Are you completely tired of the same sweet breakfast day after day? I get it! When I’m trying to keep things quick during the week but still want something truly delicious that feels like a real meal, I skip the sugar bath. My family loves to eat farm-fresh foods, and honestly, sometimes you just crave something savory and bright to start your day. That’s why I am so excited to share these **Tomato Basil Overnight Oats**.
Now, hold on—I know what you’re thinking: *oats* savory? Yes! This isn’t the standard sweet bowl; we’re leaning into sunny Mediterranean flavors. While this specific recipe is cooked fresh for the incredible texture, the idea behind it is maximizing flavor when you’re busy. This is my version of a weekday power meal, designed to give you the feeling of a lovely brunch even when you need something ready fast. As a family cook, I promise this savory twist on breakfast oats is going to change your mornings!
Why You Will Love These Savory Tomato Basil Overnight Oats
When you ditch the maple syrup and go savory, breakfast gets a whole lot more exciting! These oats are deeply satisfying and the flavor profile? Fresh, bright, and totally unexpected. Plus, they fit right into our busy schedules, which is always the goal here at Sena Recipes.
- When you need more ways to make mornings easy, check out my latest collection of healthy breakfast ideas!
Fresh Mediterranean Flavors
It’s that gorgeous combination of ripe tomatoes and sweet, slightly peppery basil that just sings together. It tastes like summer, even if you’re eating it in the middle of winter!
Perfect for Meal Prep
Even though we cook this one slightly differently than traditional versions, the base is fantastic for preparing ahead. Imagine grabbing a jar packed with flavor—it supports all those make-ahead savory oats searches you’ve been doing!
Essential Ingredients for Tomato Basil Overnight Oats
When we’re making something this flavor-forward, the quality of your components really matters. Because we aren’t letting the oats sit overnight to soak up the liquid, we’re building flavor directly on the stovetop, which means using good, fresh stuff is key! You’ll notice this list looks a little different than your standard sweet bowl, packing in wine, tomatoes, and cheese—wow! If you are looking for more interesting ways to prepare overnight oats ideas, this one really shines.
Here’s what you’ll need for these bright, savory treats:
- 5 tablespoons unsalted butter, divided (Yes, butter helps with the creamy texture!)
- 1 small shallot, minced
- 1 garlic clove, very thinly sliced
- 12 cherry tomatoes, halved
- 1/2 tablespoon tomato paste
- 3/4 cup dry white wine (Use something you’d actually drink!)
- 1 cup old-fashioned rolled oats (Please, no instant oats here; we need that structure!)
- 2 1/2 cups chicken stock or low-sodium broth
- 1/4 cup torn basil leaves, plus more for garnish
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon white vinegar (This is magic for the eggs later!)
- 4 large eggs
Ingredient Notes and Substitutions
Listen, I always want you to feel comfortable in your kitchen, so don’t panic if you are missing one tiny thing. For the liquid, since we are only serving four people, using chicken stock really boosts the umami flavor, but if you’re making this vegetarian, please swap in a good low-sodium vegetable broth. On days when I’m low on broth, I’ve used water, but you’ll need to be a little more generous with the salt and pepper later on!
Also, make sure you grab the rolled oats, the hearty kind. Steer clear of the instant packets. Instant oats turn to mush way too fast when cooked, and we need that pleasant, slightly chewy bite that only old-fashioned oats give you to stand up to those delicious tomatoes.
Preparing the Savory Base for Tomato Basil Overnight Oats
Okay, this is where the magic happens! Unlike the traditional sweet fridge method, we are cooking this hearty base right now to get that incredible risotto-like creaminess. Trust me, taking these extra few minutes on the stove is worth it. This is going to be one of those Easy Overnight Oats Recipes that you’ll crave!
We start by melting down almost all that butter in a good saucepan. We want to get the shallots soft and fragrant—they give us such a sweet, baseline flavor. Don’t rush this part, we’re coaxing out the sweetness before we hit it with the acidity of the wine.
Sautéing Aromatics and Building Flavor
Once the shallots look happy, throw in your sliced garlic and those gorgeous halved cherry tomatoes. Let them cook down for a bit until they start to soften and those little tomato skins begin to pop. Then, we add the tomato paste and the dry white wine. You need to let that wine simmer away until it’s almost totally gone. This concentrates the flavor beautifully and takes away that sharp alcohol edge. It makes the base taste deep and complex!
Achieving Perfect Oatmeal Texture
Now, stir in your rolled oats and the chicken stock. This is where you need to pay attention—stir occasionally as it bubbles away. We want the oats tender and *suspended* in a creamy sauce, not sitting in thin liquid. Once that texture is perfect (about 8 to 10 minutes), hit it with the fresh basil, the Parmesan, and that last tablespoon of butter. Stir it all together until it’s velvety. If it seems too thick, just splash in a tiny bit of warm water until it flows nicely. Season aggressively with salt and pepper—savory needs seasoning!
Poaching Eggs for Your Tomato Basil Overnight Oats Topping
While the base is staying warm—you can keep it on the very lowest heat possible—we move on to what I think makes this meal absolutely spectacular: the poached egg! I know poaching eggs sounds intimidating, but honestly, it’s simple if you just follow my little trick. We aren’t trying to make tiny sculptures here; we’re just looking for soft, runny yolks over that creamy oats, and we need the whites nice and contained.
Grab a large, deep skilled and get that water simmering. Don’t let it boil violently, just a gentle, lazy simmer. Now, here is my favorite expert tip that I learned from my high school home economics teacher: add a tablespoon of white vinegar and a really generous sprinkle of salt to the water. That vinegar is the magic key because it helps the egg whites coagulate (set up) super fast when they hit the water. Without that, you risk wispy blobs floating away!
When you are ready, crack each egg into a tiny little bowl or ramekin first, one by one. This lets you gently slide them into the water without breaking the yolk. Slide them in carefully around the edges of the pan. You’ll cook them until the whites are totally set, but the yolks are still gloriously jiggly inside—usually about four minutes is perfect for that runny consistency.
Once they look ready, use a slotted spoon to gently lift them out. You want to set them on paper towels right away so they can drain off any excess water. We don’t want watery eggs diluting that amazing savory base! If you need more ideas on how to use eggs in creative ways, you absolutely have to check out my egg and ricotta toast recipe.
Assembling and Serving Your Tomato Basil Overnight Oats
We’ve done the hard work—the creamy base is flavored, the cheese is melted in, and those perfect, runny-yolked eggs are waiting! This final step is all about presentation, and honestly, it should happen fast so everything stays warm and ready to eat. Don’t let that gorgeous oatmeal sit too long, or it will start to set up on its own!
Grab your nicest shallow bowls. I find these look best when served in something wide rather than deep, just so you can really see the layers. Spoon a generous amount of that warm, savory oatmeal into each bowl. It should be thick enough to hold its shape slightly, but still spread softly across the bottom.
Now for the grand finale! Gently take one of those beautifully poached eggs and nestle it right on top of the center of the oatmeal mound. As soon as you cut into that yolk, it’s going to drizzle down into that Parmesan-basil base—it’s pure decadence, and this is why we don’t let it sit!
Finish everything off with a final flourish. I like to scatter a few extra torn fresh basil leaves over the top—that amazing green color pops against the tomatoes—and pass around the extra grated Parmigiano-Reggiano at the table so everyone can dust on as much salty cheese as their heart desires. Serve it right away and enjoy the quiet satisfaction of eating a true gourmet breakfast on a busy weekday!
Tips for Perfect Make-Ahead Tomato Basil Overnight Oats
Even though I rave about how good these are cooked fresh, I know life is crazy, and that’s why we need to talk about making them ahead of time! This recipe is fantastic for meal prepping because the savory base holds up beautifully, which opens up so many possibilities for quick mornings. If you’ve been searching for reliable make-ahead breakfast casseroles or simply want something that works perfectly in Overnight Oats In A Jar, this is it! Just remember the golden rule: we prep the base savory oats, but the eggs *always* come last.
The wonderful thing about meal prepping these is that once the base cools, you can portion it right into those cute little containers—think Over Night Oats In A Jar style! It keeps the flavor locked in and makes grabbing breakfast on the way out the door super easy.
Storage Instructions for Tomato Basil Overnight Oats
The cooked oatmeal base, seasoned with the cheese and basil, will store wonderfully in the fridge for up to three days. I like to put exactly one serving into each little jar or small container. Keep the lid on tight! This prevents it from absorbing any other smells from your fridge, which can happen easily with savory foods.
When you are ready to eat it the next morning? Don’t just microwave it plain! That’s my pet peeve because it tends to get stiff. You need to wake it back up with a little moisture. I add about two tablespoons of warm water or chicken broth right to the jar before heating it. Microwave it gently until it’s warmed through, stirring halfway so it loosens up into that creamy consistency we loved when it was fresh off the stove. Then, and only then, do you poach your egg fresh and top it. Eggs just don’t reheat well, but that flavorful oat base? It’s a keeper!
Variations for Your Savory Tomato Basil Overnight Oats
Just because we have a fantastic base recipe doesn’t mean we can’t have fun shaking things up! This is where you can really start thinking creatively about your Overnight Oats Ideas, especially if you’re using the base during your meal prep routine. Since the core flavors of tomato, basil, and savory oatmeal are so strong, they pair well with lots of different accents. I always encourage readers to play around, as long as they keep that wonderful creamy texture intact!
Don’t get stuck just serving it the same way every time. The beauty of a great savory recipe is how adaptable it is to what you have on hand!
Here are a few ways I like to switch things up when I’m craving this particular flavor profile:
- Cheese Swap: If you’re tired of Parmesan, try mixing in crumbled goat cheese instead for a fantastic tangy hit when stirring in the final ingredients. It melts just enough to give you that creaminess but adds a wonderful tartness.
- Greens Boost: Toss in a handful of baby spinach right when you add the basil at the very end. The residual heat will wilt it perfectly without making it look muddy. It just sneaks in a little extra goodness!
- Sunshine in a Jar: If you have some high-quality sun-dried tomatoes packed in oil, drain a few and chop them roughly, adding them in right alongside the fresh cherry tomatoes during the sauté step. They give an incredible pungent, sweet tomato punch that just elevates the whole dish.
- Spice It Up: For my friends who like a kick, a tiny sprinkle of red pepper flakes heated with the garlic and shallots adds a beautiful warmth that cuts through the richness of the butter and cheese. Start small, though—you can always add more heat later!
Remember, these variations work perfectly whether you are cooking it fresh for brunch or reheating your make-ahead base. The oatmeal is your blank canvas for bold, savory morning flavors!
Frequently Asked Questions About Tomato Basil Overnight Oats
I always get questions when I post anything savory for breakfast because people are so used to sweet oatmeal! It’s natural to wonder how something so different will taste or how to adjust it for your routine. Don’t worry, I’ve gathered the most common questions I hear about these flavorful oats right here. If you’re looking for more power-packed meals, you might want to check out my collection of high protein recipes for supper!
Can I make these Tomato Basil Overnight Oats high protein?
Oh, absolutely! That’s a smart question, especially if you’re counting on this for serious fuel. Since we are cooking the base, we have a few great options that work even better than trying to mix powders into cold oats. The easiest way to boost the protein is by using a richer broth—sometimes I swap the chicken stock for a bone broth if I have some handy, as that naturally has more goodness. You could also stir in a tablespoon or two of nutritional yeast right at the end with the cheese; it adds a cheesy flavor plus a protein lift without changing the texture much. I’ve even seen people blend a scoop of unflavored collagen directly into the broth before adding the oats, and it disappears completely!
Is this considered a healthy breakfast recipe?
In my book, yes, this is a wonderful Healthy Breakfast Recipe! We rely on old-fashioned rolled oats, which give you those fantastic complex carbs and fiber. We aren’t adding heaps of sugar; instead, our sweetness comes from fresh, halved cherry tomatoes and fragrant basil, which bring tons of vitamins and antioxidants. Top that with a real egg for complete protein, and you have a well-rounded, non-sugary meal that keeps you full until lunch. It ticks all the boxes for a wholesome start!
What’s the difference between these and traditional Overnight Oats In A Jar?
That’s a key distinction! Traditional Overnight Oats In A Jar recipes rely on soaking the oats in cold milk or yogurt for several hours—that’s why they are great for grab-and-go. Our Tomato Basil recipe is different because it’s cooked on the stovetop with stock for that creamy, risotto-like texture. If you want true Over Night Oats In A Jar that are savory, you *can* make the base ahead (as I mentioned in the storage section), but you must warm it up slightly and cook the egg fresh. For the best texture and flavor here, cooking it fresh is what I strongly recommend!
Can I make this without wine?
Of course, you can skip the white wine! The wine is there to add a little bit of bright acidity that balances the tomato paste and fat, but you absolutely don’t need it to make this great. If you leave it out, just increase your chicken stock slightly—maybe add an extra splash or two to ensure the oats cook down nicely. You might also want to add a tiny drizzle of balsamic vinegar right at the end when you add the basil, just to introduce that little bit of balancing tanginess back into the mix!
Estimated Nutritional Information for Tomato Basil Overnight Oats
Alright friends, let’s talk fuel! Because this recipe uses rich ingredients like butter and Parmesan cheese, it’s certainly a heartier meal than your standard yogurt parfait. This dish is designed to keep you full and satisfied for hours, which is why it works so wonderfully for a proper weekend brunch or a mid-week boost.
Please remember, these numbers are estimates based on using standard grocery store ingredients and that generous amount of cheese and butter grandma always insisted on! If you make substitutions, like using less butter or swapping Parmesan for a lighter topping, your totals will shift. For anyone tracking macros or looking for genuinely low-calorie foods, bake this into your overall meal planning!
Here is the estimated nutritional breakdown per serving (this recipe makes 4 servings):
- Calories: Around 450
- Fat: Roughly 25g (Be mindful that about 14g of that is saturated fat from the butter and cheese—it’s worth it!)
- Protein: A solid 20g, thanks mostly to that perfect poached egg!
- Carbohydrates: About 40g
- Fiber: Roughly 6g from all that healthy rolled oat goodness
- Sugar: Very low, about 4g (that’s natural sugar from the tomatoes and wine!)
- Cholesterol: Around 250mg (Again, that egg yolk is doing some heavy lifting here!)
See? That 20 grams of protein is why this keeps you going until lunch instead of hitting that 10 AM slump we all dread. It’s an incredibly filling and satisfying way to start the day, far beyond what your typical sweet bowl can offer!
Print
Savory Tomato Basil Oatmeal with Poached Eggs
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A savory twist on oatmeal featuring fresh tomato, basil, and creamy Parmesan, topped with perfectly poached eggs.
Ingredients
- 5 tablespoons unsalted butter, divided
- 1 small shallot, minced
- 1 garlic clove, very thinly sliced
- 12 cherry tomatoes, halved
- 1/2 tablespoon tomato paste
- 3/4 cup dry white wine
- 1 cup old-fashioned rolled oats
- 2 1/2 cups chicken stock or low-sodium broth
- 1/4 cup torn basil leaves, plus more for garnish
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon white vinegar
- 4 large eggs
Instructions
- Melt 4 tablespoons of the butter in a medium saucepan over moderate heat. Add the shallot and cook, stirring, until softened, about 2 minutes.
- Add the garlic, tomatoes, tomato paste, and wine. Bring the mixture to a boil. Simmer over moderately high heat, stirring, until nearly all the wine is absorbed and the tomatoes start to pop, 4 to 5 minutes.
- Add the oats and chicken stock. Cook over moderate heat, stirring occasionally, until the oats are tender and suspended in a creamy sauce, 8 to 10 minutes.
- Stir in the 1/4 cup of basil, 1/4 cup of grated cheese, and the remaining 1 tablespoon of butter. Season the oatmeal with salt and pepper. Add tablespoons of water if the mixture becomes too thick. Keep warm.
- Meanwhile, bring a large, deep skillet of water to a simmer over moderate heat. Add the white vinegar and a generous pinch of salt to the water.
- Crack the eggs into a small bowl, one at a time. Carefully slide the eggs into the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes.
- Transfer the poached eggs to paper towels to drain.
- Spoon the oatmeal into shallow bowls. Top each serving with a poached egg, garnish with extra basil, and pass additional cheese at the table. Serve right away.
Notes
- If you prefer a thinner oatmeal consistency, stir in extra warm water as needed while keeping it warm.
- This recipe is designed for immediate serving, but the cooked oatmeal base can be stored for meal prep.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 400
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 20
- Cholesterol: 250
Keywords: savory oatmeal, tomato basil oats, poached eggs, breakfast, make-ahead savory oats, Mediterranean breakfast, easy breakfast