Mediterranean Savory Oats with Olives and Feta

Name: Mediterranean Savory Oats with Olives and Feta
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (160 g) steel-cut oats; 1 tbsp (15 ml) extra-virgin olive oil; 2 cloves (8 g) garlic cloves, finely minced; 2 cups (480 ml) water; 2 cups (480 ml) low-sodium vegetable broth; 1 tsp (1 g) dried oregano; kosher salt, to taste, about ¼ teaspoon to start; black pepper, freshly ground, to taste; 1 medium (100 g) lemon, zested (about 1 tsp zest), then juiced (about 2 tbsp juice); 1½ cups (220 g) cherry tomatoes, halved (quartered if large); 1 small (about 5 oz) (150 g) small cucumber, cut into ¼-inch (6 mm) dice, peeled only if skin is thick or waxy; ½ cup (80 g) kalamata olives, pitted and roughly chopped; ¾ cup (100 g) feta cheese, crumbled into small pieces; 2 tbsp (8 g) fresh flat-leaf parsley or mint leaves, roughly chopped; 2 tbsp (30 ml) extra-virgin olive oil, plus extra for drizzling if you like; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Chewy steel-cut oats simmered in garlicky broth, then topped with a cool, lemony salad of cherry tomatoes, cucumber, kalamata olives and salty feta. It's a warm-and-fresh savory breakfast that also works as a light dinner.

Prep: 15 min
Cook: 32 min
Wait: 5 min
Total: 52 min
Makes: 4 bowls (about 1¼ cups oats each, plus topping)

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Ingredients

4 servings

For the oats
1 cup (160 g) steel-cut oats
1 tbsp (15 ml) extra-virgin olive oil
2 cloves (8 g) garlic cloves, finely minced
2 cups (480 ml) water
2 cups (480 ml) low-sodium vegetable broth
1 tsp (1 g) dried oregano
kosher salt, to taste, about ¼ teaspoon to start
black pepper, freshly ground, to taste
1 medium (100 g) lemon, zested (about 1 tsp zest), then juiced (about 2 tbsp juice)
For the topping
1½ cups (220 g) cherry tomatoes, halved (quartered if large)
1 small (about 5 oz) (150 g) small cucumber, cut into ¼-inch (6 mm) dice, peeled only if skin is thick or waxy
½ cup (80 g) kalamata olives, pitted and roughly chopped
¾ cup (100 g) feta cheese, crumbled into small pieces
2 tbsp (8 g) fresh flat-leaf parsley or mint leaves, roughly chopped
2 tbsp (30 ml) extra-virgin olive oil, plus extra for drizzling if you like
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (6)

3-quart (2.8 L) saucepan with a lid
Wooden spoon or silicone spatula
Cutting board and chef's knife
Medium mixing bowl
Microplane or fine grater
Measuring cups and spoons

Steps

Before you start

Use steel-cut (Irish) oats, not rolled or instant oats. The timing and liquid ratio are for steel-cut only.
Use low-sodium broth. Olives and feta are both salty, so you will add salt at the end, if at all.
Pit the olives before chopping. Pre-pitted ones save time, but check for stray pits.
Prep the topping while the oats simmer. The timing below is written that way.

1
Prep the topping
- Halve the cherry tomatoes, dice the cucumber into ¼-inch (6 mm) pieces, and pitt and roughly chop the olives.
- Zest the lemon first, setting the zest aside for later, then juice it.
- In a medium bowl, toss the tomatoes, cucumber, olives and parsley with the 2 tablespoons finishing olive oil, 1 tablespoon of the lemon juice, a pinch of black pepper and the red pepper flakes, if using.
- Leave the feta out for now.
- Set the bowl aside, and don't add salt, since the olives and feta will season it.
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Ready when: Vegetables are evenly coated and glossy with oil.
Tip: Zest the lemon before juicing it. A squeezed lemon is nearly impossible to zest.
2
Toast oats and garlic
- Set a 3-quart saucepan over medium heat and add the 1 tablespoon olive oil.
- When the oil shimmers, add the steel-cut oats and stir constantly for 2 minutes.
- Add the garlic and stir for 30 seconds more.
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Ready when: Oats smell nutty and look slightly darker, and the garlic is fragrant but not browned.
Tip: If the garlic starts to brown, pour in the liquid right away. Browned garlic turns bitter.
3
Add liquid and boil
- Pour in the water and broth, then stir in the oregano.
- Raise the heat to high and bring to a boil, about 4 to 5 minutes.
- Stir once or twice and scrape up any oats stuck to the bottom of the pan.
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Ready when: Large bubbles break steadily across the whole surface.
Tip: Stay nearby. Oats foam up and can boil over as they come to a boil.
4
Simmer until tender
- Reduce the heat to low so the surface barely bubbles.
- Partly cover the pot with the lid, leaving a 1-inch gap.
- Simmer for 22 to 25 minutes, stirring every 5 minutes or so to prevent sticking.
- If the oats look dry before they are tender, add a splash of hot water.
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Ready when: The oats are tender but still pleasantly chewy, and the porridge is thick and creamy. A spoon dragged across the bottom leaves a trail that closes slowly.
Tip: Bite a few oats, not just one. If the center still feels hard or chalky, simmer 3 to 5 more minutes.
5
Rest and brighten
- Take the pot off the heat.
- Stir in the lemon zest, the remaining lemon juice (about 1 tablespoon) and one-third of the crumbled feta (about 1 heaping tablespoon).
- Cover and let the oats rest for 5 minutes to thicken slightly and become creamier.
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Ready when: The porridge is thick and spoonable, with the feta softened into it.
Tip: The oats keep thickening as they cool. If they get too stiff, stir in 1 to 2 tablespoons hot water.
6
Season and adjust
- Stir the oats well.
- Taste and add salt a pinch at a time, starting with ¼ teaspoon.
- Add black pepper to taste.
- The oats should taste savory and lemony, as the topping will add more salt.
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Ready when: Oats taste well seasoned on their own, without being salty.
Tip: Salt in small amounts. Olives and feta add a lot of salt once the bowls are topped.
7
Assemble and serve
- Divide the hot oats among 4 bowls, using about 1¼ cups each.
- Spoon the tomato, cucumber and olive mixture over the top, along with any juices from the bowl.
- Sprinkle with the remaining feta, drizzle with a little more olive oil if you like, and serve right away while the oats are hot and the topping is cool.
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Ready when: Bowls are steaming, with a bright, colorful topping and the feta scattered on top.
Tip: Add the topping just before serving. Left to sit on the oats, the tomatoes and cucumber release water.

Good to know

Tips

Toasting the oats in oil first gives them a nutty flavor and helps the grains stay distinct and chewy.
Keep the heat low during the simmer. Steel-cut oats scorch easily on the bottom, and a hard boil makes them gummy.
For a protein boost, top each bowl with a soft-boiled or fried egg. If you do, cook the egg until the white is fully set, and the yolk to your preference.
Add a splash of hot water when reheating leftovers. Cooked steel-cut oats firm up a lot in the fridge.

Make ahead

"Cook the oats (through step 6) up to 4 days ahead and refrigerate in an airtight container. Keep the topping separate and mix it fresh, or make it up to 4 hours ahead and refrigerate. Add the feta only when serving."

Storage & reheating

"Room temperature: serve within 1 hour of cooking. Fridge: store cooked oats and topping separately in airtight containers for up to 4 days (the topping for up to 1 day). Freezer: freeze plain cooked oats in portions for up to 2 months; don't freeze the topping. Reheat oats in a saucepan over low heat or in the microwave in 30-second bursts, adding 2 to 4 tablespoons water or broth per portion and stirring until hot and creamy, then add fresh topping."

Substitutions

steel-cut oats → old-fashioned rolled oats. Use 1 cup (90 g) oats with 2 cups (480 ml) total liquid and simmer for 5 to 7 minutes. The texture will be softer and less chewy.
feta cheese → crumbled goat cheese or ricotta salata. Goat cheese will be creamier and tangier. Ricotta salata is firmer and a little milder.
kalamata olives → green olives such as Castelvetrano. Milder and buttery, so you may want a little more lemon juice.
low-sodium vegetable broth → additional water. Use 4 cups (960 ml) water total and add ½ teaspoon salt with the oregano. The flavor will be lighter.