Savory Avocado Oatmeal

This savory avocado oatmeal (topped with a poached egg for good measure) is the perfect way to mix up your classic sweet oatmeal routine! Add Parmesan, roasted peppers, onions, or anything else you love to make it your own. And the best part? This hearty breakfast is ready in 15 minutes!

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Savory For The Win!

Sometimes, you wake up wanting a sweet breakfast, and sometimes, you want a savory one (I know, I know, I totally get it!). Well, for those mornings when the dice lands on “savory,” this recipe has you covered.

Oats are one of the most versatile grains known to man, and this savory avocado oatmeal showcases exactly that! Everything is ready in 15 minutes (thanks to quick-cooking rolled oats and a poached egg). Oh, and if you don’t want to tackle poaching, you can easily use scrambled or fried eggs.

The creamy avocado and perfectly runny yolk combo takes this bowl of oats from “good” to “YUM!” I swear it’s like magic. So, if you’re looking for a quick and satisfying way to switch up your breakfast game, this recipe is your new go-to.

Here’s What You’ll Need

I bet you already have these ingredients in your fridge and pantry (jump to the recipe card for measurements and printable instructions!)

• Oat Base: I just use water and rolled oats because they have the best texture. Some folks have had good luck using quick oats, but they will have a different cooking time. You can also cook the oats in vegetable broth to add a bit more umami flavor!
• Toppings: I topped this oatmeal with a poached egg, half an avocado, and a little Parmesan cheese (feta is also delish!). As I mentioned, you can also use scrambled eggs or a fried egg.
• Seasoning: For that little oomph, you’ll need parsley, salt, and pepper. Feel free to get creative with the herbs and spices here!

Oat Type Matters

You can use steel-cut oats if you’re familiar with cooking them, but they take much longer. You can learn exactly how to cook steel-cut oats if you really want to try them out!

Making Savory Oatmeal Is A Piece Of Cake

If you’ve ever made oatmeal, you likely already have a pretty good idea of how to make savory avocado oatmeal.

1. Cook the oats and poach the egg.
2. Top the oatmeal with avocado, poached egg, and cheese.

more topping ideas

• Vegetables: This savory avocado oatmeal is also delicious with sauteed mushrooms, spinach, kale, garlic, onions, cherry tomatoes, or fresh herbs.
• Sauces: You can also drizzle on some basil oil, hot sauce, chipotle ranch (from my baked avocado fries recipe), or any other sauce you love.
• Protein: For a protein boost, add tofu scrambled eggs, tempeh, or seitan crumbles (find out how to make seitan here!).

Plays Well With

If you want to make this savory oatmeal recipe part of a breakfast or brunch spread, serve it with these.

• Toast with Healthy Toppings: A fun way to make breakfast interactive!
• Crispy Stovetop Breakfast Potatoes: A breakfast must-have. They’re delicious on the side of this savory oatmeal (or on top!).
• Carrot Lox: A plant-based take on a classic savory breakfast.

Or add some chickpeas for a pop of protein, like we do in these Chickpea Fried Eggs or Chickpea Oatmeal!

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Savory Avocado Oatmeal (With Poached Egg)

4.92 from 12 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Cook: 10 minutes minutes

Total: 15 minutes minutes

Servings: 1 large serving

This savory avocado oatmeal (topped with a poached egg for good measure) is the perfect way to mix up your classic sweet oatmeal routine! Add Parmesan, roasted peppers, onions, or anything else you love to make it your own. And the best part? This hearty breakfast is ready in 15 minutes!

Ingredients 

1x2x3x

• ▢ 1 cup water, 236 mL
• ▢ ½ cup rolled oats, 60 g
• ▢ pinch of salt
• ▢ 1 large egg, more if you're hungrier!
• ▢ ½ avocado, pitted, peeled, and sliced
• ▢ 2 Tbsp Parmesan cheese, 15 g
• ▢ 1 Tbsp chopped parsley, 5 g
• ▢ pinch of ground pepper

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Instructions 

• Oats: Bring water to a boil in a medium saucepan. Add oats and a pinch of salt, cover, reduce to a simmer, and let cook for 5 minutes. After cooking, remove from heat and let sit for 3 minutes. Cover to keep warm and set aside.
  
• Eggs: To poach the egg, bring another pot of water to a simmer, then reduce the heat so there are no bubbles but the water is still hot. Crack your egg into a small bowl, then gently transfer the egg to the hot water. Poach for about 3 minutes, then remove with a slotted spoon*. (Not a fan of poached eggs? Flat-fried and soft-boiled also work!)
  
• Serve: Spoon oatmeal into a serving bowl. Top with poached egg, sliced avocado, Parmesan, parsley, and pepper. Serve warm.
  

Notes

*Need help poaching an egg? My boy Jamie Oliver has a great egg-poaching tutorial with a few easy methods.

This does not store well. It is best eaten right away, but you can store the oatmeal (on its own) in an airtight container for up to 4 days in the fridge. To reheat it, pop it in the microwave with a little water to rehydrate the oats.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 37.3g | Protein: 17.8g | Fat: 29.9g | Saturated Fat: 8.1g | Cholesterol: 174mg | Sodium: 367mg | Potassium: 716mg | Fiber: 11g | Sugar: 1.3g | Calcium: 150mg | Iron: 3.4mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!