Herbed Labneh Breakfast Bowl with Olive Oil Granola

Herbed Labneh Breakfast Bowl with Olive Oil Granola

Mia

This Herbed Labneh Breakfast Bowl with Olive Oil Granola transforms the traditional sweet breakfast bowl into a savory Mediterranean masterpiece. Labneh, a thick strained yogurt cheese beloved throughout the Middle East and Mediterranean regions, serves as the creamy, protein-rich foundation. Its tangy flavor and luxurious texture make it the perfect canvas for bold, herbaceous toppings.

The star of this dish is the savory olive oil granola, a revelation for those who've only experienced sweet granola varieties. Made with rolled oats toasted in extra virgin olive oil and seasoned with za'atar—a Middle Eastern spice blend of wild thyme, sumac, and sesame seeds—this granola offers an addictive crunch and earthy complexity. Pumpkin seeds add extra protein and a nutty dimension, while providing healthy fats and minerals.

Fresh cherry tomatoes and crisp cucumber bring brightness and hydration to the bowl, cutting through the richness of the labneh while adding vitamins and fiber. A final drizzle of quality olive oil and sprinkle of flaky sea salt elevates every component, tying the dish together with classic Mediterranean simplicity.

This breakfast bowl is perfect for those seeking a protein-forward start to their day without the sugar crash of sweet breakfasts. It's equally suitable as a light lunch or afternoon snack, and the granola can be made in advance for quick assembly throughout the week. The combination of creamy, crunchy, fresh, and savory elements creates a completely satisfying meal that honors the Mediterranean tradition of celebrating simple, wholesome ingredients.

Mia

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

35 minutes
None servings
445 calories
Fat 28.00g
Carbs 35.00g
Protein 16.00g

Ingredients

2 cupsrolled oats
1/3 cupextra virgin olive oil, divided
2 tbspza'atar spice blend
1/2 cupraw pumpkin seeds
1/2 tspsea salt
2 cupslabneh
1 cupcherry tomatoes, halved
1 mediumcucumber, diced
1/4 cupfresh mint, chopped
1/4 cupfresh parsley, chopped
2 tbspfresh dill, chopped (optional)
1 wholelemon, zested and juiced
1 tspflaky sea salt, for finishing
1/2 tspblack pepper, freshly ground

Equipment

Cutting board
Baking sheet
Parchment paper
Oven
measuring spoons
measuring cups
wooden spoon or spatula
large mixing bowl
chef's knife
serving bowls
zester or microplane
small mixing bowls

80/20 Diet

This recipe aligns perfectly with 80/20 principles, with the vast majority of ingredients being nutrient-dense whole foods: vegetables, whole grain oats, fresh herbs, pumpkin seeds, and cultured dairy (labneh), with olive oil providing healthy fats. All components are minimally processed and anti-inflammatory, emphasizing fresh, wholesome ingredients.

Clean Eating

This recipe exemplifies clean eating with only whole, minimally processed ingredients in their natural state: rolled oats, fresh vegetables, herbs, pumpkin seeds, extra virgin olive oil, and strained yogurt (labneh). It contains no refined sugars, artificial ingredients, preservatives, or highly processed components.

Flexitarian Diet

This plant-forward bowl emphasizes whole grains (oats), legume alternatives (pumpkin seeds), fresh vegetables, and herbs as the foundation, with dairy (labneh) used as a supporting protein source. It showcases minimally processed, nutrient-dense ingredients that align with flexitarian principles of primarily plant-based eating.

Gluten-Free Diet

This recipe is naturally gluten-free, using rolled oats (which can be certified gluten-free), fresh vegetables, herbs, and labneh without any wheat, barley, rye, or gluten-containing ingredients. All components are whole foods that are inherently free from gluten contamination when using certified gluten-free oats.

Heart-Healthy Diet

This recipe is heart-healthy, featuring extra virgin olive oil (rich in monounsaturated fats), whole grain oats (which help lower cholesterol), omega-3-rich pumpkin seeds, and abundant fresh vegetables. It's naturally low in saturated fat, contains no trans fats or processed ingredients, and uses herbs and minimal salt for flavoring.

High-Fiber Diet

This breakfast bowl is excellent for high-fiber diets, providing substantial fiber from rolled oats (whole grain), pumpkin seeds, fresh vegetables (tomatoes and cucumber with skins), and herbs. The combination of soluble fiber from oats and insoluble fiber from vegetables and seeds supports digestive health.

Intermittent Fasting

This nutrient-dense breakfast bowl is ideal for intermittent fasting eating windows, providing high-quality protein from labneh, healthy fats from olive oil and pumpkin seeds, complex carbohydrates from whole grain oats, and fiber-rich vegetables. The balanced macronutrients and whole food ingredients support stable blood sugar levels and sustained energy throughout fasting periods.

Intuitive Eating

This recipe supports intuitive eating principles by offering a satisfying, balanced meal that honors both nutrition and pleasure without restriction or guilt. The combination of creamy labneh, crunchy granola, fresh vegetables, and aromatic herbs provides diverse textures and flavors that promote satisfaction and mindful enjoyment.

Mediterranean Diet

This recipe is a quintessential Mediterranean dish, featuring extra virgin olive oil as the primary fat, whole grain oats, abundant fresh herbs (mint, parsley, dill), fresh vegetables (tomatoes, cucumber), and labneh (a traditional Mediterranean dairy product). It emphasizes whole, unprocessed ingredients and uses herbs and lemon for flavoring rather than excessive salt, perfectly embodying Mediterranean dietary principles.

Mindful Eating

This bowl is perfect for mindful eating with its variety of textures (creamy labneh, crunchy granola, crisp vegetables), vibrant colors (red tomatoes, green cucumber and herbs), and aromatic fresh herbs that engage multiple senses. The whole, minimally processed ingredients encourage slow, conscious consumption and sensory appreciation.

Vegetarian Diet

This recipe is completely vegetarian, featuring labneh (yogurt cheese) as the protein source along with plant-based proteins from oats and pumpkin seeds, while incorporating abundant fresh vegetables and herbs. It provides a nutritionally balanced meal with adequate protein, healthy fats, and fiber without any meat, poultry, or fish.

Instructions

1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

5 min
2

In a large mixing bowl, combine the rolled oats, 1/4 cup of olive oil, za'atar, and 1/2 teaspoon sea salt. Stir well until all the oats are evenly coated with the oil and spices.

2 min
3

Spread the oat mixture in an even layer on the prepared baking sheet. Bake for 15 minutes, stirring halfway through to ensure even toasting.

15 min
4

Add the pumpkin seeds to the baking sheet with the oats and continue baking for an additional 5 minutes, until the oats are golden brown and the pumpkin seeds are lightly toasted.

5 min
5

Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.

15 min
6

While the granola cools, halve the cherry tomatoes and place them in a small bowl.

2 min
7

Dice the cucumber into small bite-sized pieces and add to the bowl with the tomatoes.

2 min
8

Chop the fresh mint, parsley, and dill (if using) and add half of the herbs to the tomato and cucumber mixture.

2 min
9

Zest the lemon over the vegetable mixture, then squeeze half of the lemon juice over the vegetables. Toss gently to combine.

1 min
10

In a small bowl, stir together the labneh with the remaining fresh herbs, remaining lemon zest, and a pinch of black pepper until well combined.

1 min
11

Divide the herbed labneh among four serving bowls, spreading it slightly to create a base.

1 min
12

Top each bowl with a generous portion of the cooled olive oil granola, arranging it on one side of the labneh.

13

Spoon the tomato and cucumber mixture over the labneh, distributing it evenly among the bowls.

14

Drizzle each bowl with the remaining olive oil, about 1 teaspoon per bowl.

15

Finish each bowl with a sprinkle of flaky sea salt, freshly ground black pepper, and any remaining fresh herbs. Serve immediately.

Frequently Asked Questions