Mediterranean Oatmeal Breakfast Recipe


We have a breakfast recipe for you today that will make your taste buds do a dance.

Normally when we think of oatmeal, we think of something sweet. But I’ve got a new savory (not sweet!) oatmeal recipe that’s packed with umami flavors.

Which also make it a great choice for an easy dinner!

Once you master the recipe, feel free to mix up the ingredients – try different veggies, add a splash of tamari sauce or nutritional yeast in place of the cheese, and/or go to plant-based, just eliminate the egg and add more avocado. Yum!

TIP: If you have an active morning ahead of you, this recipe will keep you feeling full for hours.

Delicious Mediterranean Oatmeal Bowl (serves 1)

1 cup (240 ml) water

1/2 cup (40 grams) rolled oats

salt and pepper

2 tbsp crumbled goat cheese

1 tsp olive oil, divided

1/2 cup (or a handful) of grape tomatoes, halved

Handful or two of baby spinach leaves

1/4 avocado, cut into chunks

1-2 tbsp roasted pumpkin seeds (optional)

1 large egg

Bring water to a boil over medium-high heat. Add oatmeal, reduce the heat a little and let it cook for about 5 minutes, or until liquid is absorbed. Turn off the heat and place the cooked oats into a serving bowl. Stir in cheese and add a pinch each of salt and pepper.

Meanwhile, heat a nonstick pan 1/2 tsp of olive oil over medium-high heat. Add the grape tomatoes and cook for 2 to 3 minutes, until they start to soften. Stir in the spinach and cook another couple of minutes, until wilted.

Spoon the tomato-spinach mixture over the oats. Top with avocado chunks and optional pumpkin seeds.

Add the remaining 1/2 tsp of oil to the skillet and fry the egg. Cook until the whites are no longer translucent. Remove from the skillet and place on top of the oatmeal-veggie mixture.


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