Savory Garlic Parmesan Oatmeal with Mushrooms
This Savory Garlic Parmesan Oatmeal with Mushrooms comes together quickly for a super flavorful and filling breakfast. I find the flavor, texture, and overall experience of this dish to be similar to eating risotto, but it’s oatmeal, and much quicker and easier to make! I saw savory oatmeal on a menu recently and had honestly never considered it before. I’m generally a fan of savory over sweet breakfast, so once I wrapped my head around it, I couldn’t wait to give it a try. It turns out it’s delicious! This oatmeal is bursting with garlic, herb, and parmesan flavor, and I found it to be an extremely filling meal. Discovering the world of savory oatmeal has opened the door to endless flavor combination possibilities and I can’t wait to make more!
Not only is this Savory Garlic Parmesan Oatmeal with Mushrooms easy to make and delicious to eat, but each satisfying 1 & ½ cup serving is just 293 calories, 16 grams of protein, 5 grams of fiber, or 3 WW Points each on the current Weight Watchers plan (or 7 WW Points if following the diabetic Weight Watchers plan). To view your current WW Points for this recipe and track it in the WW app, click here!
Recipe Notes
- Mushrooms: I used sliced white mushrooms in this recipe, but if you have or prefer a different variety such as Baby Bellas, go ahead and use them instead. I also have a recipe for just the Garlic Herb Mushrooms if you want to make them solo as a side dish or steak topping!
- Oats: I use Old Fashioned Oats (also called rolled oats) in this recipe, but if you have or prefer steel cut oats, you can make those instead. You’ll just want to follow the package instructions (using broth rather than water) to make sure the timing etc is correct. If you are looking for recipes to use the rest of your container of old fashioned oats, check out the Oats listing in my recipe index!
- Broth: You can use chicken or vegetable broth in this recipe. I typically make my own broth using Better Than Bouillon Reduced Sodium Roasted Chicken Base or Vegetable Base because I love the flavor of BTB. I get the big jars of it at Costco, but they sell it in smaller jars by the broth in all of my local grocery stores.
- Parmesan: I always shred my own Parmesan with a box grater, which takes maybe a minute. It melts really easily and has great flavor, so I like it better, but you can buy shredded Parmesan if you want to skip that step. Note: Parmesan cheese isn’t normally vegetarian, so if you’re looking to make this recipe vegetarian make sure to choose a brand that offers a vegetarian version (such as BelGioioso)
- Servings: This recipe makes two servings. Each serving is made up of a scant cup of parmesan oatmeal and a generous ½ cup of garlic herb mushrooms, so together it’s 1 & ½ cups total per serving.
- Speed: You can make the parmesan oatmeal and the garlic herb mushrooms on two different burners at the same time and they both cook in around 5-6 minutes, so it’s done super quickly!
- Leftovers: If you are planning to re-heat a leftover serving of this oatmeal, you may find it to have thickened quite a bit in the fridge. Just add a bit of water while re-heating and it should return to the desired texture.
More Tasty Lightened Up Breakfast Recipes
Looking for more tasty lightened up breakfast recipes like this Garlic Parmesan Oatmeal Mushrooms? Try my Peach Oatmeal Pancakes, Ham and Swiss Egg Cups, Orange Chocolate Baked Oatmeal Singles, Bisquick Chicken Sausage Balls, Skillet Breakfast Potatoes, Spinach Feta Quiche, Three Cheese Broccoli Brunch Bake, Turkey Breakfast Sausage, Feta Tomato Mini Frittatas, Sheet Pan Blueberry Pancakes, Ultimate Tater Tot Breakfast Casserole, and many more in the Breakfast category of my recipe index!
Savory Garlic Parmesan Oatmeal with Mushrooms
Ingredients
- 2 cups reduced sodium chicken or vegetable broth
- 1 cup uncooked old fashioned/rolled oats
- 1 oz Parmesan cheese, freshly shredded
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon light butter, (I use Land O’Lakes light butter with canola oil in the tub)
- 8 oz sliced white mushrooms
- 1 tablespoon chopped fresh parsley, OR 1 teaspoon dried parsley flakes
- ¼ teaspoon dried parsley flakes
- 2 garlic cloves, minced
Instructions
- Place the broth and oats into a medium saucepan and bring to a boil over med-high heat*, stirring occasionally. Once bubbling reduce the heat to med-low to simmer for 4-5 minutes or until the water is mostly absorbed, stirring occasionally to prevent sticking. If it gets a little to thick, add a tablespoon or two of water and stir it in. When finished, remove from heat and stir in the ¼ teaspoons of salt and pepper and the shredded Parmesan cheese until well combined.
- *At the same time you’re starting step one, bring the butter over medium-high heat in a large skillet until melted. Add the sliced mushrooms and cook, stirring occasionally, for 5-6 minutes until the mushrooms are softened and golden around the edges. Sprinkle with a bit of salt and pepper to taste and add the parsley, thyme, and garlic. Stir together and allow to cook for another 30-60 seconds until the garlic is fragrant. Remove from heat
- Stir the garlic herb mushrooms from step two into the pot of Parmesan oatmeal from step one and serve (I reserved a few mushrooms to place on top for photo purposes, but when I am not photographing it’s easier to just stir it all together). This recipe makes two 1 & ½ cup servings (a scant cup of oatmeal + a generous ½ cup of mushrooms).
Notes
293 calories, 36 g carbs, 4 g sugars, 10 g fat, 4 g saturated fat, 16 g protein, 5 g fiber, 859 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
8 per (1 & ½ cups) serving (PP calculated using the nutrition info and a PointsPlus calculator)
