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
- 1 medium yellow onion, chopped
- 1 sweet potato, about 1 pound, peeled and chopped into ½-inch cubes
- Kosher salt and black pepper
- 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
- 2 tablespoon extra virgin olive oil
Instructions
- In a large non-stick skillet, heat about 2 tablespoons extra virgin olive oil. Add the sweet potatoes and onions. Season with kosher salt and black pepper. Cook over medium-high heat for 5 minutes, tossing occasionally. Cover and allow the potatoes to cook another 5 to 7 minutes or until tender.
- While the potatoes are cooking, prepare your quick-cooking steel cut oatmeal according to the package (mine took 2 cups of boiling water and about 5 minutes to cook), stirring occasionally. Season with kosher salt.
- Cook the eggs to your liking. I like frying my eggs sunny side up in a bit of extra virgin olive oil.
- Assemble the savory oats bowls. Spoon some cooked oats in the bowl. Add in the sweet potatoes, cubed avocado, and cooked egg. Finish with a handful of tomatoes, parsley, feta, and a sprinkle of za’atar or seasoning of your choice. Serve immediately.
Video
Notes
- Make-ahead tips:
- Cook the sweet potatoes ahead of time (1 or 2 nights in advance) and save them in a tight-lid container in the fridge. Better yet, if you have some cooked vegetables, use them here instead of cooking from scratch (I often use my leftover roasted sweet potatoes in these bowls).
- Cook the oatmeal 1 or 2 nights ahead and store it in the fridge. Oatmeal will harden a bit in the fridge, so you will need to add some liquid to it when reheating (tips below).
When you’re ready to eat, all that’s left to do is cook your egg, crumble your feta, and assemble the savory oatmeal bowl.
- Leftovers and storage
- Store all leftovers in the refrigerator in separate airtight containers. Cooked oatmeal and the sweet potatoes will keep for 3 to 5 days.
- Sweet potatoes can be reheated in a saucepan 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. If you are a fan of overnight oats, these will work, too! Simply reheat them the same way as described above.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils, and spices (like the za'atar or baharat you can use in this recipe)
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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