Recipe for Simple Savory Oatmeal Bowls

The breakfast bowls made from this savory oatmeal recipe in the Mediterranean style with an egg and veggies are filling, flavorful, and ready in about 20 minutes! With a little creamy feta, za’atar, sweet potatoes, tomatoes, and eggs, hearty oats provide the ideal base!

Mediterranean-style savory oatmeal for breakfast!

I have nothing against a warm dish of oats with milk and brown sugar on top. But I turn to savory oatmeal when I want something new and more filling.

This recipe for a filling breakfast bowl starts with quick steel-cut oats and is suitable for any time of the day. Sweet potatoes, avocados, tomatoes, and an egg are added on top (cooked any way you want).

This is a breakfast of champions since it contains protein from the eggs, fiber from the oats, sweet potatoes, and tomatoes, and healthy fats from the creamy avocado and extra virgin olive oil.

These bowls have a very Mediterranean flavor thanks to the finishing touches of fresh parsley, feta, and earthy za’atar. You can experiment by adding different spices to these bowls (I just made them again with a pinch of my new favorite blend, baharat).

Ingredients required for this recipe for delicious oats

You can’t go wrong with an easy bed of oats topped with delectable ingredients for a quick and filling breakfast! What you’ll need to prepare these breakfast bowls is listed below:

  • oatmeal. I used steel-cut oats that cook for only five minutes. Just use your preferred type of oats and follow the directions on the package.
  • Fresh produce and vegetables: 1 pound of small 1-inch cubed sweet potatoes; 1 yellow onion; 4 cherry tomatoes; and fresh parsley (for garnish). If an avocado is ripe, peel and chop it into small cubes.
  • Cheese. Feta is my go-to food. Pre-crumbled feta cheese shouldn’t be purchased because it is typically very dry. Instead, get brined, creamy feta block blocks, and crumble as desired.
  • Seasonings and spices for savory oats: Kosher salt and a dash of the earthy, lemony za’atar spice. Oatmeal has a neutral flavor, so you can flavor it with various spices. Cayenne or Aleppo pepper, for instance, can be added if you want to give anything a little more heat. Savory oats also work nicely with other warm spices like cumin, coriander, or even baharat, my favorite new blend. Use your preferred seasoning in its place if you want!
  • extra virgin olive oil. I suggest using our Spanish Hojiblanca EVOO for this dish.

Making savory oatmeal with an egg

Here is a printable version of the recipe for these simple savory oat bowls:

  • Sweet potatoes should be cooked. In a big non-stick skillet, heat up a few tablespoons of extra virgin olive oil over medium-high heat. One sweet potato, is cut into 1-inch cubes for quick frying, and one yellow onion, diced, is added as the oil is beginning to shimmer. Kosher salt and black pepper are then added. Cook for 5 minutes with the lid off, tossing to promote equal browning. Cover and cook for an additional 5 to 7 minutes (or until the sweet potatoes are tender).
  • boiled sweet potatoes in cubes in a pan.
  • Prepare the oats. Oats cook really quickly, so start them cooking after you start the sweet potatoes. Prepare 1 cup of steel-cut rolled or quick-cooking oats according to the directions on the box. Mine just took 5 minutes and 2 cups of water to cook. Apply kosher salt to the oats once they are finished cooking.
  • oatmeal cooked in a pot.
  • You can cook the eggs as you like. I prefer to cook my eggs sunny side up in a large amount of good extra virgin olive oil, but scrambled, boiled, or poached eggs would all be delicious!
  • Put the savory oatmeal dishes together. Make a base of cooked oatmeal for your bowl. Place a portion of the sweet potato and onion mixture, a small amount of the avocado, which should be cut into cubes to avoid browning, and then your cooked egg. Add some halved cherry tomatoes, a dash of za’atar, some freshly cut parsley, and some crumbled feta to the dish (or your preferred seasoning). Enjoy!

This is a breakfast bowl of oats that is flavorful and includes cherry tomatoes, avocado, parsley, feta cheese, and za’atar.

Variations: Making different oatmeal bowls

Since oats have a relatively mild flavor that is readily supplemented by stronger flavors, savory oat bowls go well with a range of toppings. Additionally, leftovers can be used in oat bowls! Simply begin with a bed of cooked oats and work your way up. The following are a few suggestions for more flavorful oatmeal bowls:

Use other types of oatmeal: You can switch to rolled oats or other oats that cook quickly. You may also use ordinary steel-cut oats if you have the time. Remember that it can take anywhere from 20 to 30 minutes to cook standard steel-cut oats. If you must avoid gluten, make sure the oats you purchase are clearly marked as such. Oats are natively gluten-free, but cross-contamination with gluten-containing cereals happens frequently. A product has therefore been kept away from other grains that contain gluten if it is marked as gluten-free.

Because of their vibrant color and subtle natural sweetness, I prefer sweet potatoes with my savory oatmeal, but you can use pretty much any type of potato. Alternately, you can completely skip the potatoes for a lower-carb meal.

Use additional produce or veggies that you have on hand: In addition to going well with oats, sauteed kale, baby spinach, mushrooms, or sliced zucchini are all possibilities that would add substantial weight and a lot of nutrition. Instead of making vegetables from scratch, utilize any leftover roasted vegetables you may have made, like my lemony broccoli.

Modifying the protein: Have leftover chicken or beef mashed up? Use that instead of the eggs! Making these oatmeal bowls might be sped up by finishing meals that have already been prepared. With amazing success, I’ve substituted meatballs and leftover shawarma for eggs. Add some crunchy, roasted chickpeas to your oats for a vegan option that will add crunch and a serving of plant-based protein.

Play around with the seasoning: I used za’atar in this recipe because the mild nuttiness and citrus overtones give this oat porridge bowl a Mediterranean flair. However, you are free to use any seasoning you desire. Sumac for puckery sourness, ground cumin for earthy warmth, and Aleppo-style pepper for mild spice are all options. Baharat, a combination of a variety of toasty flavors, is now my new favorite!

Veganize the hearty oatmeal bowls: Simply leave out the cheese and egg, and add more veggies for the weight (spinach, kale, and mushrooms would be delicious). A spoonful of smooth hummus can be added for plant-based protein.

delicious oatmeal bowl with avocado, cherry tomatoes, feta cheese, parsley, and za’atar.

Advice to plan ahead.

The majority of the components (apart from the eggs) can be prepared ahead of time to save time on a hectic weekday morning.

The sweet potatoes can be prepared ahead of time (one or two nights in advance) and stored in the refrigerator in a jar with a tight lid. Even better, use pre-cooked vegetables here rather than making them from scratch (I often use my leftover roasted sweet potatoes in these bowls).

The oats should be prepared one or two nights in advance and kept chilled. When reheating oatmeal, you will need to add additional liquid because it will firm up a little in the refrigerator (see tips below).

All that’s left to do when you’re ready to eat is fry your egg, crumble your feta, and put the savory oatmeal bowl together.

Storage and leftovers

All leftovers should be kept in their own airtight containers in the refrigerator. Oatmeal that has been cooked and sweet potatoes can be stored for 3 to 5 days.

You may reheat sweet potatoes in a saucepan over medium heat.

Oats can be heated by being placed in a small saucepan with a little water to help them become more pliable. Over low to medium heat, stirring occasionally, until the oats have assumed their earlier creamy consistency. If necessary, add more liquid. These will function if you enjoy overnight oats as well! Just reheat them as already mentioned.

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