Most Americans think to pair oatmeal with sweet ingredients, but there’s a whole world of savory oatmeals out there that is such a nice change in the breakfast department. Given how delicious tomatoes are this time of year, this Savory Tomato Oatmeal is a no-brainer breakfast that’s fast, healthy, and a great way to start the day!
I planted my 1-2 little tomato plants in my small city garden this year, as normal, and they have been performing less than great. Of course, they have to battle squirrels and 2-year old hands who will pick literally anything!
So, I was lucky to get enough tomatoes off of them to make this dish, but I did! Normally, I just eat my fresh tomatoes right away. They barely make it inside my house. But I stored away a few for this delicious oatmeal breakfast.
The keys to making this recipe work is 1) make the oatmeal in advance and 2) Parmesan cheese! It’s delicious in oatmeal and gives it a nice savory base flavor.
Savory Tomato Oatmeal
Ingredients
- 1 teaspoon butter
- 8-10 cherry tomatoes
- ¾ cup cooked steel cut oats
- 1/4 cup grated parmesan cheese
- 1 egg, fried
- Fresh basil, garnish
- Balsamic vinegar, optional garnish
- Salt, to taste
Instructions
- For oatmeal, I recommend using overnight oats so they are ready to go in the morning.
- In the morning, add butter to a small skillet over medium heat. Add tomatoes and cook for 2-3 minutes until tomatoes are lightly blistered, but not falling apart.
- Remove blistered tomatoes from skillet. Add one cup of cooked oats. If you are using the oats out of the fridge, add a few spoonfuls of water also. Add Parmesan cheese and cook, stirring constantly, until oatmeal is warmed through and creamy.
- Transfer oatmeal to a bowl. Top with blistered tomatoes and fried egg. Garnish with a pinch of salt, basil (optional), and a splash of balsamic vinegar (optional). Eat immediately!
Nutrition
Did you make this recipe?
- Want a Sweeter oatmeal option? Try this Fruit and Honey Muesli recipe!
Savory Tomato Oatmeal
These are my beautiful little tomatoes. Look how ripe! I have no idea how these got by my kids who love to pick the tomatoes as soon as possible.
You don’t want to cook these down too much, but I recommend blistering them in a skillet with a little butter.
Once your tomatoes are blistered in parts, but not collapsed completely (3-4 minutes will do the trick), then you can remove them and add your oatmeal to the skillet.
I recommend making overnight oatmeal so you can use really good steel-cut oats and have them ready to go!
If your oatmeal is cold, add it to the skillet with a splash of water to bring it back to life. Cook it over low heat and it will get creamy just like new! Stir in the Parmesan cheese also. It’ll melt into the oatmeal and make it taste so good.
What’s left but to fry an egg and toss everything together?!
As far as garnishes go, a little fresh basil is nice if you have it. Also a small pinch of coarse salt or a splash of balsamic vinegar!
This Savory Tomato Oatmeal is definitely not your standard breakfast, but it’s worth taking the time to make it while tomatoes are so perfect!
