Savory Oatmeal Bowl

Chef Linda's savory oatmeal is breakfast bowl-icious!


  • 1 3/4 cups almond milk
  • 1 cup old fashioned whole grain oats (if using steel cut oats, add approx 20 mins to cooking time)
  • 2 handfuls Olivia's Organics Baby Spinach - chopped
  • 10 grape tomatoes - quartered
  • 1 teaspoon unsalted butter
  • 2 large eggs
  • Salt and pepper - to taste



  • Bring almond milk to a boil and add oats. Cook over medium heat for 5 minutes, stirring occasionally. Add the spinach to the oatmeal and stir to combine.
  • Melt butter in a sauté pan and cook the eggs to your liking.
  • Divide oatmeal into two bowls, stir in tomatoes, and top each with an egg. Season with salt and pepper. Serves 2

Categories: Spinach, Breakfast