Easy Savory Oatmeal Bowls Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
4 bowls
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Calories
3482 kcal
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Course
Breakfast
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Cuisine
Mediterranean
Easy Savory Oatmeal Bowls Recipe
Description
The recipe starts by sautéing diced sweet potatoes and onions until tender and partially caramelized, contributing a soft texture with slightly browned edges. Meanwhile, steel-cut oats are cooked until creamy and tender. Eggs are prepared to preference, often fried for a runny yolk to complement the bowl. The bowls are assembled by layering oats, sweet potatoes, and eggs, then garnished with creamy diced avocado, halved cherry tomatoes, crumbled feta, and chopped fresh parsley, adding varied textures and fresh flavors. Za'atar seasoning provides an herbal note that ties the ingredients together.
This dish suits any mealtime and offers the option of preparing components ahead for efficiency, making it practical for busy mornings or quick meals. The toppings can be adjusted or prepped in advance and the oatmeal reheated with added liquid to restore creaminess. Leftovers keep well refrigerated for several days when stored separately.
Ingredients
- extra virgin olive oil
- 1 yellow onion chopped, medium
- 1 sweet potato about 1 pound, peeled and chopped into ½-inch cubes
- kosher salt
- black pepper ground
- 2 cups water
- 1 cup steel-cut oats quick-cooking
- 4 egg
- 1 avocado optional, cut into small cubes
- 1 cup cherry tomatoes halved
- ½ cup parsley chopped, fresh
- feta cheese crumbled
- Za’atar
Instructions
- Sauté the sweet potatoes and onions. In a large non-stick skillet with a lid, heat about 2 tablespoons extra virgin olive oil over medium-high. Add the onion and sweet potato. Season with kosher salt and black pepper. Cook, stirring occasionally, until beginning to brown, about 5 minutes. Reduce heat to medium, cover, and allow the potatoes to cook until tender, another 5 to 7 minutes. Remove from heat, cover, and set aside.
- Cook the oats. Add water to a saucepan and bring it to a boil. Turn the heat to medium-low, stir in 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 heat and set aside, covered.
- Cook the eggs. In a small skillet over medium heat, with a little olive oil as necessary, cook the eggs to your liking.
- Assemble the savory oatmeal bowls. Spoon some cooked oats into each bowl. Add in the sweet potatoes and a cooked egg. Finish each with some diced avocado, a handful of tomatoes, parsley, feta, and a sprinkle of za’atar. Serve immediately.
Notes
- Prepare sweet potatoes and oatmeal up to two days ahead and store refrigerated separately for convenient assembly.
- Add liquid when reheating oats to restore creaminess, as chilled oatmeal hardens.
- Cook eggs to your liking, or substitute fried eggs with boiled for easy prep and different texture.
- Keep chopped toppings like tomatoes, feta, and parsley refrigerated in airtight containers for up to three days.
- Reheat sweet potatoes gently in a skillet to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 3482 kcal
% Daily Value*
| Calories | 348.2kcal | 17% |
| Carbohydrates | 42.6g | 14% |
| Protein | 13.7g | 27% |
| Fat | 14.1g | 22% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 6.7g | 34% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 163.7mg | 55% |
| Sodium | 248.4mg | 10% |
| Potassium | 414.1mg | 9% |
| Fiber | 7.1g | 28% |
| Sugar | 4.7g | 9% |
| Vitamin A | 9067.8IU | 181% |
| Vitamin C | 21.9mg | 24% |
| Calcium | 82.5mg | 8% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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