Tunisian-Style Oatmeal




  • 1 ½ cups (5oz/150g) organic steel-cut oats

For the Tunisian topping:

  • 1 tbsp harissa
  • 6 tbsp extra virgin olive oil
  • 2 tomatoes, diced
  • 2 scallions (Spring onions), thinly sliced
  • 1/3 cup (3/4 oz/20g) finely chopped flat leaf parsley

Not everyone likes their first meal of the day to be sweet, so try offering this dish as a savory alternative for a weekend brunch - perfect for those who prefer their oatmeal with a hint of harissa rather than honey.


  1. The evening before you want to serve this dish for breakfast, place 2 1/2 cups (600ml / 1 pint) of water in a saucepan and bring to a boil. Pour the oats in immediately and simmer for 1 minute. Cover the saucepan, let cool, then place in the refrigerator overnight.
  2. The following morning, pour 1 cup (8fl oz / 250ml) of water into the oatmeal (porridge) and reheat on low, stirring occasionally with a spatula to loosen the oats. Serve slightly al dente to retain the unique texture of the oats.
  3. Meanwhile, mix all the ingredients for the Tunisian topping in a small bowl. Divide the warm oatmeal among 4 bowls, then spread a quarter of the Tunisian topping over the top of each serving and serve immediately.

We love getting the day started with this bright and hearty oatmeal. The harissa also adds a nice zip to this dish. If you don’t have any at home, pick up a jar at your local LPQ, or find it online!

Have you tried making this yet? Let us know what you think by commenting below!

Photo by Jean-Pierre Gabriel

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Tunisian-Style Oatmeal

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