Savory Oatmeal (Mediterranean Style)

An overhead photo of a savory oatmeal bowl.

4.95 from 20 votes

Sweet potatoes, eggs, creamy feta, and za’atar turn a simple bowl of oats into a savory Mediterranean-style breakfast. I love feta with sweet potatoes—the salty cheese balances their sweetness beautifully. Use quick-cooking steel-cut oats to bring these bowls together in about 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: Mediterranean

Diet: Gluten Free, Vegetarian

Servings: bowls

Calories: 348.2kcal

Author: Suzy Karadsheh

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 onion. In a large nonstick skillet with a lid, heat about 2 tablespoons extra virgin olive oil over medium-high heat. Add the onion and sweet potato. 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 the water to a boil in a saucepan. Reduce the heat to medium-low and stir in the 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.
Cook the eggs. While the oats and potatoes cook, heat a small skillet over medium heat. Add a little olive oil as needed and cook the eggs to your liking.
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 avocado, if using, tomatoes, parsley, feta, and a sprinkle of za’atar. Serve immediately.

Video

Notes

Shop this recipe: Find extra virgin olive oil and za’atar at The Mediterranean Dish shop.
Oat options: The 20-minute total uses quick-cooking steel-cut oats, with the oats and eggs cooking while the potatoes cook. If you substitute rolled oats, quick-cooking oats, or regular steel-cut oats, follow the package directions for liquid and cooking time. Regular steel-cut oats take longer.
Make ahead: Cook the sweet potatoes and onions 1 to 2 days ahead and the oats up to 2 days ahead. Refrigerate separately in airtight containers. Halve the tomatoes, chop the parsley, and crumble the feta up to 3 days ahead, storing each separately in the refrigerator. Dice the avocado just before serving. For eggs you can prepare ahead, substitute boiled eggs and halve or chop them over the bowls.
Storage: Refrigerate cooked components promptly, within 2 hours, in shallow containers. Store cooked oats and sweet potatoes separately in airtight containers for up to 3 to 4 days, counting from the day they were cooked. Keep fresh toppings separate.
Reheating: Warm the sweet potatoes in a skillet over medium heat. Reheat the oats in a small saucepan over low to medium-low heat with a little water, stirring and adding more water as needed until creamy. Heat cooked leftovers to 165°F, then assemble with fresh toppings and an egg cooked to your liking.

Nutrition