5 from 38 votes
Easy Savory Oatmeal Bowls Recipe
These Easy Savory Oatmeal Bowls feature steel-cut oats topped with sautéed sweet potatoes and onions, a cooked egg, fresh avocado, cherry tomatoes, feta cheese, and fresh parsley. The dish offers a hearty, textured bowl with a blend of mild sweetness from the sweet potatoes, creamy oats, and savory eggs and toppings, suited for breakfast or any meal.
Prep Time
5 mins
Cook Time
15 mins
Servings:
4
bowls
Calories:
3482 kcal
Course:
Breakfast
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 bowls
Amount Per Serving
Calories 3482
% 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.