[This post was updated on Jan. 3, 2016.]
I’ve said it once (or twice) and I’ll say it again: I’ll take my oats sweet, thank you. Still, I’m eager to keep experimenting with savory oatmeal, and I’m especially eager to bring you new, exciting recipes!
As much as I would love to say Greek food is my favorite, I have to admit that my definition of Greek food is embarrassingly shallow. I love Greek salad, and basically any menu item that claims to be “Greek” due to the inclusion of black olives and feta. I even used to think falafel was Greek, but I’ve since learned better (ahem, it’s Middle Eastern. whatever . . .).
I had plans to make a different (sweet) oatmeal yesterday, but I had some hummus I needed to use up, as well as a jar of black olives that I was eager to open. I was missing some of the “classic Greek ingredients,” but I felt like I had enough to make it work. I listed optional ingredients so that you can choose which to include!
What you'll need:
- 1/8 cup of diced red onion or 1/4 tsp onion powder
- 1/4 cup water
- 1/2 cup unsweetened milk (preferably soy)
- 1/4 cup quick-cooking steel cut oats (I use Country Choice Organic)
- 1/2 cup grated zucchini or yellow squash (optional)
- 2 tbsp hummus*
- 1/8 tsp salt
- handful of spinach, cut/ripped in strips
- Optional toppings: handful sliced kalamati olives, handful tomatoes (cherry or sun-dried) diced cucumber, crumbled feta (vegans, try this), toasted pine nuts, tahini, olive oil, parsley or basil
How to make it:
- Saute onion in a bit of oil until translucent.
- Add water and milk and bring to a boil. Add oats and zucchini, and reduce heat to medium.
- Once more of the liquid has absorbed, add hummus, some freshly ground black pepper, and salt. Stir.
- Once your oatmeal has reached the desired consistency, turn off the heat and add spinach, stirring it in. The heat from the oatmeal will wilt it.
- Transfer to a bowl. Top with any or all of the optional toppings you'd prefer. I used tahini, black olives, toasted pine nuts, parsley, and olive oil.
Just an FYI:
*You can use any type of hummus, but I recommend mediterranean, basil pesto, roasted pine nut, lemon, or garlic flavored.