Why You’ll Love Cheesy Savory Oatmeal with Crispy Potatoes & Pesto Recipe

I enjoy this recipe because it’s filling, flavorful, and wonderfully balanced. The oatmeal turns rich and creamy, the potatoes add crunch, and the pesto brings freshness that ties everything together. I also like how versatile it is, making it easy to customize with what I already have.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Oatmeal:
1 cup rolled oats: The base of the dish, providing fiber and a creamy texture when cooked.
3 cups vegetable broth: This adds a savory depth of flavor to the oats. You can substitute with chicken broth if preferred.
1 tablespoon olive oil: For sautéing and adding a hint of richness to the oatmeal.
1/2 teaspoon salt: To season the oatmeal and enhance its flavor.
1/4 teaspoon black pepper: For a bit of heat and spice.
1 cup shredded cheese (cheddar, mozzarella, or a mix): This gives the oatmeal a creamy, cheesy texture.
2 tablespoons grated Parmesan cheese: For a savory and slightly salty flavor that complements the oatmeal.
1 tablespoon fresh herbs (parsley or thyme): For added freshness and flavor.

For the Crispy Potatoes:
2 medium potatoes (peeled and diced): These form the crispy base of the dish, providing crunch and substance.
2 tablespoons olive oil: To fry the potatoes and make them crispy.
1 teaspoon garlic powder: To season the potatoes with a savory, garlicky flavor.
1/2 teaspoon smoked paprika: For a mild smoky flavor that enhances the potatoes.
Salt and pepper to taste: To season the potatoes to your liking.

For the Pesto:
1 cup fresh basil leaves: The primary herb in the pesto, giving it a fragrant, fresh flavor.
1/4 cup pine nuts (or walnuts as an alternative): These nuts provide the necessary richness and texture to the pesto.
1/4 cup Parmesan cheese: A key ingredient that adds umami and saltiness to the pesto.
2 cloves garlic: For a sharp, aromatic note in the pesto.
1/3 cup extra virgin olive oil: To blend the ingredients together and give the pesto its smooth consistency.
Juice of 1/2 lemon: For a hint of acidity and brightness in the pesto.
Salt and pepper to taste: To season the pesto and bring all the flavors together.

Optional Garnishes:
A drizzle of extra pesto: For extra flavor.
A sprinkle of red pepper flakes: If I like a bit of heat.
Fresh herbs (basil or parsley): To add a fresh touch and vibrant color.

Directions

I start by heating olive oil in a large skillet over medium heat and adding the diced potatoes. I cook them for about 10–12 minutes, stirring occasionally, until they become golden and crispy. I season them with garlic powder, smoked paprika, salt, and pepper, then cook for another 2 minutes before setting them aside.

Next, I make the pesto by blending basil leaves, pine nuts, Parmesan cheese, garlic, olive oil, lemon juice, salt, and pepper until smooth. If it feels too thick, I add a bit more olive oil, then set it aside.

For the oatmeal, I heat olive oil in a medium saucepan over medium heat and toast the rolled oats for about 2 minutes. I pour in the vegetable broth, bring it to a simmer, and cook for 8–10 minutes until the oats are tender and creamy. I stir in the shredded cheese, Parmesan, salt, and pepper, cooking until melted and smooth. I finish by stirring in the fresh herbs and removing it from the heat.

To serve, I spoon the oatmeal into bowls, top it with crispy potatoes, drizzle generously with pesto, and add any optional garnishes I’m in the mood for.

Servings and Timing

This recipe serves about 2 to 3 people. Prep time is roughly 10 minutes, cook time is about 25 minutes, and the total time comes to approximately 45 minutes.

Variations

I sometimes add a fried or poached egg on top for extra protein. When I want more vegetables, I mix sautéed mushrooms or spinach into the oatmeal. I also like swapping cheeses to change the flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or water and warm it gently on the stovetop or in the microwave to restore the creamy texture.

FAQs

Can I use quick oats instead of rolled oats?

I can, but I reduce the cooking time and expect a slightly softer texture.

Is this recipe suitable for meal prep?

I find it works well, especially when I store the pesto separately.

Can I make this vegan?

I substitute dairy cheese with plant-based cheese and use nutritional yeast if needed.

What other nuts can I use for pesto?

I like using walnuts, almonds, or even cashews.

Can I bake the potatoes instead of frying?

I sometimes roast them in the oven for a lighter option.

Does savory oatmeal taste like breakfast oatmeal?

I find it completely different, more like a risotto-style dish.

Can I freeze the oatmeal?

I don’t recommend freezing it, as the texture changes after thawing.

How do I make it spicier?

I add red pepper flakes or a drizzle of chili oil.

Can I use store-bought pesto?

I can, but I prefer homemade for fresher flavor.

What herbs work best in the oatmeal?

I like parsley and thyme, but chives also work nicely.

Conclusion

I keep this cheesy savory oatmeal with crispy potatoes and pesto in my rotation because it’s comforting, flavorful, and endlessly adaptable. It’s a satisfying dish that turns everyday ingredients into something special and memorable.