Herbed Labneh Breakfast Bowl with Olive Oil Granola

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.

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

Method

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. 0:05
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. 0:05
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. 0:05
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. 0:05
5. Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up as it cools. 0:04
6. While the granola cools, halve the cherry tomatoes and place them in a small bowl. 0:05
7. Dice the cucumber into small bite-sized pieces and add to the bowl with the tomatoes. 0:05
8. Chop the fresh mint, parsley, and dill (if using) and add half of the herbs to the tomato and cucumber mixture. 0:05
9. Zest the lemon over the vegetable mixture, then squeeze half of the lemon juice over the vegetables. Toss gently to combine. 0:05
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. 0:05
11. Divide the herbed labneh among four serving bowls, spreading it slightly to create a base. 0:04
12. Top each bowl with a generous portion of the cooled olive oil granola, arranging it on one side of the labneh. 0:04
13. Spoon the tomato and cucumber mixture over the labneh, distributing it evenly among the bowls. 0:04
14. Drizzle each bowl with the remaining olive oil, about 1 teaspoon per bowl. 0:04
15. Finish each bowl with a sprinkle of flaky sea salt, freshly ground black pepper, and any remaining fresh herbs. Serve immediately. 0:05