, as it might sizzle a bit! Give everything a good stir to combine, then bring the mixture to a gentle simmer. Once it’s simmering, reduce the heat to low and let it cook for about 8-10 minutes. Stir it occasionally to prevent sticking. You’ll see the oats slowly absorbing the liquid and the whole mixture thickening up beautifully.
Step 4: When the oatmeal has reached a thick, porridge-like consistency and most of the liquid has been absorbed, it’s time for the magic. Stir in the two tablespoons of pesto until it’s fully incorporated and the oats take on a gorgeous green hue. Then, gently fold in the halved cherry tomatoes. You just want to warm them through so they soften slightly but still retain a bit of their shape and juicy pop.
Step 5: Take the pan off the heat. Now, stir in about two-thirds of the torn fresh mozzarella. The residual heat from the oatmeal will melt it perfectly, creating lovely, stringy ribbons throughout. Season generously with black pepper and taste to see if it needs any additional salt, remembering your pesto may have added some already.
Step 6: Divide the savory oatmeal between two bowls. Top with the remaining torn mozzarella, an extra drizzle of pesto if you’re feeling fancy, and a few fresh basil leaves for a pop of color and fresh aroma. Serve immediately while it’s wonderfully warm, creamy, and comforting.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat gently with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a crisp, refreshing contrast to the creamy, rich oatmeal.
- Garlic-rubbed sourdough toast — A crunchy, chewy slice of toast is perfect for scooping up every last bit of the savory oats from the bowl. It’s the ultimate comfort combo.
- Roasted asparagus spears — Their earthy, slightly charred flavor and tender-crisp texture make them an elegant and healthy side that pairs wonderfully with the herby notes of the pesto.
Drinks
- A crisp Italian white wine — A glass of Pinot Grigio or Vermentino, served well-chilled, cuts through the richness of the cheese and pesto beautifully with its bright acidity.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus zing are incredibly palate-cleansing and light, making each bite of the oatmeal feel fresh and new.
- Iced herbal tea — A cool, unsweetened peppermint or lemon verbena tea is surprisingly delightful, its herbal notes echoing the basil in the dish without competing with it.
Something Sweet
- Lemon sorbet — After a savory, cheesy meal, a few scoops of intensely tart and refreshing lemon sorbet are the perfect way to cleanse the palate and end on a bright, light note.
- Dark chocolate almond clusters — A few pieces of rich, slightly bitter dark chocolate with roasted almonds provide a simple, satisfying crunch and a touch of sweetness without being overwhelming.
- Fresh berry compote — Warm, slightly sweetened mixed berries, perhaps with a hint of vanilla, offer a juicy, vibrant contrast that feels both indulgent and wholesome.
Top Mistakes to Avoid
- Mistake: Using quick oats. They absorb liquid too fast and lack the structural integrity of rolled oats, resulting in a gluey, unappealing texture rather than a creamy, distinct one. Stick to old-fashioned rolled oats for the best result.
- Mistake: Overcooking the garlic. If you add the garlic at the same time as the shallot or let it brown, it will become bitter and can
Tomato And Pesto Mozzarella Oatmeal
Learn how to make savory Tomato and Pesto Mozzarella Oatmeal in just 15 minutes. This easy, elegant breakfast recipe is packed with flavor. Try it today!
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil
-
1 small shallot (finely chopped)
-
1 garlic clove (minced)
-
100 g rolled oats (also called old-fashioned oats)
-
500 ml vegetable broth
-
2 tbsp basil pesto (store-bought is fine, or use homemade)
-
100 g cherry tomatoes (halved)
-
75 g fresh mozzarella (torn into small pieces)
-
Salt and black pepper (to taste)
-
Fresh basil leaves (for garnish (optional))
Instructions
-
Start by heating the olive oil in your medium saucepan over a 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 a lovely, sweet aroma starting to come up from the pan. Now, add the minced garlic and cook for just another 30 seconds — you just want to take the raw edge off the garlic, not brown it, as burnt garlic can taste bitter.01
-
Add the rolled oats to the pan. Stir them around for about a minute in the oil, shallots, and garlic. This quick toast really wakes the oats up, giving them a slightly nutty flavor and helping them stay distinct and creamy later on, rather than becoming pasty. It’s a simple trick, but it makes a world of difference.02
-
Pour in the vegetable broth. Be careful, as it might sizzle a bit! Give everything a good stir to combine, then bring the mixture to a gentle simmer. Once it's simmering, reduce the heat to low and let it cook for about 8-10 minutes. Stir it occasionally to prevent sticking. You’ll see the oats slowly absorbing the liquid and the whole mixture thickening up beautifully.03
-
When the oatmeal has reached a thick, porridge-like consistency and most of the liquid has been absorbed, it’s time for the magic. Stir in the two tablespoons of pesto until it’s fully incorporated and the oats take on a gorgeous green hue. Then, gently fold in the halved cherry tomatoes. You just want to warm them through so they soften slightly but still retain a bit of their shape and juicy pop.04
-
Take the pan off the heat. Now, stir in about two-thirds of the torn fresh mozzarella. The residual heat from the oatmeal will melt it perfectly, creating lovely, stringy ribbons throughout. Season generously with black pepper and taste to see if it needs any additional salt, remembering your pesto may have added some already.05
-
Divide the savory oatmeal between two bowls. Top with the remaining torn mozzarella, an extra drizzle of pesto if you're feeling fancy, and a few fresh basil leaves for a pop of color and fresh aroma. Serve immediately while it’s wonderfully warm, creamy, and comforting.06
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