My Mediterranean-style savory oatmeal bowls pair warm sweet potatoes and eggs with creamy feta and za’atar, an herbal, citrusy spice blend. With quick-cooking steel-cut oats, breakfast is ready in about 20 minutes.

My Mediterranean Take on Savory Oatmeal

Feta is my go-to cheese for anything with sweet potatoes. I love the salty cheese against their sweetness, especially with a sprinkle of herbal, tangy za’atar. Here, I spoon the sautéed sweet potatoes and onions over warm oats, then add an egg, fresh tomatoes, and crumbled feta.

I’m not opposed to a bowl of oatmeal with nuts and a drizzle of honey! But oats are a grain, and they work beautifully as a base for vegetables, olive oil, and savory seasonings. A sprinkle of za’atar brings herbs, sesame, and tangy sumac to the bowl, while parsley and avocado add freshness and a creamy finish.

I use quick-cooking steel-cut oats because they don’t take much planning. Start the sweet potatoes first, then cook the oats and eggs while the potatoes soften. You can also prepare several of the components ahead, making these bowls just as useful for a quick lunch as for breakfast.

Ingredients for Savory Oatmeal

The oats make a mild base, leaving plenty of room for the vegetables, feta, and za’atar to shine. Here’s what to look for:

• Quick-cooking steel-cut oats: These are my choice for a bowl with a little chew that cooks quickly. Check the package carefully: regular steel-cut oats take longer. You can use another type of plain oatmeal, but follow its package directions for the liquid and cooking time.
• Extra virgin olive oil: I like to cook both the sweet potatoes and eggs in olive oil. Our Spanish Hojiblanca extra virgin olive oil has the bold, peppery flavor I recommend here.
• Yellow onion: A chopped medium onion cooks alongside the sweet potato, adding its own sweet-savory flavor.
• Sweet potato: Use one weighing about a pound, peeled and cut into ½-inch cubes. I like an orange sweet potato here, but white or purple sweet potatoes are options, too. Keep the pieces evenly sized so they cook together.
• Kosher salt and black pepper: Season the potatoes and onions, and add a pinch of salt to the oats as they cook.
• Eggs: You’ll need one per bowl. I cook mine in a little olive oil, but you can cook yours to your liking.
• Avocado: Optional, but its buttery texture pairs especially well with the sweet potato. Dice it when you’re ready to assemble the bowls.
• Cherry tomatoes: Halve them for juicy bites alongside the warm oats and vegetables. A chopped large tomato also works.
• Fresh parsley: Chopped parsley adds a fresh, herbal finish.
• Feta: I recommend buying a block packed in brine and crumbling it yourself. It’s creamier than pre-crumbled feta, which can be quite dry.
• Za’atar: This blend of herbs, sesame seeds, sumac, and salt adds several layers of flavor with one sprinkle. Sumac is a tart spice made from dried berries, giving the blend its citrusy edge. You can read more about za’atar and how to use it, or find my favorite za’atar in our shop.

How to Make Savory Oatmeal

Because I use quick-cooking steel-cut oats, it actually takes the sweet potatoes longer to cook than it takes the oatmeal! Start there, then prep your toppings. Here it is step by step: 

• Sauté the sweet potatoes and onion. In a large nonstick skillet with a lid, heat about 2 tablespoons extra virgin olive oil over medium-high heat. Add 1 chopped medium yellow onion and 1 peeled sweet potato, about 1 pound, cut into ½-inch cubes. Season with kosher salt and black pepper. Cook, stirring occasionally, until beginning to brown, about 5 minutes. Reduce the heat to medium, cover, and cook until the potatoes are tender, another 5 to 7 minutes. Remove from the heat and keep covered.
• Cook the oats while the potatoes cook. Bring 2 cups water to a boil in a saucepan. Reduce the heat to medium-low and stir in 1 cup quick-cooking steel-cut 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 the heat and keep covered.
• Prepare the toppings and cook the eggs. Halve 1 cup cherry tomatoes, chop ½ cup fresh parsley, and crumble some feta. If using avocado, cut 1 avocado into small cubes. In a small skillet over medium heat, cook 4 eggs to your liking, using a little olive oil as needed.
• Finish and serve. Divide the cooked oats among 4 bowls. Add the sweet potatoes and onions, then top each bowl with an egg. Finish with the tomatoes, parsley, feta, avocado if using, and a sprinkle of za’atar. Serve immediately.

Tips for Flavorful Savory Oatmeal

• Keep the sweet potato pieces small and even. Cut them into ½-inch cubes so they become tender in the time it takes to prepare the rest of breakfast. Let them begin to brown uncovered, then lower the heat and cover the pan to finish cooking. Check that the centers are tender before taking them off the heat.
• Check the oat package before you start. I use quick-cooking steel-cut oats to keep breakfast manageable. If you’re using another type, check both its cooking time and water requirements before you begin—the 2 cups of water here are for the quick-cooking steel-cut oats.
• Season the base as well as the toppings. Add salt and pepper to the sweet potatoes and onions, and a pinch of salt to the cooking oats. The feta and za’atar bring more seasoning at the end, so taste a bite with the toppings before adding more salt.
• Save the fresh toppings for assembly. Keep the cooked oats and potatoes covered while you finish the eggs, then add the tomatoes, parsley, feta, and avocado just before serving. You’ll get warm oats and vegetables with fresh, creamy toppings in every bowl.

Swaps and Substitutions

These savory oatmeal bowls are also a good way to use up leftovers. Start with cooked oats, then add the vegetables and protein you have on hand. Here are a few ways to change things up.

• Use leftover vegetables. Swap the sweet potatoes for cooked vegetables such as sautéed kale, spinach, mushrooms, or cubed zucchini. Leftover roasted sweet potatoes work here, too.
• Change the protein. I’ve used leftover chicken shawarma and crumbled-up meatballs instead of eggs with great success! It’s an easy way to turn a little of last night’s dinner into another meal.
• Try another seasoning. I love za’atar’s nutty, citrusy flavor here. For a different finish, try sumac, a tart spice made from dried berries; ground cumin for earthy warmth; or Aleppo pepper, a mildly hot red pepper with a fruity flavor. I also enjoy baharat, a warm, aromatic spice blend used in Middle Eastern cooking. If you’re out of za’atar, dried oregano, thyme, and sesame seeds offer an herbal, nutty alternative, though they won’t provide sumac’s tang.
• Make a vegan bowl. Leave out the eggs and feta, then add a dollop of hummus or a handful of crispy roasted chickpeas.
• Use another oat or grain. Rolled oats, quick-cooking oats, and regular steel-cut oats are all options; follow the package directions for water and cooking time. You can also use cooked farro, freekeh, bulgur, or barley in place of oatmeal. Farro is a chewy wheat grain, freekeh is roasted green wheat, and bulgur is parboiled cracked wheat.

What to Serve with Savory Oatmeal

With vegetables, an egg, and feta, these bowls are a meal on their own. For a leisurely breakfast or brunch with a few more dishes on the table, I like to add fruit.

In cooler weather, my winter fruit salad brings together citrus, apples, pears, and kiwi. In summer, try a fruit salad with cherries and berries and glasses of hibiscus tea. A basket of whole wheat blueberry muffins is a welcome addition if you’re feeding a crowd.

How to Prepare Savory Oatmeal Ahead

You can prepare most of the components separately, then warm the oats and potatoes and add your toppings when you’re ready to eat.

• Sweet potatoes and onions: Cook them a day or two ahead and refrigerate in an airtight container.
• Oatmeal: Cook up to 2 days ahead and refrigerate. It will thicken as it chills; add a little water when reheating to loosen it.
• Eggs: For an option you can prepare ahead, use boiled eggs instead of freshly cooked eggs. Halve or chop them to add to the bowls.
• Fresh toppings: Halve the tomatoes, chop the parsley, and crumble the feta up to 3 days ahead. Refrigerate them in separate airtight containers. Leave the avocado whole until you’re ready to serve.

Refrigerate cooked components promptly, within 2 hours, using shallow containers so they cool quickly.

How to Store and Reheat Savory Oatmeal

Store cooked oats and sweet potatoes in separate airtight containers in the refrigerator for up to 3 to 4 days. Keep the fresh toppings separate, too, so you can reheat only the cooked components. If you prepared anything ahead, count storage time from the day you first cooked it.

To reheat the oats, spoon them into a small saucepan with a little water. Warm over low to medium-low heat, stirring and adding more water as needed until creamy again. Reheat the sweet potatoes in a skillet over medium heat. Heat cooked leftovers to 165°F, then assemble your bowl with the fresh toppings and an egg cooked to your liking.

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