Mediterranean Breakfast Recipes - The Mediterranean Dish https://www.themediterraneandish.com/category/breakfast/ Mediterranean Recipes & Lifestyle Mon, 18 Aug 2025 17:42:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://www.themediterraneandish.com/wp-content/uploads/2024/01/cropped-favicon_600x600-32x32.jpg Mediterranean Breakfast Recipes - The Mediterranean Dish https://www.themediterraneandish.com/category/breakfast/ 32 32 How to Make Oatmeal (Plus 4 Topping Ideas) https://www.themediterraneandish.com/how-to-make-oatmeal/ https://www.themediterraneandish.com/how-to-make-oatmeal/#respond Tue, 19 Aug 2025 12:00:00 +0000 https://www.themediterraneandish.com/?p=115319 Creamy, comforting, and endlessly customizable, oatmeal is a nourishing way to start your day. Made with wholesome rolled oats and your choice of milk or water, this oatmeal recipe is quick to cook and easy to dress up with your favorite toppings.

The post How to Make Oatmeal (Plus 4 Topping Ideas) appeared first on The Mediterranean Dish.

]]> Whether for a quick weekday breakfast or a hearty weekend dish, this oatmeal recipe is one of the healthiest and most versatile morning meals. Plus, it’s naturally gluten-free!

An overhead photo of three bowls of oatmeal with spoons. Two have various toppings and one is plain. next to these is a cup of coffee, a cup of milk, and bowls of nuts, berries and honey.
Photo Credits: Mark Beahm

This isn’t the typical simmer and serve recipe that you’ll find on the back of the package. My goal was to make the creamiest, most flavorful oatmeal while keeping it healthy and easy enough to prepare on a weekday morning. 

This cook-then-soak method results in oats with the perfect creamy consistency. Cooking oats in milk is the trick to making creamy oatmeal with a boost of protein, calcium, and vitamin D. The oats themselves also have numerous health benefits—more on this below! 

It’s easy to customize oatmeal based on your preferences, and I have four ideas for topping oatmeal below. They are all on the sweeter side, focusing on fruit and nuts. (My favorite is the tahini, banana, walnut version, but I digress!) However, if you’re more team savory, we have this veggie-packed oatmeal recipe too.

Table of Contents
  1. Is Oatmeal Good for You? 
  2. What’s in this Oatmeal Recipe?
  3. How to Make Oatmeal on the Stove
  4. 4 Oatmeal Topping Ideas
  5. Different Types of Oats
  6. More Mediterranean Diet Breakfast Ideas
  7. How to Make Oatmeal Recipe

Is Oatmeal Good for You? 

Given that whole grains are a key component of the Mediterranean Diet, it makes sense to include them as part of a healthy breakfast rotation. Oats are a whole grain containing both vitamins and minerals. Minimally processed varieties like steel-cut and rolled oats are especially healthy, and all oats are naturally gluten-free. Although some brands are processed in facilities with wheat products. So, if you have celiac, it’s a good idea to double-check the allergy labels on oats.

Eating oatmeal may help to lower your cholesterol, improve your heart and gut health, and aid digestion. Studies have shown that eating oatmeal regularly can prevent the onset of some diseases. Some evidence suggests that oats may also reduce the incidence of strokes, type 2 diabetes, ​​and certain cancers. 

Because oats are readily available and affordable, they’re a great whole grain to keep in your pantry for nourishing meals. Plus, adding an array of colorful toppings makes oatmeal an especially nourishing meal to start your day. 

Ingredients for oatmeal including rolled oats, milk, vanilla extract, ground cinnamon, salt, and honey.

What’s in this Oatmeal Recipe?

Here’s everything you’ll need to make old-fashioned stovetop oats.

  • Rolled Oats: This recipe calls for one cup of old-fashioned oats, which will yield two servings. Be sure to check the packaging to ensure that you’re using the right type of oats for this recipe. You can easily scale the amount based on the number of people that you’re serving.
  • Milk: I like using 2% milk for a basic oatmeal recipe because it’s creamy but doesn’t have a high fat content. I developed this recipe using 2% milk, but feel free to try it with skim, whole, or a nut-based milk instead. If you do substitute a nondairy milk, note that some alternative milks sometimes have added sugar or other sweeteners, which may affect the flavor of your cooked oats. 
  • Cinnamon: I like to add a small amount of ground cinnamon to my oats as they cook for a warm and cozy flavor. 
  • Vanilla extract adds a naturally sweet aroma, but a little goes a long way. 
  • Kosher salt: It may seem counterintuitive to add salt to a traditionally sweetened dish, but a little bit of salt makes all of the other flavors pop.
  • Honey: An optional spoonful of honey adds just enough sweetness. Feel free to substitute maple syrup or another sweetener of your choice. You can read more in our article, Six Reasons to Enjoy Honey.
  • Toppings: Get creative with a variety of fresh and dried fruit, ground spices, and chopped nuts. I’ve shared some of my favorite seasonal variations below, but feel free to customize the toppings based on your preferences. 
An overhead photo of 5 bowls of oatmeal with spoons. Four have various toppings and one is plain.

How to Make Oatmeal on the Stove

From baking it in the oven to microwaving, there are so many different ways to cook oatmeal. This stovetop oatmeal recipe is simple and delivers delicious results every time.

When it comes to making oatmeal with milk, I found that a near 1:2 ratio of oats to milk yields the perfect thick, creamy consistency. This ratio works best with old-fashioned rolled oats, which need a good amount of liquid to soften. For this recipe, I started with one cup of old-fashioned rolled oats and 1 3/4 cups milk, but you can add more milk if you prefer a slightly looser texture. 

If you accidentally add too much milk, let the oats sit off the heat, covered, for a few more minutes. Over time, they’ll continue to absorb the liquid until you reach your desired consistency. Here’s the step-by-step process:

  • Cook the oats: In a small saucepan set over low heat, add 2 cups of rolled oats, 1 3/4 cup milk, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt. Stir to combine. Cook for about 10 minutes, stirring often, until a few bubbles begin to break the surface and oats have absorbed most of the liquid. Cover and let sit for 5 minutes. Oatmeal in a saucepan resting on a cloth napkin.
  • Finish and serve: Add 1 tablespoon honey and stir to combine. Divide the oats between two bowls and top with your choice of fresh or dried fruits, more spices, and nuts. A bowl of oatmeal next to a spoon, a cup of coffee, a bowl of honey with a honey dipper and a cloth napkin.

4 Oatmeal Topping Ideas

This oatmeal recipe is a blank canvas for so many flavors. Take advantage of that and use it to showcase seasonal fruits. Add chopped nuts or dried fruit to boost the texture. I like to add nut butters and spices for even more flavor. Here are a few favorite combinations:

  • Tahini, Banana, Walnut Oatmeal: Stir 1 tablespoon tahini or chocolate tahini into a batch of prepared oatmeal. Divide the oatmeal between two bowls and top evenly with 1 ripe sliced banana and 1/4 cup chopped raw walnuts.
  • Berry Oatmeal with Chia Seeds, Almonds, and Orange: Stir 3 tablespoons chia seeds and the zest of half of a navel orange into a batch of prepared oatmeal. Divide the oatmeal between two bowls. Top each evenly with 1/4 cup fresh blueberries, 1/4 cup fresh chopped strawberries, and 1/4 cup slivered almonds.
  • Apple, Cranberry, and Pecan Oatmeal: Divide the following toppings amongst two bowls of prepared oatmeal: 1/4 diced apple, 1/4 cup dried cranberries, and 1/4 cup chopped raw pecans.
  • Cardamom Oatmeal with Pomegranate, Coconut, and Pistachios: Stir 1/4 teaspoon ground cardamom into a batch of prepared oatmeal. Divide the oatmeal between two bowls and top evenly with 1/4 cup pomegranate arils, 1/4 cup chopped raw and shelled pistachios, and 1/4 cup unsweetened shredded coconut.
Oatmeal topped with strawberries, blueberries, chia seeds, almonds and orange zest in a bowl with a spoon.

Different Types of Oats

Although they have similar flavors and health benefits, different types of oats have varied textures and require varied cook times. Here’s a breakdown of the differences between the most common types of oats: 

  • Old Fashioned: Old-fashioned oats—also known as rolled oats—are flat, slightly thick oat flakes. Mills steam and press oat groats between rollers to give them their thin texture. Rolled oats typically take between five and 10 minutes to cook, but still retain a nice bite.
  • Steel Cut Oats, which are sometimes called Irish oats, earn a reputation as the “healthiest” variety of oats, thanks to their high fiber content. Instead of steaming and rolling them, processors break the oat kernel into a few small, pointed pieces. They take 30 to 45 minutes to cook, which is significantly longer than any other variety of oat, but thanks to their nutty flavor and chewy bite, they’re hearty and satisfying. 
  • Quick Cooking Steel Cut Oats: With similar health benefits and a nutty flavor, this option is a great alternative to traditional steel cut oats that cook a little faster. Because mills cut these oats into smaller pieces, they cook in just about 15 to 20 minutes.
  • Quick Cooking Oats: Quick cooking oats have a similar appearance and texture to old-fashioned oats but cook in under five minutes. Mills processed them in a similar manner to rolled oats, but they also chop them, which helps them to absorb liquid even faster for a quick cooking product.
  • Instant Oats: As the name implies, instant oats are the fastest cooking type of oat—and they’re also the most processed. As the fastest-cooking oat variety, instant oats undergo the most processing. Mills finely chop them to speed up liquid absorption. You can cook them in the microwave in just minutes.
  • Protein Oats: Some brands produce protein oats designed to keep you even more nourished. Some varieties contain added sources of protein, like pea and whey protein concentrates. Others, however, are simply a special variety that is higher in protein than other types of oats.
  • Gluten-Free Oats: While oats are naturally gluten-free, mills often process them using the same machinery as wheat, which may make them unsuitable for anyone with celiac disease or other gluten sensitivities. Mills process”gluten-free” oats on dedicated equipment protected from cross-contamination.

More Mediterranean Diet Breakfast Ideas

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An overhead photo of 5 bowls of oatmeal with spoons. Four have various toppings and one is plain.
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How to Make Oatmeal

This isn’t the typical simmer and serve recipe that you’ll find on the back of the package. This cook-then-soak method results in oats with the perfect creamy consistency, and it’s easy enough to prepare during busy weekday mornings.
Course Breakfast
Cuisine American/Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 297.2kcal
Author Kelly Vaughan

Ingredients

  • 1 cup old-fashioned or rolled oats
  • 1 3/4 cups 2% milk or milk of your choice, plus more as needed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1 tablespoon honey
  • Toppings: fruit, nut butter, spices, or nuts (optional)

Instructions

  • Cook the oats. In a small saucepan set over low heat, add the oats, milk, vanilla, cinnamon, and salt. Stir to combine. Cook for about 10 minutes, stirring often, until bubbles begin to break the surface and oats have absorbed most of the liquid. Cover and let sit for 5 minutes. Add the honey and stir to combine.
  • Garnish and serve. Top with a variety of fresh fruit, dried fruit, seeds, and nuts, depending on your flavor preferences.

Notes

    • Oatmeal Toppings
      • Tahini, Banana, Walnut Oatmeal: Stir 1 tablespoon tahini or chocolate tahini into a batch of prepared oatmeal. Divide the oatmeal between two bowls and top evenly with 1 ripe sliced banana and 1/4 cup chopped raw walnuts.
      • Berry Oatmeal with Chia Seeds, Almonds, and Orange: Stir 3 tablespoons chia seeds and the zest of half of a navel orange into a batch of prepared oatmeal. Divide the oatmeal between two bowls and top evenly with 1/4 cup fresh blueberries, 1/4 cup fresh chopped strawberries, and 1/4 cup slivered almonds.
      • Apple, Cranberry, and Pecan Oatmeal: Divide the following toppings amongst two bowls of prepared oatmeal: 1/4 diced apple, 1/4 cup dried cranberries, and 1/4 cup chopped raw pecans.
      • Cardamom Oatmeal with Pomegranate, Coconut, and Pistachios: Stir 1/4 teaspoon ground cardamom into a batch of prepared oatmeal. Divide the oatmeal between two bowls and top evenly with 1/4 cup pomegranate arils, 1/4 cup chopped raw and shelled pistachios, and 1/4 cup unsweetened shredded coconut.
  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the honey used in this recipe.

Nutrition

Calories: 297.2kcal | Carbohydrates: 46.9g | Protein: 12.3g | Fat: 6.8g | Saturated Fat: 3.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16.5mg | Sodium: 245.5mg | Potassium: 447.8mg | Fiber: 4.4g | Sugar: 19.7g | Vitamin A: 212.1IU | Vitamin C: 0.5mg | Calcium: 275mg | Iron: 1.9mg

Honey from The Mediterranean!


Indulge in the delicate sweetness of Italian Organic Acacia Honey, sourced from the lush acacia woods of the Pre-Alps and other regions of the Italian peninsula.

Buy Now
A jar of acacia honey from the mediterranean dish shop.

The post How to Make Oatmeal (Plus 4 Topping Ideas) appeared first on The Mediterranean Dish.

]]> https://www.themediterraneandish.com/how-to-make-oatmeal/feed/ 0 Mediterranean-Dish-Oatmeal-LEAD-8 Mediterranean-Dish-Oatmeal-Ingredients Mediterranean-Dish-Oatmeal-LEAD-3 Mediterranean-Dish-Oatmeal-METHOD-1 Mediterranean-Dish-Oatmeal-LEAD-9 Mediterranean-Dish-Oatmeal-LEAD-7 An overhead photo of a savory oatmeal bowl surrounded by a bowl of fruit, a spoon, a glass of water and a cup of tea. A jar of chia seed pudding topped with raspberries and crushed pistachios next to three whole dates and a bowl of crushed pistachios. Potato hash with asparagus, chickpeas and feta in a skillet with a wooden spoon. A close up of a yogurt parfait in a glass jar topped with berries. Next to this is a spoon, several more jars of the parfait, a bowl of almonds, and various berries scattered about. An overhead photo of 5 bowls of oatmeal with spoons. Four have various toppings and one is plain. A jar of acacia honey from the mediterranean dish shop. Breakfast Sandwiches with Prosciutto, Egg, Pesto, and Sun Dried Tomatoes https://www.themediterraneandish.com/breakfast-sandwiches-with-prosciutto-egg-pesto-and-sun-dried-tomatoes/ https://www.themediterraneandish.com/breakfast-sandwiches-with-prosciutto-egg-pesto-and-sun-dried-tomatoes/#comments Wed, 06 Aug 2025 14:43:43 +0000 https://www.themediterraneandish.com/?p=115375 This breakfast sandwich recipe uses Italian flavor makers like prosciutto, basil pesto, creamy mozzarella and a sun-dried tomato topping.

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]]> This breakfast sandwich recipe uses Italian flavor makers like prosciutto, basil pesto, creamy mozzarella, and a sun-dried tomato topping for a little something special.

A close up of a breakfast sandwich on a plate.
Photo Credit: Mark Beahm

Consider this the breakfast sandwich to beat all breakfast sandwiches! I didn’t want the usual egg, sausage, and cheese combo. No, I was after flavor and lots of it.

My husband loves prosciutto almost as much as a mother loves a child, so I knew I wanted to use it to replace the sausage typically found in breakfast sandwich recipes. That decision launched an Italian flavor concept that led to spreading ciabatta rolls with basil pesto, and topping each with an egg, peppery arugula, creamy mozzarella, and finishing with what I consider the crown jewel, a sun-dried tomato, garlic, and basil topping that I now add to almost everything. The sun-dried tomato topping takes about 10 minutes to pull together, and you can even make it a week ahead of time. 

There is nothing wrong with a basic breakfast sandwich, but if you’re looking for something with bold flavors that feels a little special, this sandwich is for you.

Table of contents

Ingredients for the breakfast sandwich recipe including eggs, mozzarella, pesto, prosciutto, arugula, olive oil and sun dried tomato spread.

Breakfast Sandwich Ingredients

  • Ciabatta rolls: I’m partial to the soft texture of ciabatta rolls for this recipe. The bread stays together and soaks up the pesto without getting soggy.
  • Basil Pesto, store-bought or homemade, acts as a key flavor component to the sandwich.
  • Prosciutto is a thinly sliced, dried, cured ham. The flavor is more subtle than other types of ham, and because it’s sliced thin, it’s easy to layer on sandwiches without adding bulk.
  • Arugula is a peppery green sometimes called rocket. If I’m feeling extra fancy I will drizzle it in a little olive oil and season with salt and pepper before adding it to the sandwich, but most of the time I just layer it on without the extra step.
  • Fresh mozzarella is a favorite for this Italian-inspired breakfast sandwich. It adds a creamy, almost sweet element to balance all the savory flavors.
  • Sundried tomato topping: This topping only has 7 ingredients (sun-dried tomatoes, onion, garlic, dried thyme, salt, pepper, and fresh basil). I cooked it for about 5 minutes in a small skillet to soften the bite of the onion and garlic. It’s bold and acidic and worth the 10 minutes it takes to make.
    • TRY IT: I love the flavor of the organic sun-dried tomatoes from our shop. Ours aren’t packed in oil, but if oil-packed is what you have on hand, those will also work in this recipe.
  • Eggs are a breakfast staple and can be cooked however you like. When I make this sandwich recipe, I usually fry them over-easy or over-hard. 
  • Olive oil: I use olive oil to fry the egg. Any quality olive oil will do. However, sticking with the theme, I used our Italian Nocellara Extra Virgin Olive Oil. It’s light, fruity, and doesn’t compete with the other flavors. 
An open-faced breakfast sandwich on a plate.

How to Make Breakfast Sandwiches

To make sure things go smoothly, it’s best to prepare your ingredients ahead of time and have them ready. I typically keep a batch of the sundried tomato topping in the fridge to use on pizzas, spoon over chicken, or fish. However, if you’re making it for the first time with this recipe, I would prepare the rolls first, then make the sun-dried tomato topping, and cook the eggs in the same skillet where you made the topping. No need to wipe it out. 

  1. Prepare the rolls: Split 4 ciabatta rolls, toast them, and spread each side with 1 tablespoon of pesto. Place each roll on a plate and top one side with 2 slices of prosciutto, arugula, and a 1-ounce slice of fresh mozzarella.
  2. Make the sun dried tomato topping if you don’t already have a batch tucked away in your fridge. 
  3. Cook the eggs: In a medium skillet, add 2 teaspoons olive oil. Once the oil begins to shimmer, crack the eggs into the pan. Fry on one side for about 2 minutes, carefully flip the egg and fry for another 1 to 2 minutes, depending upon how set you prefer your yolks. Season with salt, pepper. 
  4. Finish and serve: Add an egg to each roll, top with the sun-dried tomato topping, cover with the other half of the roll, and serve!
Two breakfast sandwiches on 2 plates next to a cloth napkin, a glass of orange juice, a bowl of sun dried tomato spread with a spoon, and a cup of coffee.

What to Serve with Breakfast Sandwiches

These are pretty filling sandwiches, so you don’t need much to round out the meal, but I’m always a fan of fruit for breakfast. When it comes to drinks, iced coffee in the summer or hot tea when it’s cold outside generally make an appearance as well. Here are a few favorite recipes: 

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A breakfast sandwich on a plate next to a glass of orange juice.
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Breakfast Sandwich with Pesto, Prosciutto and a Sun-dried Tomato Topping

This recipe uses a Sun Dried Tomato Topping. It can be made up to a week in advance and takes about 10 minutes to make. It’s a key flavor component to this sandwich and worth the time it takes to make it.
Course Breakfast
Cuisine American/Mediterranean, Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 sandwiches
Calories 419.9kcal
Author Summer Miller

Ingredients

  • 1 batch sundried tomato topping
  • 4 ciabatta rolls, toasted
  • 4 tablespoons pesto store-bought or homemade
  • 8 slices prosciutto
  • 1 cup arugula,
  • 4 ounces fresh mozzarella
  • 4 eggs
  • 2 teaspoons olive oil

Instructions

  • Make the sun-dried tomato topping.
  • Prepare the rolls: Split the rolls, toast them, and spread each side with pesto. Place each roll on a plate and top one side with two slices of prosciutto, arugula, and a 1-ounce slice of fresh mozzarella. Spoon the sundried tomato salsa over the mozzarella and set aside.
  • Cook the eggs: In a medium skillet, add 2 teaspoons olive oil. Once the oil begins to shimmer, crack the eggs into the pan. Fry on one side for about 2 minutes, carefully flip the egg and fry for another 1 to 3 minutes, depending upon how set you prefer your yolks. Season with salt and pepper.
  • Finish and serve: Add an egg to each roll, top with about 2 tablespoons of sun-dried tomato topping, cover with the other half of the roll, and serve!

Notes

  • Depending upon the size of your rolls, you may need more pesto to adequately coat each roll to your liking. 
  • The nutritional information in this recipe doesn’t include the sun dried tomato topping.
  • Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.

Nutrition

Calories: 419.9kcal | Carbohydrates: 28.8g | Protein: 19.5g | Fat: 24.8g | Saturated Fat: 8.7g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 7.7g | Trans Fat: 0.04g | Cholesterol: 197.8mg | Sodium: 762.2mg | Potassium: 132.4mg | Fiber: 0.9g | Sugar: 1g | Vitamin A: 856.2IU | Vitamin C: 0.8mg | Calcium: 200.8mg | Iron: 1.1mg
Bag of sun-dried tomatoes from The Mediterranean Dish shop.

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Vine-ripened, all-natural sun-dried tomatoes with a perfectly sweet and tangy balance.

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]]> https://www.themediterraneandish.com/breakfast-sandwiches-with-prosciutto-egg-pesto-and-sun-dried-tomatoes/feed/ 1 Mediterranean-Dish-Breakfast-Sandwich-Edited-2 Mediterranean-Dish-Breakfast-Sandwich-Ingredients Mediterranean-Dish-Breakfast-Sandwich-Edited-4 Mediterranean-Dish-Breakfast-Sandwich-LEAD-5 close up of cooked breakfast strata in a baking dish. Shakshuka in cast iron skillet A Mediterranean breakfast bowl with a soft-boiled egg, hummus and sauteed vegetables on a blue plate. Image of an open faced sandwich with a poached egg. A breakfast sandwich on a plate next to a glass of orange juice. Bag of sun-dried tomatoes from The Mediterranean Dish shop. Watermelon Fruit Salad with Pistachios and Honey-Lime Syrup https://www.themediterraneandish.com/watermelon-fruit-salad/ https://www.themediterraneandish.com/watermelon-fruit-salad/#comments Mon, 30 Jun 2025 14:59:09 +0000 https://www.themediterraneandish.com/?p=113137 This refreshing watermelon fruit salad with cantaloupe, pistachios, and honey-lime syrup is perfect for summer picnics and easy entertaining.

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]]> Dressing up watermelon fruit salad with a honey-lime syrup and toasted pistachios is an easy way to make summer melon into something truly party-worthy.

Photo Credits: Caitlyn Bensel

Watermelon is one of my favorite summer fruits; it’s juicy, refreshing, and naturally sweet, which means it really doesn’t need much to shine. In this recipe, I pair with cantelope for a color contrast, and drizzle the whole thing with a honey syrup infused with citrusy brightness from fresh lime, a pinch of brown sugar, and a crunchy, nutty bite from toasted pistachios. It’s a quick upgrade that makes fresh fruit sing.

I love serving it as a refreshing side for a backyard gathering or as a light, colorful dessert after a grilled meal. And if you have leftovers? They’re wonderful for breakfast the next day with a scoop of creamy Greek yogurt. 

Table of Contents
  1. What’s in Watermelon Fruit Salad?
  2. How to Make Watermelon Fruit Salad
  3. What to Serve with Watermelon Fruit Salad
  4. Title
  5. Watermelon Fruit Salad with Pistachios, Honey, and Lime Recipe

What’s in Watermelon Fruit Salad?

You don’t need many ingredients to make this sweet, tart, and crunchy watermelon fruit salad. Feel free to use any color watermelon or swap in other types of melon for the cantaloupe! 

  • Pistachios add a salty-sweet crunch and a beautiful nutty flavor. You can start with either roasted, salted pistachios if you like a hit of savory flavor in sweet dishes, or start with raw ones and toast them in the pan before adding the syrup ingredients.
  • Honey sweetens the syrup and adds a lovely aroma that complements the melon. Any honey will do, but I like to use a floral acacia or wildflower honey for this recipe. 
  • Dark brown sugar adds a deep molasses note to the syrup for the fruit.
  • Lime: Both the zest and juice from fresh limes add brightness and zing, balancing the sweetness of the syrup. You’ll need about 2 large limes, or about 1/4 cup of juice for this recipe. Feel free to substitute lemon instead. 
  • Watermelon: Refreshing and hydrating, watermelon is the star of this fruit salad. To pick a sweet watermelon, try to find one that feels heavy for its size with a yellow field spot. This means it’s ripe. You can use a melon baller to make neat little balls, or dice into bite-sized cubes. If you do use a melon baller, use the scraps to make this watermelon lemonade!
  • Cantaloupe adds a slightly firmer, velvety texture and extra sweetness to balance the watermelon. 

How to Make Watermelon Fruit Salad

This fruit salad comes together quickly, so it’s perfect for last-minute gatherings. I recommend serving it while the syrup is still warm.

  • Toast the pistachios. Set a small nonstick pan over medium heat. Add 3/4 cup roughly chopped pistachios and toast for 2 to 3 minutes, stirring with a wooden spoon, until fragrant. 
  • Make the honey-lime syrup. Add 3 tablespoons honey and 1 tablespoon dark brown sugar to the pistachios and warm, stirring constantly, for about 1 minute, or until the brown sugar fully dissolves. Turn the heat off and stir in the grated zest and juice of 2 large limes (about 1/4 cup juice). Set aside to cool for 5 minutes. Taste and, if needed, stir in more honey. 
  • Finish and serve. Combine 5 cups cubed seedless watermelon and 3 cups cubed cantaloupe in a large, shallow serving bowl. Spoon the pistachio and honey syrup all over and serve.

What to Serve with Watermelon Fruit Salad

This sweet and juicy watermelon fruit salad makes the perfect refreshing side for any warm weather meal. Pair it with grilled favorites like our grilled chicken souvlaki, salmon skewers, or lamb burgers. 

It would also make a lovely and refreshing addition to a brunch spread of Greek-style tomato-feta scrambled eggs, breakfast pita pizza with za’atar, or our spanakopita-inspired spinach frittata.  

Celebrate Watermelon with These Recipes

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Cubed watermelon, cantaloupe and lime wheels on a platter topped with a honey and brown sugar dressing and pistachios.
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Watermelon Fruit Salad with Pistachios, Honey, and Lime

Sweet summer melons don’t need much fussing, but it’s not a bad idea to dress them up with a drizzle of crushed pistachios and honey syrup. For the best flavor, use the syrup while it’s warm.
Course Appetizer, Salad, Sides/Salad
Cuisine American/Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 192.7kcal
Author Suzy Karadsheh

Ingredients

  • 3/4 cup roughly chopped pistachios
  • 3 tablespoons honey
  • 1 tablespoon dark brown sugar
  • Grated zest and juice of 2 large limes (about 1/4 cup juice)
  • 5 cups 1-inch seedless watermelon cubes or melon balls
  • 3 cups 1-inch cantaloupe cubes or melon balls

Instructions

  • Toast the pistachios. Set a small nonstick pan over medium heat. Add the pistachios and toast for 2 to 3 minutes, stirring with a wooden spoon, until fragrant.
  • Make the honey-lime syrup. Add the honey and brown sugar and warm, stirring constantly, for about 1 minute, or until the brown sugar fully dissolves. Turn the heat off and stir in the lime zest and juice. Set aside to cool for 5 minutes. Taste and, if needed, stir in more honey.
  • Finish and serve. Combine the watermelon and cantaloupe in a large, shallow serving bowl. Spoon the pistachio and honey syrup all over and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the honey used in this recipe.

Nutrition

Calories: 192.7kcal | Carbohydrates: 31.1g | Protein: 4.7g | Fat: 7.4g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 3.8g | Sodium: 27.2mg | Potassium: 430.9mg | Fiber: 2.8g | Sugar: 25.9g | Vitamin A: 3466.2IU | Vitamin C: 19.5mg | Calcium: 34.8mg | Iron: 1.3mg

Honey from The Mediterranean!


Indulge in the delicate sweetness of Italian Organic Acacia Honey, sourced from the lush acacia woods of the Pre-Alps and other regions of the Italian peninsula.

Buy Now
A jar of acacia honey from the mediterranean dish shop.

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]]> https://www.themediterraneandish.com/watermelon-fruit-salad/feed/ 6 Melon-Salad-3 Melon-Salad-6 overhead photo of watermelon salad in a bowl with gold serving utensils next to three glasses of water and a bowl of crumbled feta. A glass of watermelon lemonade garnished with basil and slices of watermelon and lemon. Overhead photo of 2 bowls of watermelon gazpacho topped with, diced watermelon, cucumber, green pepper, olive oil, black pepper and mint next to a bowl of these garnishes and two spoons. A glass of watermelon sangria garnished with a lime wheel and a watermelon slice next to another glass of the sangria, a pitcher of the sangria, a lime half and several slices of watermelon. Cubed watermelon, cantaloupe and lime wheels on a platter topped with a honey and brown sugar dressing and pistachios. A jar of acacia honey from the mediterranean dish shop. Chia Seed Pudding with Dates and Pistachios https://www.themediterraneandish.com/chia-seed-pudding-with-dates-and-pistachios/ https://www.themediterraneandish.com/chia-seed-pudding-with-dates-and-pistachios/#comments Tue, 27 May 2025 12:00:00 +0000 https://www.themediterraneandish.com/?p=111272 Creamy chia pudding with dates, pistachios, and warming spices. A healthy, make-ahead Mediterranean breakfast or snack ready in minutes!

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]]> Chia Seed Pudding with Dates and Pistachios is a naturally sweet, creamy make-ahead vegan treat loaded with warm spice and crunch. It’s perfect for breakfast, as an afternoon snack, or a wholesome dessert. 

Two jars of chia seed pudding topped with raspberries and crushed pistachios next to a spoon.
Photo Credits: Ali Redmond

If you’ve been looking for a make-ahead breakfast that is nutritious, but feels indulgent, this Chia Seed Pudding with Dates and Pistachios is it. It’s full of flavor from naturally sweet Medjool dates, warming cardamom and cinnamon, and buttery pistachios. A quick simmer softens the dates and nuts and infuses almond milk with so much spiced richness, you won’t believe there’s no added sugar.

Omega-3-rich chia seeds, which plump up as they soak, set the infused milk to a creamy pudding texture. I like to let it rest overnight, but even a few hours in the fridge will do the trick. Just before serving, a sprinkle of crushed pistachios and a handful of fresh berries brighten everything up.

This pudding is cool and refreshing straight from the fridge, which makes it perfect for warm days. It’s a nice option for an easy weekday breakfast, and more than once it has come through when I need an afternoon pick-me-up. Because it’s so pretty, it also makes a nice vegan addition to a brunch spread.

Table of Contents
  1. What’s in Chia Seed Pudding?
  2. How to Make Chia Seed Pudding
  3. Are Chia Seeds Healthy?
  4. Chia Seed Pudding Ratio
  5. Make it Your Own
  6. What to Serve with Chia Seed Pudding
  7. More Protein-Packed Breakfasts
  8. Chia Seed Pudding with Dates and Pistachios Recipe
Ingredients for chia seed pudding including chia seeds, milk, dates, shelled pistachios, cardamom and ground cinnamon.

What’s in Chia Seed Pudding?

Chia seed pudding comes together with just a few pantry staples and a little time. This naturally plant-based recipe makes 2 to 3 servings, and you can easily scale it up to make a bigger batch, if you like. Here’s everything you’ll need. 

  • Milk: I used unsweetened almond milk here for a light, dairy-free option, but feel free to use whatever milk you love: oat milk, soy milk, or dairy milk all work great. 
  • Medjool dates: Soft, caramel-like dates naturally sweeten the pudding and add rich flavor and a host of health benefits. Look for them in boxes in the produce section or bagged with the other dried fruits.
  • Shelled pistachios: Buttery pistachios add lots of flavor to this chia seed pudding recipe and a little crunch on top, too. Definitely use unsalted ones here.
  • Spices: Ground cardamom adds warm, citrusy spice that plays beautifully with the dates and pistachios. Ground cinnamon brings cozy, sweet depth to the pudding. It’s a pantry favorite that pairs especially well with both cardamom and dates.
  • Chia seeds: These tiny seeds absorb liquid and create a thick, pudding-like texture while adding fiber and omega-3s. You’ll find them with other health foods, in the bulk bins, or in the baking aisle.
  • Fresh berries (optional): I like adding a bright, juicy garnish that adds color and freshness. Use whatever’s in season; blueberries, raspberries, or sliced strawberries all work beautifully. Banana is also delicious. 

How to Make Chia Seed Pudding

If you’ve only ever eaten chia seed pudding at a cafe, you’ll be surprised how easy it is to make at home! It’s a great make-ahead treat that’s both wholesome and satisfying. This is what the process looks like step by step. 

  • Warm the milk: In a small saucepan over medium-high heat, warm 1 cup milk of your choice (I use unsweetened almond milk) until it’s steaming and just about to boil, stirring regularly so it doesn’t scorch.
  • Infuse the flavor: Remove from the heat and stir in 2 to 3 chopped Medjool dates, 2 tablespoons chopped unsalted shelled pistachios, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Let everything soak for about 15 to 20 minutes so the flavors can meld and the dates and pistachios can soften.The milk, dates, pistachios cardamom and cinnamon being stirred together in a saucepan with a spatula.
  • Blend until smooth: Transfer the milk mixture to a blender or food processor and blend until completely smooth and creamy.The milk mixture for the chia seed pudding in the pitcher of a blender.
  • Stir in the chia seeds: Pour the blended mixture into a bowl and stir in 1/4 cup chia seeds. Let it sit for about 5 minutes, then stir again to prevent clumping.The chia seeds being stirred into the milk mixture in a bowl with a spatula.
  • Chill: Divide the pudding into small bowls or ramekins, cover, and refrigerate for a few hours or overnight until set.The chia seed pudding in a mixing bowl with a spatula. Next to this is one empty jar, and one jar filled with the pudding.
  • Finish and serve: Garnish with more crushed pistachios and fresh berries, if you like. Serve cold and enjoy!A jar of chia seed pudding topped with raspberries and crushed pistachios next to three whole dates and a bowl of crushed pistachios.

Are Chia Seeds Healthy?

Absolutely. Chia seeds may be tiny, but they’re absolutely packed with nutrition! According to research from the National Institutes of Health, antioxidant-rich chia seeds may support healthy blood sugar levels and digestive health, thanks to their high soluble fiber content.

They’re also rich in plant-based protein and omega-3 fatty acids, which help support heart health and keep you feeling full longer. I also love that they provide important minerals like calcium, magnesium, and phosphorus—all essential for healthy bones and overall wellness.

Chia Seed Pudding Ratio

When it comes to making creamy, perfectly set chia pudding every time, the magic is all in the ratio of chia seeds to liquid!

  • The best ratio is: 1/4 cup chia seeds to 1 cup of liquid

If you prefer a thinner consistency, you can add a splash more milk. And if your pudding feels too thick after it sets, simply stir in a little extra milk before serving to loosen it up.

A jar of chia seed pudding topped with raspberries and crushed pistachios next to a spoon.

Make it Your Own

This flexible chia seed pudding base is perfect for playing with flavors. 

  • Swap the spices: Replace the cardamom and cinnamon with vanilla extract or a pinch of nutmeg.
  • Use coconut milk: Try using coconut milk for an ultra-rich and creamy, tropical twist that pairs beautifully with the dates and pistachios.
  • Add citrus: Stir in a bit of orange or lemon zest when blending the milk mixture to brighten up the flavor.
  • Add a topping: Before serving, spoon on a little fruit jam or a quick berry compote for extra color and tangy contrast.
  • Make it chocolatey: Add a couple of teaspoons of unsweetened cocoa powder for a rich, dessert-like version. A layer of pistachio butter or date caramel or chocolate tahini on top would be heavenly.

What to Serve with Chia Seed Pudding

These cute little chia seed pudding cups are something I tend to make and reach for for breakfast on busy mornings, so I often enjoy it just on its own. 

That said, I also think you could use it as an ingredient! Make a breakfast parfait with Greek Yogurt bowl and Olive Oil Granola. Add a spoonful of this pudding to give a Tahini Date Shake a boost of fiber and omega-3s. Once the chia pudding sets, you can also pour it into popsicle molds with some extra berries and freeze them for a refreshing, creamy treat.

More Protein-Packed Breakfasts

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A jar of chia seed pudding topped with raspberries and crushed pistachios next to a spoon.
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Chia Seed Pudding with Dates and Pistachios

Chia seed pudding with dates and pistachios is a naturally sweet, creamy treat flavored with warming cardamom and cinnamon. It’s the perfect healthy breakfast, snack, or dessert you can make ahead of time.
Course Breakfast, Dessert, Snack
Cuisine American/Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings 3
Calories 182.2kcal
Author Suzy Karadsheh

Ingredients

  • 1 cup unsweetened almond milk, or milk of your choice
  • 2 to 3 Medjool dates, pitted and roughly chopped
  • 2 tablespoons chopped shelled unsalted pistachios, plus more for garnish
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chia seeds
  • Fresh berries, for garnish (optional)

Instructions

  • Flavor the milk. In a small saucepan, warm the milk over medium-high heat, stirring regularly until nearly boiling. Remove from the heat and immediately stir in the medjool dates, pistachios, cardamom, and cinnamon. Soak for 15 to 20 minutes or so to allow the dates and pistachios to soften and infuse the milk with flavor.
  • Blend. Pour the milk mixture with the dates and pistachios into a blender or a food processor and blend until smooth.
  • Refrigerate. Transfer the milk to a bowl and stir in the chia seeds. Let sit for about 5 minutes, then stir again. Transfer to smaller bowls or ramekins. Cover and refrigerate for a few hours or overnight.
  • Finish and serve. Garnish with more crushed pistachio and fresh berries, if you’d like. Serve cold.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the cardamom used in this recipe.
  • Storage: Store leftover chia seed puddings covered or in an airtight container in the refrigerator. They will stay fresh for up to 5 days, so you can make them ahead to enjoy throughout the week.

Nutrition

Calories: 182.2kcal | Carbohydrates: 21.3g | Protein: 5.1g | Fat: 9.9g | Saturated Fat: 1g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 3.2g | Trans Fat: 0.02g | Sodium: 111.4mg | Potassium: 271.2mg | Fiber: 7.3g | Sugar: 11.5g | Vitamin A: 57.5IU | Vitamin C: 0.6mg | Calcium: 212.5mg | Iron: 1.7mg

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