This Tomato Parmesan Oatmeal shakes up your breakfast routine with creamy, savory Italian-inspired flavors. It’s quick, comforting, and made with humble pantry staples. You’ll love this cozy twist on a classic bowl of oats.
Looking for Tomato Parmesan Oatmeal inspiration? You'll love what we have! Explore more Savory Oatmeal recipes or discover our Appetizer Recipes favorites.
Why You’ll Love This Tomato Parmesan Oatmeal
- Savory game-changer: A warm, indulgent start to your day.
- Creamy texture: Thick, rich, and wonderfully hearty.
- Quick & easy: Ready in under 20 minutes.
- Endlessly customizable: A perfect base for your favorite add-ins.
Ingredients & Tools
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup old-fashioned rolled oats (not instant)
- 2 cups vegetable broth
- 1/2 cup tomato sauce or crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Tools: A medium saucepan, a wooden spoon or spatula, and a microplane or box grater for the cheese.
Notes: Use flavorful vegetable broth and freshly grated Parmesan for best texture and flavor.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 12 g |
| Carbs: | 40 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use instant or quick-cook oats. Old-fashioned rolled oats have the perfect texture for this application. They hold their shape just enough to give the final dish a pleasant, substantial chew, whereas instant oats can turn to mush far too quickly.
- Why fresh-grated Parmesan is non-negotiable. The block of Parmigiano-Reggiano or a similar high-quality Parmesan will melt beautifully into the hot oats, creating a silky sauce. Pre-shredded cheese is coated to prevent clumping, which also prevents it from melting seamlessly.
- Taste your broth first. Depending on the brand you use, your vegetable broth’s saltiness can vary wildly. Give it a quick taste before you add any additional salt to the recipe. You can always add more at the end, but you can’t take it out!
- Get your mise en place ready. This recipe moves quickly once you start cooking. Having your onion diced, garlic minced, and spices measured out beforehand will make the process smooth and stress-free, preventing any frantic searching while your aromatics are browning.
How to Make Tomato Parmesan Oatmeal
Step 1: Start by heating the olive oil in your medium saucepan over medium heat. Once the oil shimmers, add the finely diced onion. You’ll want to cook these, stirring occasionally, for about 4-5 minutes until they become soft and translucent. This step is all about building a sweet, savory base—don’t rush it! If the onions start to brown too quickly, just nudge the heat down a little.
Step 2: Add the minced garlic to the softened onions and cook for just about 60 seconds, until it becomes incredibly fragrant. You have to be careful here—burnt garlic tastes bitter, and we want that lovely, aromatic flavor. Stir it constantly to make sure it doesn’t stick or burn in the hot pan.
Step 3: Now, pour in the dry rolled oats. Stir them around in the oil, onions, and garlic for a minute or two. You’ll notice them toasting slightly and smelling a bit nutty. This quick toast helps the oats stay distinct and absorb the liquid more evenly later on, preventing a gummy texture.
Step 4: It’s time for the liquids and spices. Carefully pour in the vegetable broth and tomato sauce, then add the dried oregano, basil, and red pepper flakes if you’re using them. Give everything a really good stir, scraping the bottom of the pan to lift up any tasty browned bits from the onion.
Step 5: Bring the mixture to a lively simmer, then immediately reduce the heat to low. Cover the saucepan with a lid and let it cook gently for about 8-10 minutes. You’ll hear it bubbling away softly. Resist the urge to stir too much—this lets the oats cook evenly and become tender.
Step 6: After 8 minutes, take off the lid. The oatmeal should have absorbed most of the liquid and look thick and creamy. Stir in the freshly grated Parmesan cheese—watch as it melts and makes the whole mixture wonderfully glossy and rich. This is the magic moment!
Step 7: Finally, season to taste with salt and black pepper. Remember, the Parmesan is salty, so start with a little and add more if you need it. Let the oatmeal sit off the heat for a minute to thicken up a touch more before you ladle it into bowls.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 1 month. Thaw overnight in fridge.
- 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 fresh arugula dressed with just a squeeze of lemon juice provides a bright, crisp contrast to the rich, creamy oatmeal.
- Garlic sautéed mushrooms — Sliced cremini mushrooms cooked with a bit more garlic and thyme add an earthy, meaty component that makes the meal feel even more substantial.
- Roasted asparagus — Tender, roasted asparagus spears with a little char bring a lovely green, slightly smoky flavor that pairs beautifully with the tomato and cheese.
Drinks
- A dry, crisp white wine — A glass of Sauvignon Blanc or Pinot Grigio cuts through the richness of the Parmesan and complements the herbal notes from the oregano and basil.
- Sparkling water with lemon — The effervescence is wonderfully palate-cleansing between bites of the hearty oatmeal, and the citrus note brightens everything up.
- Bloody Mary — For a brunch-themed meal, the savory, spiced flavors of a Bloody Mary are a fun and thematic match for the tomato-based oatmeal.
Something Sweet
- Lemon ricotta cookies — These soft, cake-like cookies with a zesty lemon glaze offer a light, sweet finish that doesn’t feel too heavy after a savory meal.
- Dark chocolate espresso beans — Just a few of these provide a bitter, crunchy, and slightly sweet bite that acts as a perfect little digestif after your bowl.
- Fresh berries with mint — A small bowl of mixed berries, perhaps with a hint of fresh mint, is refreshing, simple, and cleanses the palate beautifully.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. These varieties are processed to cook much faster, which means they’ll disintegrate and turn your savory masterpiece into a pasty, unappealing mush. Stick with old-fashioned rolled oats for the perfect texture.
- Mistake: Skipping the step of toasting the oats. I’ve messed this up before too, thinking it was an unnecessary extra step. But giving the oats a quick toast in the oil with the aromatics adds a deep, nutty flavor and helps them maintain their structure.
Tomato Parmesan Oatmeal
Transform breakfast with this savory Tomato Parmesan Oatmeal recipe. Ready in 20 minutes with pantry staples. Try this delicious savory oatmeal twist today!
Ingredients
For the Ingredients & Tools
-
1 tbsp olive oil
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 cup old-fashioned rolled oats (not instant)
-
2 cups vegetable broth
-
1/2 cup tomato sauce or crushed tomatoes
-
1 tsp dried oregano
-
1/2 tsp dried basil
-
1/4 tsp red pepper flakes (optional, for a little heat)
-
1/2 cup freshly grated Parmesan cheese (plus more for serving)
-
Salt and black pepper (to taste)
-
Fresh basil or parsley (optional, for garnish)
Instructions
-
Start by heating the olive oil in your medium saucepan over medium heat. Once the oil shimmers, add the finely diced onion. You’ll want to cook these, stirring occasionally, for about 4-5 minutes until they become soft and translucent. This step is all about building a sweet, savory base—don’t rush it! If the onions start to brown too quickly, just nudge the heat down a little.01
-
Add the minced garlic to the softened onions and cook for just about 60 seconds, until it becomes incredibly fragrant. You have to be careful here—burnt garlic tastes bitter, and we want that lovely, aromatic flavor. Stir it constantly to make sure it doesn't stick or burn in the hot pan.02
-
Now, pour in the dry rolled oats. Stir them around in the oil, onions, and garlic for a minute or two. You’ll notice them toasting slightly and smelling a bit nutty. This quick toast helps the oats stay distinct and absorb the liquid more evenly later on, preventing a gummy texture.03
-
It’s time for the liquids and spices. Carefully pour in the vegetable broth and tomato sauce, then add the dried oregano, basil, and red pepper flakes if you’re using them. Give everything a really good stir, scraping the bottom of the pan to lift up any tasty browned bits from the onion.04
-
Bring the mixture to a lively simmer, then immediately reduce the heat to low. Cover the saucepan with a lid and let it cook gently for about 8-10 minutes. You’ll hear it bubbling away softly. Resist the urge to stir too much—this lets the oats cook evenly and become tender.05
-
After 8 minutes, take off the lid. The oatmeal should have absorbed most of the liquid and look thick and creamy. Stir in the freshly grated Parmesan cheese—watch as it melts and makes the whole mixture wonderfully glossy and rich. This is the magic moment!06
-
Finally, season to taste with salt and black pepper. Remember, the Parmesan is salty, so start with a little and add more if you need it. Let the oatmeal sit off the heat for a minute to thicken up a touch more before you ladle it into bowls.07
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