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Savory oatmeal with green peas and melted cheddar in a ceramic bowl
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Savory Oatmeal with Frozen Peas and Cheddar, Without Eggs

Soft, spoonable rolled oats cooked in broth with frozen peas, then finished off the heat with cheddar and black pepper. Makes 2 light meal portions.
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Prep Time 5 minutes
Cook Time 15 minutes
Standing time 1 minute
Total Time 21 minutes
Servings: 2 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup plain old-fashioned rolled oats Not flavored instant packets or steel-cut oats.
  • 2 cups low-sodium vegetable broth Plus up to 1/2 cup extra as needed to adjust texture.
  • 1 cup frozen peas
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup loosely packed shredded cheddar About 2 ounces; weighing is more consistent than packing the cup.
  • 1 teaspoon butter or olive oil
  • salt To taste, after adding the cheese.
  • sliced scallions or chopped parsley Optional, for serving.

Equipment

  • 1 medium saucepan with room for bubbling
  • 1 Spoon
  • 1 Measuring cups and spoons

Method
 

  1. Heat the broth. Measure the peas and shred the cheddar before starting. Bring 2 cups broth to a gentle boil in the saucepan. Stir in onion powder, garlic powder, and pepper.
  2. Simmer the oats. Add the rolled oats and reduce to a steady simmer. Cook for about 4–5 minutes, stirring occasionally to prevent sticking.
  3. Cook the peas. Add the frozen peas and return the mixture to a simmer. Cook for another 3–5 minutes, until the peas are thoroughly hot and tender and the oats are soft. Follow any longer cooking requirement on the pea package. Add extra broth in small splashes if the oats thicken before the peas are ready.
  4. Melt in the cheese. Remove the saucepan from the heat. Stir in butter or olive oil, then add cheddar a little at a time, stirring until melted. Taste before adding salt because both cheese and broth contribute seasoning.
  5. Stand and serve. Let stand for 1 minute. The oats should be soft and spoonable, not a dry mound. If needed, loosen with a little hot broth or water. Divide into bowls and add optional scallions or parsley.

Notes

Timing: About 5 minutes preparation, 10–15 minutes cooking, and 1 minute standing, or about 16–21 minutes total. The card displays the upper estimate. Follow any longer cooking requirement on the frozen pea package.
Oats and cheese: Use plain old-fashioned rolled oats and about 2 ounces of cheddar. Steel-cut oats need a different method. Add the cheese off the heat to help it melt smoothly. The oats thicken as they stand; add hot broth or water a tablespoon at a time if needed.
Ingredient checks: Cheddar and butter contain milk. For gluten avoidance, use oats labeled gluten-free and check broth and toppings. To omit dairy ingredients, leave out cheddar and butter, use olive oil, and add 1–2 tablespoons nutritional yeast to taste; the flavor and texture will differ.
Storage: Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat with extra broth or water, stirring until the mixture reaches 165°F throughout.
Photo: Ingredient reference imagery does not document a cooking test.