Savory Mediterranean Oats Bowl

1. 1
   prep

   Prepare all ingredients.

   1.Mince the garlic cloves.

   2.Drain and chop the sun-dried tomatoes.

   3.Halve the kalamata olives.

   4.Halve the cherry tomatoes.

   5.Roughly chop the baby spinach.

   6.Crumble the feta cheese.

   7.Tear the fresh basil leaves.
2. 2
   saute · ~2 min

   Toast the pine nuts.

   Place pine nuts in a small dry skillet over medium heat. Shake the pan often until lightly golden and fragrant, about 2 minutes. Transfer immediately to a small bowl so they don't burn.

   TIPWatch closely — pine nuts go from toasted to burnt in seconds.
3. 3
   saute · ~2 min

   Sauté the garlic and sun-dried tomatoes.

   In the same skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the chopped sun-dried tomatoes and dried oregano, stirring for 1 minute. Remove from heat.

   TIPDon't let the garlic brown — it turns bitter.
4. 4
   boil · ~8 min

   Cook the oats.

   In a medium saucepan, bring the water and salt to a boil over high heat. Stir in the rolled oats, reduce the heat to medium-low, and cook until the oats are tender and creamy, about 8 minutes, stirring occasionally.

   TIPFor a creamier texture, stir more often towards the end — it releases more starch.
5. 5
   mix · ~1 min

   Fold in the savory toppings.

   Remove the cooked oats from heat. Stir in the sautéed garlic-tomato mixture, then gently fold in the spinach so it just wilts. Add the halved olives and fresh cherry tomatoes, mixing gently.

6. 6
   assemble

   Finish and serve the bowls.

   Divide the oats among 4 serving bowls. Top each bowl with crumbled feta, toasted pine nuts, a drizzle of lemon juice, a crack of black pepper, and a sprinkle of torn fresh basil.

   TIPServe immediately while the oats are still warm and the spinach is just wilted.

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