Breakfast · Savory breakfast bowls
Savory Spinach Oat Cup with Feta
A plain oat cup makes a quick savory base when the spinach wilts in its hot water. Feta and olive oil finish the bowl without needing a separate sauce or another pan.
Jump to ingredients
- Yield
- 1 serving
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
Ingredients
1 classic oatmeal cup (1.8 oz)Bob's Red Mill: USDA Organic- Boiling water to the cup fill line
- 1/2 cup baby spinach, chopped
- 1 tablespoon crumbled feta
- 1 teaspoon olive oil
- 1/8 teaspoon black pepper
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Chop the spinach
Wash, dry and finely chop the baby spinach. Small pieces wilt more evenly than whole leaves in an off-heat preparation.
Measure the water
Remove the oat cup lid and use its marked line and package directions to determine the required boiling water. Transfer the oats to a heatproof bowl.
Hydrate and cover
Add the measured boiling water and chopped spinach, then stir for 20 seconds. Cover with a plate and stand for 5 minutes, or longer if directed on the label.
Check the grains
Uncover carefully and stir from the bottom. Oats should be creamy with no dry pockets, and the spinach should look wilted and bright green.
Dress the bowl
Crumble feta over the hot oats, drizzle with olive oil and add black pepper. Let cool for 1 minute before eating.
Kitchen tips
Use a heatproof bowl large enough to stir without spilling boiling water.
Taste before adding salt because feta may provide enough seasoning on its own.
Substitutions
Omit feta and add a spoonful of mashed white beans plus a little salt for a dairy-free variation.
For a gluten-free variation, choose a plain oat cup labeled gluten-free and check the toppings and seasonings.
Storage
Serve fresh; refrigerate leftovers within 2 hours and use within 1 day.
Serving suggestions
Serve with sliced tomatoes or cucumber for a cool contrast to the warm, soft oats.
Make ahead
Chop spinach and portion feta the evening before, keeping both refrigerated. Prepare the cup fresh for the best texture; use refrigerated cooked leftovers within 1 day.
Allergen details
Contains: milk.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Bob's Red Mill - Oatmeal - Organic - Cup - Classc - Gluten Free - 1.8 oz × 1 — $3.42
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Read recipe →Frequently asked questions
Can I use frozen spinach?
Thaw it fully, squeeze out excess water and heat separately before adding. A frozen block will cool the oats and prevent even hydration.
Can I prepare the oats in their original cup?
Follow the package method if the cup is designed for it. The bowl method provides extra room for stirring the spinach.