Easy Savory Oatmeal Bowls Recipe
These Mediterranean-style savory oatmeal gives you nutritious, flavor-packed breakfast bowls in about 20 minutes! Change up the toppings with different vegetables and protein, and use your favorite seasoning to finish the bowls. I love za'atar here, but baharat, one of my new favorite blends is also worth a try!
Servings: 4 bowls
Ingredients
- Extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 sweet potato, about 1 pound, peeled and chopped into ½-inch cubes
- Kosher salt
- Ground black pepper
- 2 cups water
- 1 cup quick-cooking steel-cut oats
- 4 eggs
- 1 avocado, optional, cut into small cubes
- 1 cup cherry tomatoes, halved
- ½ cup chopped fresh parsley,
- Feta cheese, crumbled
- Za’atar
Instructions
- Sauté the sweet potatoes and onions. In a large non-stick skillet with a lid, heat about 2 tablespoons extra virgin olive oil over medium-high. Add the onion and sweet potato. Season with kosher salt and black pepper. Cook, stirring occasionally, until beginning to brown, about 5 minutes. Reduce heat to medium, cover, and allow the potatoes to cook until tender, another 5 to 7 minutes. Remove from heat, cover, and set aside.
- Cook the oats. Add water to a saucepan and bring it to a boil. Turn the heat to medium-low, stir in oats, and a pinch of salt. Cover and cook, stirring occasionally, until the oats are tender and the oatmeal has thickened, about 5 minutes. Remove from heat and set aside, covered.
- Cook the eggs. In a small skillet over medium heat, with a little olive oil as necessary, cook the eggs to your liking.
- Assemble the savory oatmeal bowls. Spoon some cooked oats into each bowl. Add in the sweet potatoes and a cooked egg. Finish each with some diced avocado, a handful of tomatoes, parsley, feta, and a sprinkle of za’atar. Serve immediately.
Video
Notes
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils, and the za'atar used in this recipe.
- Make-ahead tips: To save time and make savory oatmeal a breakfast option for busy weekday mornings, you can prepare most of the ingredients ahead of time.When you’re ready to eat, all that’s left to do is reheat the oatmeal and potatoes, dice some fresh avocado, and assemble your fast and easy savory oatmeal bowl.
- Sauté the sweet potatoes a day or two in advance or make roasted sweet potatoes and store them in an airtight container in the fridge.
- Cook the oatmeal up to 2 days ahead of time. Cool it and store it in the fridge. Oatmeal will harden a bit once chilled, so you may need to add some liquid to it when reheating it.
- Swap the fried egg for a boiled one that you can just halve or chop on top of your savory oatmeal
- Halve your tomatoes, crumble your feta, and chop your parsley ahead of time and store them in the fridge in individual airtight containers for up to 3 days.
- Leftovers and storage: Store leftovers of savory oatmeal and the toppings in the refrigerator in separate airtight containers. Cooked oatmeal and the sweet potatoes will keep for 3 to 5 days.
- To reheat: Warm the cooked sweet potatoes in a skillet over medium heat. To reheat oats, spoon them into a small saucepan and add a little water to help loosen them up. Warm over low to medium-low heat, adding more liquid if necessary, until the oats have returned to their previous creamy consistency.
Nutrition
Calories: 348.2kcal | Carbohydrates: 42.6g | Protein: 13.7g | Fat: 14.1g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 6.7g | Trans Fat: 0.1g | Cholesterol: 163.7mg | Sodium: 248.4mg | Potassium: 414.1mg | Fiber: 7.1g | Sugar: 4.7g | Vitamin A: 9067.8IU | Vitamin C: 21.9mg | Calcium: 82.5mg | Iron: 3.6mg
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