Description

A comforting and hearty savory oatmeal made creamy with cheese, topped with crispy golden potatoes and finished with fresh, vibrant pesto for a balanced and satisfying meal any time of day.

Ingredients

1 cup rolled oats

3 cups vegetable broth

1 tablespoon olive oil (for oatmeal)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheese (cheddar, mozzarella, or mix)

2 tablespoons grated Parmesan cheese

1 tablespoon fresh herbs (parsley or thyme)

2 medium potatoes, peeled and diced

2 tablespoons olive oil (for potatoes)

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup fresh basil leaves

1/4 cup pine nuts or walnuts

1/4 cup Parmesan cheese (for pesto)

2 cloves garlic

1/3 cup extra virgin olive oil

Juice of 1/2 lemon

Optional: red pepper flakes, extra pesto, fresh herbs

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Instructions

Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and crispy.
Season potatoes with garlic powder, smoked paprika, salt, and pepper. Cook for 2 more minutes, then set aside.
Prepare the pesto by blending basil, pine nuts, Parmesan, garlic, olive oil, lemon juice, salt, and pepper until smooth. Adjust consistency with extra olive oil if needed.
In a medium saucepan, heat olive oil over medium heat and toast the rolled oats for about 2 minutes.
Add vegetable broth, bring to a simmer, and cook for 8–10 minutes until oats are tender and creamy.
Stir in shredded cheese, Parmesan, salt, and pepper until melted and smooth.
Mix in fresh herbs and remove from heat.
Spoon oatmeal into bowls, top with crispy potatoes, drizzle with pesto, and add optional garnishes before serving.

Notes

Add a fried or poached egg for extra protein.

Sautéed mushrooms or spinach make great additions.

Store leftover pesto separately for best texture.

Add a splash of broth when reheating to restore creaminess.

Quick oats can be used with reduced cooking time.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 4g
Sodium: 680mg
Fat: 32g
Saturated Fat: 9g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 7g
Protein: 17g
Cholesterol: 35mg