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Oats cooked in savory vegetable stock instead of milk take on a texture closer to creamy polenta or risotto, providing a neutral base for a fried egg, salty feta, and a scatter of Mediterranean toppings. This is a savory oats bowl built more like a light dinner than a sweet breakfast, and it works as either.
Per serving
340kcal
Calories
17g
Protein
Prep Time
5 min
Cook Time
12 min
Servings
2 people
Difficulty
easy
30g
Carbs
18g
Fat
4g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
In a saucepan, bring the vegetable stock to a boil, then stir in the oats and reduce the heat to low.
Simmer for 5-7 minutes, stirring occasionally, until the oats are cooked through and the mixture is thick and creamy, similar to a risotto consistency.
Stir in the crumbled feta and a drizzle of olive oil, mixing until slightly melted and combined; season with black pepper.
While the oats cook, heat a small nonstick pan over medium heat and fry the eggs to your preference, about 2-3 minutes for a runny yolk.
Divide the savory oats between bowls, top each with a fried egg, halved cherry tomatoes, sliced Kalamata olives, and a scatter of fresh parsley.
Finish with an extra drizzle of olive oil and a pinch of black pepper before serving warm.
Cook in Stock, Not Water: Vegetable stock builds a savory flavor base into the oats themselves rather than relying only on toppings, making a noticeable difference in the finished bowl. Stir in Feta While Warm: Adding the cheese while the oats are still hot lets it soften and slightly melt into the mixture, creating a creamier texture than if added cold. Don't Overcook the Egg: A soft, runny yolk mixes into the savory oats as a natural sauce, so pull the egg off the heat while the yolk still jiggles.
Yes, omit it for a dairy-free version, or substitute crumbled goat cheese or a sprinkle of parmesan for a different flavor profile.
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