Name: Savroy Oatmeal
Cook time: 1200 s
Total time: 1200 s
Yield: 1 savory oatmeal
Ingredients: For the oatmeal:; 1/2 cup oats; 1 cup water; pinch of salt; For the roasted cherry tomatoes:; 10 cherry tomatoes, halved; 1 tsp extra virgin olive oil; 1/2 tsp dried oregano; Salt and black pepper (to taste); For serving:; Oatmeal; Roasted cherry tomatoes; 7 minutes boiled egg; 6 olives; 1 tsp za’atar; 1 tbsp feta, crumbled; Extra virgin olive oil; Salt and black pepper (to taste)

BENGINGI

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Savroy Oatmeal

cook:

20 min

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If you ask me, I’ll take savory oatmeal over sweet oatmeal any day—ten times over, actually. Breakfast should fuel your day, not just be a sugar rush. For me, a real boost comes from fiber and protein, setting you up for the morning and keeping hunger in check. Here, I kept it simple: rolled oats cooked in boiling water with just a touch of salt. Since we’re going savory, I loaded it up with my favorite breakfast staples—roasted cherry tomatoes, a perfectly soft-boiled egg, briny olives, a sprinkle of za’atar, and a dash of salt and pepper. It’s hearty, satisfying, and exactly the kind of breakfast that powers me through the day.

1 savories oatmeal

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Ingredients

For the oatmeal:

½ cup oats

1 cup water

of salt

For the roasted cherry tomatoes:

10 cherry tomatoes, halved

1 tsp extra virgin olive oil

½ tsp dried oregano

Salt and black pepper (to taste)

For serving:

Oatmeal

Roasted cherry tomatoes

7 minutes boiled egg

6 olives

1 tsp za’atar

1 tbsp feta, crumbled

Extra virgin olive oil

Salt and black pepper (to taste)

Directions

Step 1

For the roasted cherry tomatoes, place the halved tomatoes on a parchment-lined baking tray. Drizzle with extra virgin olive oil, then season with oregano, salt, and black pepper.

10 cherry tomatoes, halved

1 tsp extra virgin olive oil

½ tsp dried oregano

Salt and black pepper (to taste)

Step 2

Broil on medium for 10 minutes, then remove from the oven and set aside.

Step 3

For the oats, bring water and salt to a boil, then add the oats and cook over medium-low heat for 10 minutes, stirring occasionally. Remove from heat and set aside.

1 cup water

of salt

½ cup oats

Step 4

Boil the egg in continuously boiling water for 7 minutes. Remove and transfer to an ice water bath to stop the cooking. After 3 minutes, remove from the ice water, gently peel, and cut in half.

7 minutes boiled egg

Step 5

Add the oatmeal to a bowl and top with the soft-boiled egg, roasted cherry tomatoes, crumbled feta, and olives. Sprinkle with za’atar, salt, and black pepper, then drizzle with extra virgin olive oil.

Oatmeal

Roasted cherry tomatoes

7 minutes boiled egg

6 olives

1 tsp za’atar

1 tbsp feta, crumbled

Extra virgin olive oil

Salt and black pepper (to taste)

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