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.
Ingredient
- 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
Direction
- 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.