Not every breakfast needs to begin with sweetness.

Many of us wake up craving something warmer, quieter, and more grounding than sugar and syrup. A bowl that feels comforting rather than indulgent.

These savoury oats take their inspiration from risotto. Slowly simmered in light stock, they become soft and creamy, then are finished with sweet buttered leeks, parmesan, and fresh basil.

The leeks melt gently into the oats, bringing a delicate sweetness that balances the richness of the cheese. A drizzle of olive oil and a scattering of toasted nuts add the final touch.

It is the sort of breakfast that invites you to slow down for a moment. Simple, nourishing, and quietly elegant. A fitting start to Mother’s Day.

Creamy Parmesan, Basil & Buttered Leek Savoury Oats

Serves 2 | Prep Time: 8 minutes | Cooking Time: 15 minutes

120 g rolled oats

500 ml vegetable stock (or light chicken stock)

1 small leek, white and pale green parts only, finely sliced

1 small shallot, finely diced

1 tablespoon extra virgin olive oil

25 g finely grated Parmigiano Reggiano

1 tablespoon mascarpone or crème fraîche (optional)

2 tablespoons fresh basil, finely chopped

1 tablespoon toasted pine nuts or walnuts

Freshly ground black pepper

Flaky sea salt, to taste

Optional toppings:
• soft-poached egg
• sautéed mushrooms
• roasted cherry tomatoes
• sliced avocado

Directions

1. Warm the olive oil in a small saucepan over medium-low heat. Add the sliced leek and diced shallot with a small pinch of salt. Cook gently for 4 to 5 minutes, stirring occasionally, until soft and fragrant. The leeks should become tender and slightly sweet without browning.

2. Stir in the rolled oats and toast lightly for about 30 seconds. Pour in the vegetable stock and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the oats soften and the mixture becomes creamy.

3. Stir in the parmesan and mascarpone. The oats should become silky and rich. Add the chopped basil and season with freshly ground black pepper. Taste and adjust salt if needed.

4. Spoon the oats into warm bowls. Finish with toasted nuts, a drizzle of olive oil, and a little extra parmesan if desired. For a heartier dish, top with a soft-poached egg or sautéed mushrooms. Serve immediately.

Hints & Tips

Make Ahead

The oats can be prepared ahead and stored in the refrigerator for up to two days. Reheat gently with a splash of stock or milk to restore their creamy texture.