My Mediterranean-style savory oatmeal recipe makes a nutritious, flavor-packed breakfast in about 20 minutes! Hearty oats are the perfect bed for savory sweet potatoes, tomatoes, avocado, and eggs with a little creamy feta and a sprinkle of za’atar.
20-Minute Savory Oatmeal Recipe
I’m not opposed to a warm bowl of oatmeal doused in milk, sprinkled with nuts, and drizzled with honey. But for something different and more satisfying that will keep me fueled for longer, I turn to savory oatmeal.
Another satisfying breakfast bowl recipe — although good for any time of day — this savory oatmeal recipe is built on fiber-rich oats topped with sweet potatoes, tomatoes, plus a good dose of protein from the eggs, and healthy fats from creamy avocado and extra virgin olive oil. Just like farro, freekeh, bulgur wheat, and barley oats can be a nutritious canvas for lots of different ingredients.
Once I add the finishing touches of fresh parsley, feta, and earthy za’atar to give these bowls a distinctly Mediterranean flavor. Ready in only 20 minutes, they are equally perfect for a quick weekday lunch or busy mornings.
A Note from Suzy
M. Brady made my savory oatmeal and look what they had to say, “This is my favorite breakfast. I make the toppings the night before. Then I cook the the oatmeal and the poached egg in the morning. Talk about brain food this gets me energized for the morning.”
Ingredients for Savory Oatmeal
For a quick, satisfying breakfast, you can’t go wrong with a simple bed of oats loaded with delicious toppings! Here’s what you’ll need to make this savory oatmeal recipe:
- Extra virgin olive oil: I like to sizzle both my sweet potatoes and eggs in olive oil. I recommend the bold, peppery flavor of our Spanish Hojiblanca EVOO for this recipe.
- Onion adds a little moisture to the pan of sweet potatoes, plus a wonderful sweet-savory flavor.
- Sweet potatoes are nutritional powerhouses loaded with beta carotene, vitamin C, and potassium, and they’re so tasty as a foil to the savory flavors of the eggs and za’atar. I like an orange sweet potato in this recipe, but you could also use white or purple sweet potatoes, if that’s what you have.
- Kosher salt and ground black pepper are essential seasonings added in layers to each element of this savory breakfast bowl.
- Oatmeal: I use Quick-cooking steel-cut oats because they don’t take a lot of planning. Oats are an ancient grain, loaded with fiber and nutrients, but the quick-cooking version is milled into smaller pieces so they cook in about 7 minutes. You can use any type of oatmeal you like, just cook it according to the package instructions.
- Eggs: A wonderful source of protein and fat, plus who can resist a sunshiny yolk? No worries if runny eggs aren’t your thing; cook your eggs however you like for this recipe. You can even microwave eggs for a hands-free option!
- Avocado has a buttery texture that pairs particularly well with sweet potato and adds some healthy fat to this recipe, which makes it feel more satisfying.
- Cherry tomatoes, halved, are wonderful pops of tangy flavor against the warmth of the other elements. You can also use a large tomato, chopped.
- Parsley: A little chopped parsley adds its distinctive fresh flavor and acts as a lovely green sprinkle at the very end.
- Feta: My go-to cheese for anything with sweet potatoes is feta! It’s such a wonderful, sweet-savory combination. I don’t recommend buying pre-crumbled feta cheese, as it is usually quite dry. Instead, buy blocks of creamy feta in the brine and crumble the cheese to your preferred texture.
- Za’atar adds a final sprinkle of citrusy, earthy flavor to savory oatmeal bowls.
How to Make Savory Oatmeal
Because I use quick-cooking steel-cut oats, it actually takes the sweet potatoes longer to cook than it takes the oatmeal! Start there, then prep your toppings. Here it is step by step:
- 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. Next, add 1 chopped onion and 1 diced sweet potato (about a pound). 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 2 cups water to a saucepan and bring it to a boil. Once the water boils, turn the heat to medium-low, stir in 1 cup quick-cooking steel-cut oats, and a pinch of salt. Cover and cook, stirring occasionally, until the oats are tender and the oatmeal has thickened, about 5 to 7 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 of a diced avocado, a handful of halved cherry tomatoes, chopped fresh parsley, crumbled feta cheese, and a sprinkle of za’atar. Serve immediately.
How to Get Ahead
To save time and make savory oatmeal a breakfast option for busy weekday mornings, you can prepare most of the ingredients ahead of time.
- Cook the sweet potatoes. Sauté the sweet potatoes a day or two in advance, or make roasted sweet potatoes and store them in an airtight container in the fridge.
- Make the oatmeal. Cook the oatmeal up to 2 days ahead of time. Cool it and store it in the fridge. Oatmeal will harden a bit once chilled, so you may need to add some liquid to it when reheating.
- Batch-cook some eggs. Swap the fried egg for a boiled one.
- Prep your toppings. Halve your tomatoes, crumble your feta, and chop your parsley ahead of time and store them in the fridge in individual airtight containers for up to 3 days. When you’re ready to eat, all that’s left to do is reheat the oatmeal and potatoes, dice some fresh avocado, and assemble your oatmeal bowl.
Ingredient Spotlight
Citrusy, herbaceous za’atar is the final savory touch I love to add to my savory oatmeal recipe. Za’atar is a spice blend made with herbs, sesame seeds, sumac, and salt, blended together in proprietary combinations specific to the maker. I love it because it adds lots of different flavors in one simple sprinkle.
You can use za’atar on eggs, when baking bread or even on your favorite salmon recipe.
Swaps and Substitutions
This savory oats recipe lends itself well to a variety of toppings, because oats have a mild flavor and are easily complemented by stronger ones. Oat bowls are also a great way to use up leftovers! Just start with a bed of cooked oats and go from there. Here are some ideas for more savory oatmeal bowls:
- Swap out the sweet potatoes: Use any kind of leftover sautéed or roasted vegetables. Sauteed kale, baby spinach, mushrooms, or cubed zucchini would pair well with oats.
- Change the protein: Have leftover cooked beef or chicken? Skip the eggs and use that instead! Finishing up leftovers that are already cooked is an easy way to save time making these oatmeal bowls. I’ve used leftover chicken shawarma and crumbled-up meatballs instead of eggs with great success!
- Play with the seasoning: I chose za’atar in this recipe because the subtle nuttiness and citrus undertones add Mediterranean flair to these savory oatmeal bowls. But you can use whatever seasoning you like! Try sumac for a sprinkle of puckery sourness, a little ground cumin for earthy warmth, or Aleppo-style pepper for mild heat. My new favorite blend is baharat, and it has all sorts of warm flavors!
- Make a vegan version: Simply omit the egg and cheese, and swirl in a dollop of hummus or top your savory oats with crispy roasted chickpeas to add some plant-based protein.
- Substitute a different type of oat or grain: You can use rolled oats, quick-cooking oats, or regular steel-cut oats. Keep in mind that regular steel-cut oats take anywhere from 20 to 30 minutes to cook. Feel free to use cooked farro, freekeh, bulgur wheat, or barley in place of the oats. All would be delicious with these toppings!
How to Store and Reheat Savory Oatmeal
- Store leftovers and the toppings in the refrigerator in separate airtight containers. Cooked oatmeal and the sweet potatoes will keep for 3 to 5 days.
- Reheat sweet potatoes in a skillet over medium heat.
- To reheat oats, spoon them into a small saucepan and add a little water to help loosen them up. Warm over low to medium-low heat, adding more liquid if necessary, until the oats have returned to their previous creamy consistency.
What to Serve with Savory Oatmeal
These savory oatmeal bowls really are a complete meal, but if you want to make them into a brunch spread for a little crowd, add a fruit salad to serve on the side.
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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.
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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.
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Cook the eggs. In a small skillet over medium heat, with a little olive oil as necessary, cook the eggs to your liking.
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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.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils, and the za’atar used in this recipe.
- Make-ahead tips: To save time and make savory oatmeal a breakfast option for busy weekday mornings, you can prepare most of the ingredients ahead of time.When you’re ready to eat, all that’s left to do is reheat the oatmeal and potatoes, dice some fresh avocado, and assemble your fast and easy savory oatmeal bowl.
- Sauté the sweet potatoes a day or two in advance or make roasted sweet potatoes and store them in an airtight container in the fridge.
- Cook the oatmeal up to 2 days ahead of time. Cool it and store it in the fridge. Oatmeal will harden a bit once chilled, so you may need to add some liquid to it when reheating it.
- Swap the fried egg for a boiled one that you can just halve or chop on top of your savory oatmeal
- Halve your tomatoes, crumble your feta, and chop your parsley ahead of time and store them in the fridge in individual airtight containers for up to 3 days.
- Leftovers and storage: Store leftovers of savory oatmeal and the toppings in the refrigerator in separate airtight containers. Cooked oatmeal and the sweet potatoes will keep for 3 to 5 days.
- To reheat: Warm the cooked sweet potatoes in a skillet over medium heat. To reheat oats, spoon them into a small saucepan and add a little water to help loosen them up. Warm over low to medium-low heat, adding more liquid if necessary, until the oats have returned to their previous creamy consistency.
Calories: 348.2kcalCarbohydrates: 42.6gProtein: 13.7gFat: 14.1gSaturated Fat: 2.8gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 6.7gTrans Fat: 0.1gCholesterol: 163.7mgSodium: 248.4mgPotassium: 414.1mgFiber: 7.1gSugar: 4.7gVitamin A: 9067.8IUVitamin C: 21.9mgCalcium: 82.5mgIron: 3.6mg
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Frequently Asked Questions
Oats are a grain, and I treat them just like I would farro or bulgur—as a base for Mediterranean flavors like Za’atar and Feta, with nutrient-dense vegetables like sweet potatoes and avocado, and topped with protein-rich eggs.
Quick-cooking steel-cut oats are my first choice because they have a wonderfully chewy texture and cook faster than standard steel-cut oats, but really any oat will do. I just wouldn’t use instant oatmeal. The texture will be too soft and mushy.
If you just don’t like eggs, have an egg allergy, or are vegan, you can swap the eggs for plant-based protein like chickpeas or white beans. If you’re vegan, skip the feta. You can add an extra drizzle of olive oil and additional avocado to help fill you up!