Spinach, Tomato and Feta Oatmeal

This satisfying dish takes a traditional breakfast favorite and turns it into a savory version with an almost risotto-like texture. It's[ great served warm or at room temperature.]

Total Time:
25 min
Prep:
10 min
Inactive:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 teaspoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1/8 teaspoon crushed red pepper, optional
  • 2 cups old-fashioned rolled oats
  • One 5-ounce package fresh baby spinach
  • 1 cup grape tomatoes, halved
  • 3/4 cup crumbled feta
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped fresh dill
  • 2 scallions, thinly sliced
  • Kalamata olives, sliced, optional
Directions
  • Bring 4 cups water, lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and crushed red pepper if using to a boil in a large saucepan.

  • Stir in the oats, spinach and tomatoes, reduce the heat to medium and cook, stirring frequently, until the oats are just softened and the mixture is slightly thickened, about 7 minutes. Remove the saucepan from the heat and stir in the feta, oil and dill.

  • Transfer the oatmeal to individual bowls and garnish with scallions and olives if using.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Healthy Weeknight Dinners