Not Your Average Oatmeal
Who says oats are just for breakfast? It’s time to rethink your pantry staple with this incredibly luscious and creamy savory oat bowl. Imagine tender oats simmered with garlic and juicy burst cherry tomatoes, then dotted with pockets of melty Brie cheese. Finished with fresh basil and a sprinkle of toasted pine nuts, this is the one-bowl weeknight dinner you never knew you needed. It’s comforting, surprisingly elegant, and ready in under 30 minutes!
Ingredients
• (Serves 4)
• 2 teaspoons olive oil or butter
• 1 shallot, finely chopped
• 2 cups / 300g cherry tomatoes, halved
• ½ teaspoon salt
• 2 cups / 180g old-fashioned rolled oats
• 1 clove garlic, minced
• 4 cups / 950ml water
• 1.5 ounces / 42g Brie, cut into small cubes
• ¼ cup / 10g fresh basil leaves, torn
• 1 tablespoon / 10g toasted pine nuts
Instructions
1. Heat the olive oil or butter in a large skillet or pot over medium-high heat. Add the chopped shallot, halved cherry tomatoes, and salt. Cook for about 5 minutes, stirring occasionally, until the shallot softens and the tomatoes begin to burst and release their juices. Stir in the rolled oats and toast for 1 minute more until fragrant.2. Stir in the minced garlic and cook for 30 seconds until aromatic. Pour in the water and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer, uncovered, for 10 minutes, or until the oats are tender and most of the liquid is absorbed.3. Remove the skillet from the heat. Immediately dot the top with the cubed Brie, allowing it to melt slightly into the warm oats. Garnish with torn basil leaves and toasted pine nuts before serving.
Nutritional Information
• Nutrition Information(per serving)
• Calories: 252
• Protein: 11 g
• Total Fat: 9 g
• Saturated Fat: 2 g
• Carbohydrates: 32 g
• Cholesterol: 11 mg
• Sodium: 363 mg
• Fiber: 5 g
• Sugar: 4 g
Pro Tips
• & Variations
• Make It Your Own: This recipe is incredibly versatile! Swap the Brie for goat cheese, feta, or Parmesan. Use toasted walnuts or almonds instead of pine nuts, and try parsley or chives in place of basil.
• Go Vegan: For a delicious plant-based version, skip the Brie and top your bowl with creamy diced avocado, a drizzle of high-quality olive oil, or some savory baked tofu cubes.
• Choose the Right Oats: For the creamiest texture, stick with old-fashioned rolled oats. Quick-cooking oats can become too soft, while steel-cut oats require a different cooking time and liquid ratio.
• Add More Greens: Easily increase the nutritional value by wilting in a few handfuls of fresh spinach or chopped kale during the last 2-3 minutes of simmering.
FAQ
Q: Can I make this savory oatmeal vegan
A: Absolutely! To make this a delicious vegan savory oatmeal, simply omit the Brie cheese. For a creamy texture, you can add diced avocado, a swirl of cashew cream, or a sprinkle of nutritional yeast for a cheesy flavor. The recipe is easily adaptable for a plant-based diet.
Q: How can I add more protein to this vegetarian recipe
A: This savory oat bowl already provides 11g of protein per serving. To boost it further, consider adding a cup of cooked chickpeas or white beans along with the tomatoes. You could also top the finished dish with a soft-boiled egg, toasted hemp seeds, or serve it alongside some savory baked tofu.
Q: Is this savory oatmeal recipe gluten-free
A: This recipe can easily be made gluten-free. While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, which can lead to cross-contamination. To ensure the dish is completely gluten-free, simply use certified gluten-free old-fashioned rolled oats.
Q: Is this savory oatmeal good for meal prep
A: Yes, you can meal prep this savory oatmeal. Cook the oatmeal base as directed and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat it on the stovetop or in the microwave, adding a splash of water or vegetable broth to loosen it up. Add the fresh basil, cheese, and pine nuts just before serving for the best texture and flavor.
