Spinach, Tomato and Feta Oatmeal

A satisfying Mediterranean classic with a traditional breakfast twist! Check out our new favorite savory recipe: Spinach, Tomato and Feta Oatmeal!

-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

-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