Description
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!
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)
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (with egg & feta)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 200mg