Oatmeal Power Bowl

Who said that oatmeal had to be served sweet all the time?? Don’t get me wrong, I love my oatmeal with brown sugar, a side of fruit, honey or nut butter. But this version is so much better for a savory breakfast, healthy lunch or dinner option.
I used Coach’s Oats for this recipe and followed the directions on the package to make the oatmeal. I substituted the water with organic Chicken Broth (I had some left over from another meal and I was happy to not waste it) and seasoned it with salt, pepper and Za’atar. Then I sautéed a half of a red pepper, garbanzo beans and added a good handful of baby spinach. Another light sprinkle of salt, pepper and Za’atar made a delicious mix. Lastly, I topped it with a deliciously fried egg from Vital Farms.

If you haven’t used Za’atar before, please give it a shot. It is such a great blend of Mediterranean spices; thyme, oregano, marjoram, sumac… Yum!
Try this for an easy, quick, and guilt free meal. Let me know how you like it.
Remember, you can always experiment with the ingredients too! I picked this colorful bunch because this is what I had in my fridge on this day. Start cooking, my friend!!!

Oatmeal Power Bowl

  • Servings: 1
  • Difficulty: Easy
  • Print


  • 1 Cup Chicken Broth
  • 1/3 Cups Oats
  • 1/2 Red Pepper
  • 1/4 Cups Garbanzo Beans
  • Spinach – a good handful of
  • 1 Egg
  • Salt
  • Pepper
  • Za’atar


  1. Bring the Chicken Broth to a boil and add the oats. Season with a pinch each of salt, pepper and Za’atar. Cook for 5 minutes then remove from the heat. Let the oatmeal rest for one minute.
  2. In a medium pan, heat the olive oil. Then sautee the red peppers for about 2 minutes.
  3. Add the garbanzo beans (chickpeas) and sautee for another 2 minutes.
  4. Add the spinach and saute for an additional minute. Remove the pan from heat and season with salt, pepper and a good pinch of Za’atar.
  5. Heat a small pan and fry the egg to your liking with a touch of butter or olive oil.
  6. Place the oatmeal in a plate and top with the veggies and the fried egg.
  7. Enjoy!


Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com

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