This savory Tomato Basil Parmesan Oatmeal turns a breakfast staple into a comforting meal. It’s creamy, cheesy, and ready in under 20 minutes. You’ll love this easy, pantry-friendly twist.
Nothing beats a great Tomato Basil Parmesan Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Dessert Recipes selection, keep scrolling!
Why You’ll Love This Tomato Basil Parmesan Oatmeal
- Game-changer: A savory escape from sweet oatmeal.
- Fast & convenient: Ready in about 15 minutes.
- Comforting flavor: Sweet tomato, fragrant basil, and salty Parmesan.
- Versatile base: Perfect for eggs, greens, or chili flakes.
Ingredients & Tools
- 1 tbsp olive oil or unsalted butter
- 1 small shallot or ¼ cup yellow onion, finely chopped
- 1 large garlic clove, minced
- ¾ cup rolled oats (old-fashioned, not instant)
- 1 ¾ cups vegetable or chicken broth
- 1 tbsp tomato paste
- ¼ cup grated Parmesan cheese, plus more for serving
- 2 tbsp fresh basil, chopped, plus whole leaves for garnish
- To taste salt and freshly ground black pepper
- Optional: a pinch of red pepper flakes, a fried or poached egg for topping
Tools: A small saucepan, a wooden spoon or spatula, a microplane or box grater for the Parmesan.
Notes: Use flavorful broth as the base. Grate your own Parmesan from a block for best melting and flavor.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 14 g |
| Carbs: | 36 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 12 minutes | Total Time: 17 minutes
Before You Start: Tips & Ingredient Notes
- Why use broth instead of water? This is the single most important flavor decision. Water gives you bland oats; broth gives you a deeply savory, rich base that infuses every single bite. You can use chicken, vegetable, or even beef broth depending on your preference.
- Can I use quick oats? You can, but the texture will be much softer and less distinct. Rolled oats provide the perfect balance of creaminess and a pleasant, slight chew. If you use quick oats, reduce the cooking time by a few minutes.
- Is fresh basil really necessary? Honestly, yes. Dried basil lacks the vibrant, almost peppery freshness that makes this dish so special. If you’re in a pinch, a teaspoon of pesto stirred in at the end is a decent substitute.
- What’s the deal with the tomato paste? Don’t skip it! Tomato paste is a powerhouse of concentrated tomato flavor and umami. Cooking it for a minute with the aromatics helps to mellow its acidity and sweeten it up beautifully.
How to Make Tomato Basil Parmesan Oatmeal
Step 1: Start by warming your olive oil or butter in a small saucepan over medium heat. Once it’s shimmering (or melted), add the finely chopped shallot. You’ll want to cook this for about 2-3 minutes, stirring occasionally, until it becomes translucent and fragrant. The goal here is to soften it and bring out its natural sweetness, not to brown it.
Step 2: Add the minced garlic to the pan and stir constantly for about 30 seconds. You’ll notice the most wonderful aroma filling your kitchen. Be careful not to let the garlic burn—it can turn bitter in a flash. This quick cook just tames its raw edge and unlocks its flavor.
Step 3: Now, add the rolled oats to the pan. Stir them around for a full minute to toast them slightly in the oil and aromatics. This is a little pro-move that gives the oatmeal a nuttier, deeper flavor base. You should see the oats looking a shade darker and smelling lovely and toasty.
Step 4: Push the oats to one side of the pan and add the tablespoon of tomato paste to the empty space. Let it cook for 30-60 seconds on its own—this caramelizes it slightly and deepens its flavor. Then, stir it thoroughly into the oat mixture until everything is well combined and coated in a reddish hue.
Step 5: Carefully pour in the broth. It will sizzle and steam, which is exactly what you want. Add a good pinch of black pepper and the optional red pepper flakes now if you’re using them. Give everything a good stir to combine, making sure to scrape up any bits from the bottom of the pan.
Step 6: Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently for about 7-9 minutes, stirring occasionally. You’ll notice it thickening and becoming creamy. Don’t walk away for too long, as you want to prevent it from sticking to the bottom.
Step 7: Once the oatmeal has absorbed most of the liquid and reached your desired consistency (it should be creamy but not soupy), take it off the heat. Now, stir in the grated Parmesan and the chopped fresh basil. The residual heat will melt the cheese beautifully and wilt the basil perfectly.
Step 8: Give it a taste—this is the most important step! Season with salt and more pepper as needed. Remember, the broth and Parmesan are already salty, so you may not need much. Divide the oatmeal between two bowls, garnish with extra basil and a final shower of Parmesan, and serve immediately.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze portions up to 1 month.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A perfectly fried egg — The ultimate topping. A runny yolk mixing into the creamy oats adds a luxurious, rich sauce that takes this dish to a whole new level.
- Sautéed mushrooms and spinach — For a heartier, veggie-packed meal. The earthy mushrooms and tender greens complement the tomato and cheese flavors wonderfully.
- Simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon dressing provide a bright, refreshing contrast to the warm, savory oatmeal.
Drinks
- A dry, crisp white wine like Sauvignon Blanc — The acidity and citrus notes in the wine cut through the richness of the Parmesan and cleanse the palate beautifully.
- Sparkling water with a squeeze of lemon — A simple, non-alcoholic option that provides a bubbly, clean contrast to the creamy, savory dish.
- Bloody Mary — For a brunch-themed meal, the tomato-forward flavors in the drink are a fun and thematic pairing.
Something Sweet
- Fresh berries with a dollop of Greek yogurt — The sweet and tart berries are a light, refreshing finish that doesn’t feel too heavy after a savory meal.
- A small square of dark chocolate — A little bite of rich, bittersweet chocolate is the perfect simple ending to satisfy a sweet tooth.
- Almond biscotti for dipping — The crunchy, nutty cookies are fantastic with a final cup of coffee or tea.
Top Mistakes to Avoid
- Mistake: Using water instead of broth. This is the difference between a flavor-packed meal and a bland, disappointing bowl. The broth is non-negotiable for building that savory depth.
- Mistake: Overcooking the garlic. Burnt garlic is bitter and will overpower the entire dish. Add it after the shallots have softened and keep it moving for just 30 seconds until fragrant.
- Mistake: Adding the cheese while the oatmeal is still on high heat. High, direct heat can cause the Parmesan to seize up and become oily or stringy instead of melting smoothly. Always take the pot off the heat first, then stir in the cheese.
- Mistake: Walking away while it simmers. Oatmeal can thicken quickly and stick to the bottom of the pan, leading to a burnt taste and a messy cleanup. Stay nearby and give it an occasional stir.
Expert Tips
- Tip: Toast your oats. That minute of toasting the dry oats in the pan with the aromatics is a game-changer. It brings out a nutty flavor that adds a whole new dimension to the final dish.
- Tip: Cook your tomato paste. Don’t just stir it in with the liquid. Giving it a minute to cook and caramelize on the hot surface of the pan deepens its flavor from tinny and sharp to sweet and complex.
- Tip: Let it rest. After you’ve stirred in the cheese and basil, let the oatmeal sit for a minute off the heat before serving. This allows the flavors to meld together perfectly and the texture to settle into ultimate creaminess.
- Tip: Customize your toppings. Think of this as your savory oatmeal canvas. A drizzle of chili oil, some crispy bacon bits, a spoonful of pesto, or a handful of sun-dried tomatoes can all create a completely new experience.
FAQs
Can I make this Tomato Basil Parmesan Oatmeal ahead of time?
You can, but the texture is best fresh. Oatmeal continues to absorb liquid as it sits, becoming very thick and porridge-like when refrigerated. If you do make it ahead, store it in an airtight container and reheat it gently on the stovetop with a splash of extra broth or water to loosen it up to the right consistency again.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats! Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat, so cross-contamination can be an issue. Always check the packaging if you require a strictly gluten-free diet. The other ingredients are naturally gluten-free.
Can I use steel-cut oats instead?
You can, but it will change the recipe significantly. Steel-cut oats have a chewier texture and take much longer to cook (around 20-30 minutes). You would likely need to adjust the liquid quantity as well. For this particular quick and creamy recipe, rolled oats are highly recommended.
My oatmeal turned out too thick. What can I do?
No problem at all! This is an easy fix. Simply stir in a little more warm broth or even a bit of hot water, one tablespoon at a time, until it reaches your preferred creamy consistency. The beauty of oatmeal is its flexibility.
What other cheeses can I use?
Pecorino Romano would be a fantastic, sharper substitute. For a milder flavor, a good aged Asiago would work well. You could even stir in a tablespoon of cream cheese at the end for extra decadent creaminess. Avoid very hard, non-melting cheeses or super-soft, fresh cheeses like mozzarella.
Tomato Basil Parmesan Oatmeal
Try this savory Tomato Basil Parmesan Oatmeal recipe! Ready in under 20 minutes, it's a creamy, cheesy twist on breakfast. Make this easy comfort food today!
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil or unsalted butter
-
1 small shallot or ¼ cup yellow onion (finely chopped)
-
1 large garlic clove (minced)
-
¾ cup rolled oats (old-fashioned, not instant)
-
1 ¾ cups vegetable or chicken broth
-
1 tbsp tomato paste
-
¼ cup grated Parmesan cheese (plus more for serving)
-
2 tbsp fresh basil (chopped, plus whole leaves for garnish)
-
salt and freshly ground black pepper (to taste)
-
red pepper flakes (a pinch, optional)
-
fried or poached egg (for topping, optional)
Instructions
-
Start by warming your olive oil or butter in a small saucepan over medium heat. Once it’s shimmering (or melted), add the finely chopped shallot. You’ll want to cook this for about 2-3 minutes, stirring occasionally, until it becomes translucent and fragrant. The goal here is to soften it and bring out its natural sweetness, not to brown it.01
-
Add the minced garlic to the pan and stir constantly for about 30 seconds. You’ll notice the most wonderful aroma filling your kitchen. Be careful not to let the garlic burn—it can turn bitter in a flash. This quick cook just tames its raw edge and unlocks its flavor.02
-
Now, add the rolled oats to the pan. Stir them around for a full minute to toast them slightly in the oil and aromatics. This is a little pro-move that gives the oatmeal a nuttier, deeper flavor base. You should see the oats looking a shade darker and smelling lovely and toasty.03
-
Push the oats to one side of the pan and add the tablespoon of tomato paste to the empty space. Let it cook for 30-60 seconds on its own—this caramelizes it slightly and deepens its flavor. Then, stir it thoroughly into the oat mixture until everything is well combined and coated in a reddish hue.04
-
Carefully pour in the broth. It will sizzle and steam, which is exactly what you want. Add a good pinch of black pepper and the optional red pepper flakes now if you’re using them. Give everything a good stir to combine, making sure to scrape up any bits from the bottom of the pan.05
-
Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently for about 7-9 minutes, stirring occasionally. You’ll notice it thickening and becoming creamy. Don’t walk away for too long, as you want to prevent it from sticking to the bottom.06
-
Once the oatmeal has absorbed most of the liquid and reached your desired consistency (it should be creamy but not soupy), take it off the heat. Now, stir in the grated Parmesan and the chopped fresh basil. The residual heat will melt the cheese beautifully and wilt the basil perfectly.07
-
Give it a taste—this is the most important step! Season with salt and more pepper as needed. Remember, the broth and Parmesan are already salty, so you may not need much. Divide the oatmeal between two bowls, garnish with extra basil and a final shower of Parmesan, and serve immediately.08
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