A savory twist on oatmeal featuring steel-cut oats cooked in vegetable broth, topped with Mediterranean veggies, feta, and a soft-boiled egg. Packed with 25g+ protein for a satisfying start to your day!
Author:ranime
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Yield:1 serving 1x
Category:Breakfast
Method:Stovetop
Cuisine:Mediterranean
Ingredients
Scale
Oatmeal Base:
1/2 cup steel-cut oats (or rolled oats)
1 1/2 cups vegetable broth
1/4 tsp garlic powder
1/4 tsp dried oregano
Pinch of red pepper flakes
Toppings:
1 soft-boiled or poached egg
1/4 cup crumbled feta cheese
1/4 cup diced cucumber
1/4 cup cherry tomatoes, halved
2 tbsp Kalamata olives, sliced
1 tbsp chopped fresh parsley
1 tbsp extra virgin olive oil
1 tsp lemon juice
Protein Boosters (optional):
2 tbsp grated Parmesan
1/4 cup cooked chickpeas
1 oz canned tuna or grilled chicken
Instructions
Cook oats: In a saucepan, bring broth to a boil. Stir in oats, garlic powder, oregano, and red pepper flakes. Reduce heat to low and simmer (steel-cut: 20-25 mins; rolled: 5-7 mins), stirring occasionally.
Prep toppings: While oats cook, soft-boil egg (6-7 mins in boiling water) and chop vegetables.
Finish oats: When oats reach desired consistency, remove from heat. Stir in olive oil and lemon juice.
Assemble: Pour oats into a bowl. Top with egg, feta, cucumber, tomatoes, olives, and parsley. Add optional protein boosters.
Serve: Drizzle with more olive oil and season with black pepper.
Notes
Meal prep: Cook oats in batches; reheat with splash of broth
Vegan option: Omit egg/feta, use nutritional yeast + tofu scramble
Gluten-free: Use certified GF oats
Spice control: Adjust red pepper flakes to taste
Storage: Keeps refrigerated 3 days (store toppings separately)