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Mediterranean Oatmeal Bowl

savory oats topped with chickpeas, sundried tomatoes and olives.
Mediterranean savory oatmeal with chickpeas, sun dried tomatoes, olives and sumac.
5 from 92 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine Mediterranean
Servings 1


  • ½ cup wholegrain Instant oats
  • ½ cup water
  • 1 cup chicken stock
  • ¼ teaspoon dried oregano
  • 2 teaspoon olive oil
  • 1 clove garlic minced
  • ½ cup cooked chickpeas from a can drained and rinsed
  • 2 sun dried tomatoes in oil chopped
  • 5 or 6 olives pitted
  • ¼ teaspoon sumac to serve
  • chopped parsley to serve
  • crumbled feta cheese to serve


  • Heat oil in a pan on medium. Add minced garlic and saute. Add chickpeas, sundried tomatoes, olives and saute for 3-4 minutes. Remove and keep aside.
  • In the same pan, add water, chicken stock, instant oats and oregano. Cook until oats are done.
  • Serve the oats in a bowl and top with the chickpea mixture. Sprinkle sumac. chopped parsly and crumbled feta. Adjust seasoning if needed.
Keyword oatmeal, savory
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