Spinach, Tomato and Feta Oatmeal

Spinach, Tomato and Feta Oatmeal

The fact that you clicked on this recipe means you’re willing to try new things, so we salute you, fellow culinary adventurer! This is a satisfying Mediterranean classic that you can have for breakfast or any time of day. Use O’dang Foods chickpea salad dressing to deliver the best flavor while keeping calorie counts low.


  • 2 teaspoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1/8 teaspoon crushed red pepper, optional
  • 2 cups old-fashioned rolled oats
  • One 5-ounce package fresh baby spinach
  • 1 cup grape tomatoes, halved
  • 3/4 cup crumbled feta
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped fresh dill
  • 2 scallions, thinly sliced
  • Kalamata olives, sliced, optional
  • Top with O'dang Balsamic Feta Dressing


  • Bring 4 cups water, lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and crushed red pepper if using to a boil in a large saucepan
  • Stir in the oats, spinach and tomatoes, reduce the heat to medium and cook, stirring frequently, until the oats are just softened and the mixture is slightly thickened, about 7 minutes.
  • Remove the saucepan from the heat and stir in the feta, oil and dill
  • Transfer the oatmeal to individual bowls and garnish with O'dang dressing, scallions and olives if using