Savory Greek Oatmeal

[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!

Savory Greek Oatmeal #vegan

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 . . .).

Savory Greek Oatmeal #vegan #oatmealartist

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!

Savory Greek Oatmeal by the #OatmealArtist #vegan

Savory Greek Oatmeal

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: serves 1

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:

  1. Saute onion in a bit of oil until translucent.
  2. Add water and milk and bring to a boil. Add oats and zucchini, and reduce heat to medium.
  3. Once more of the liquid has absorbed, add hummus, some freshly ground black pepper, and salt. Stir.
  4. 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.
  5. 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.

Savory Greek Oatmeal by the Oatmeal Artist #vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

9 Responses to Savory Greek Oatmeal

  1. So creative! This looks great 🙂

  2. Emma says:

    I’m making. I want this so much!

  3. Christine says:

    Yes, that looks great! Did you mean 3/4 cup steel cut oats? That seems like a lot for a single serving.

  4. What an interesting take on oats! Sounds really tasty though 🙂

  5. Karen says:

    I just finished eating this for dinner and it was really good! It was my first time trying savory oats and it was perfect for this evening because I’m home alone and wanted something I could make myself for dinner that was easy, only made one serving, and tasted good and this was perfect!

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