Savory Mediterranean Oats
Summary
Here’s a new twist on oatmeal instead of the usual sweet oatmeal dish. It makes a great breakfast for one!
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- Servings
- 1 Servings
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- Serving size
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1 rounded cup
Ingredients
Ingredients
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low sodium vegetable broth (low-sodium)
- 1 cup
- 1 cup
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large sun-dried tomato (halves, not oil-packed, thinly sliced (do not rehydrate))
- 4
- 4
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Pinch sea salt, or to taste
- 1
- 1
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freshly ground black pepper, or to taste
- 1/8 tsp
- 1/8 tsp
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old-fashioned rolled oats
- 1/2 cup
- 1/2 cup
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fresh chives (minced)
- 1 tbsp
- 1 tbsp
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Plain Nonfat Greek yogurt (fat-free)
- 3 tbsp
- 3 tbsp
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fresh basil (thinly sliced)
- 1 tbsp
- 1 tbsp
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soft goat cheese (crumbled)
- 1 tbsp
- 1 tbsp
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Recommended for You
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Baked Pumpkin Oatmeal
10 min20 min4
Directions
Directions
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Bring the broth, sun-dried tomatoes, salt, and pepper to a boil in a small saucepan.
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Stir in the oats and chives, and reduce heat to medium. Stir, until the oats are fully cooked, about 5 minutes. Remove from the heat and stir in the yogurt. Adjust seasoning.
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Transfer to a bowl, sprinkle with the basil and goat cheese, and serve.