Savory Spinach Oatmeal
A hearty bowl of oats cooked with garlic, spinach, and savory seasonings, finished with a sprinkle of cheese or a soft-cooked egg. This recipe turns humble oatmeal into a savory, Mediterranean-inspired comfort dish.
⏱ Time
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Ingredients
1 cup rolled oats (or steel-cut oats, see notes)
2 ½ cups vegetable broth (or water, for lighter flavor)
2 cups fresh spinach (roughly chopped)
1 tbsp olive oil (or butter)
2 garlic cloves (minced)
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp chili flakes (optional, for a little heat)
2 tbsp grated parmesan or feta cheese (optional, for creaminess)
2 soft-boiled or fried eggs (optional, for topping)
Instructions
1. Cook aromatics:
In a medium saucepan, heat olive oil over medium heat.
Add garlic, cook 30–60 seconds until fragrant.
2. Cook oats:
Stir in oats, toast for 1 minute.
Add broth, salt, and pepper.
Simmer 8–10 minutes (for rolled oats), stirring occasionally, until creamy.
3. Add spinach:
Stir in spinach and cook for 1–2 minutes until wilted.
4. Finish & serve:
Stir in cheese if using.
Divide into bowls, top with egg, extra cheese, and chili flakes if desired.
Notes & Tips
Steel-cut oats: Use 3 ½ cups broth and cook 25–30 minutes.
Boost protein: Add chickpeas, lentils, or grilled chicken for a heartier meal.
Mediterranean twist: Add sun-dried tomatoes, olives, and a crumble of feta.
Make it vegan: Skip cheese and egg, add nutritional yeast for cheesy flavor.
❓ frequently asked questions FAQ
Q: Can I make this ahead?
Yes — store in fridge up to 3 days. Reheat with a splash of broth.
Q: Can I use frozen spinach?
Absolutely — use ½ cup frozen spinach, thawed and drained.
Q: Can I cook it in milk instead of broth?
Yes — but broth keeps it savory. Milk makes it creamier, closer to porridge.
Nutrition information
Calories: ~320
Protein: 15g
Carbohydrates: 42g
Fat: 11g
Fiber: 6g