Fork and Beans

Health begins in the Kitchen

Greek Spinach and Feta Oatmeal

Prepared with flair using lemon juice, spinach, garlic, fresh dill, feta cheese and toasted pine nuts, this oatmeal dish is scrumptious.


  •  3 cups Low Sodium Chicken Broth
  •  2 tbsp Lemon Juice
  •  3 stalks – spring onions ( scallions)
  •  1 garlic clove
  •  3/4 cup Steel Cut Oats (Dry)
  •  5 oz Fresh Baby Spinach
  •  1/2 tsp Sea Salt, Coarse
  •  2 tsp Fresh Dill
  •  1 1/2 tsp extra-virgin olive oil
  •  3 tbsp Crumbled Feta Cheese
  •  1 tbsp pine nuts


1.Bring the broth, lemon juice, scallions, and garlic to a boil in a medium saucepan.

2. Stir in the oats and bring back to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until fully cooked, about 20 minutes.

3.Add the spinach and stir until fully wilted, about 1 minute. Stir in the salt and 1 teaspoon of the dill.

4. Transfer to bowls, sprinkle with the oil, feta cheese (or soft vegan cashew cheese), remaining 1 teaspoon dill, and the pine nuts, and serve.

Greek Spinach and Feta Oatmeal in a white bowl with a spoon