Start your day with this savory avocado oatmeal topped with a perfectly poached egg—a delicious twist on traditional sweet oats.
Packed with fiber-rich oats, heart-healthy avocado, and protein from the egg and Parmesan, it’s a satisfying, nutrient-dense breakfast.
Quick, simple, and customizable, this meal is perfect for busy mornings, meal prep, or a wholesome everyday breakfast that keeps you full and energized.
Savory Avocado Oatmeal
Equipment
- 1 Medium saucepan
- 1 small pot
- 1 Slotted Spoon
- 1 small bowl
- Measuring cups and spoons
Ingredients
- 1 cup water 236 mL
- ½ cup rolled oats 60 g
- Pinch of salt
- 1 large egg more if desired
- ½ avocado pitted, peeled, and sliced
- 2 Tbsp Parmesan cheese 15 g
- 1 Tbsp chopped parsley 5 g
- Pinch of ground black pepper
Instructions
- Prepare the Oats: Begin by pouring 1 cup (236 mL) of water into a medium saucepan. Place the pan over medium-high heat and bring the water to a gentle boil, watching carefully to avoid spilling. Once boiling, add ½ cup (60 g) of rolled oats along with a pinch of salt. Stir briefly to prevent sticking. Cover the saucepan with a lid, reduce the heat to low, and let the oats simmer for 5 minutes. After the cooking time, remove the pan from heat and allow the oats to sit, covered, for an additional 3 minutes. This resting time ensures the oats fully absorb the water, resulting in a creamy, fluffy texture.
- Poach the Egg: While the oats are resting, move on to the protein component. Fill a small pot with enough water to submerge your egg completely. Place the pot over medium heat and bring the water to a gentle simmer, ensuring there are no vigorous bubbles—just enough heat to cook the egg evenly. Crack 1 large egg into a small bowl or ramekin to make transferring it to the water easier. Using a spoon, gently create a swirl in the simmering water and carefully slide the egg in. Let it poach for about 3 minutes for a soft, runny yolk. For a firmer yolk, poach for 4–5 minutes. Once done, use a slotted spoon to lift the egg out of the water and set it aside on a plate. Tip: If poaching eggs feels tricky, a quick whirlpool technique or following Jamie Oliver’s egg-poaching tutorial can simplify the process.
- Slice the Avocado: While the egg is poaching, prepare the avocado. Carefully cut ½ avocado in half and remove the pit. Using a spoon, scoop out the flesh and slice it into even, thin slices. This ensures easy layering on top of your oatmeal and makes each bite balanced with creamy avocado.
- Assemble the Oatmeal Bowl: Spoon the warm, cooked oats into a serving bowl.Take your poached egg and gently place it on top of the oats. Arrange the sliced avocado neatly around or next to the egg for visual appeal.Sprinkle 2 tablespoons (15 g) of Parmesan cheese evenly over the bowl for a subtle, savory flavor. Add 1 tablespoon (5 g) of chopped parsley for a fresh, aromatic touch. Finish with a pinch of ground black pepper to taste, which enhances the overall flavor without overpowering the delicate ingredients.
- Serve and Enjoy: Your savory avocado oatmeal is now ready to enjoy immediately while warm. The combination of creamy oats, buttery avocado, savory Parmesan, fresh parsley, and perfectly poached egg creates a balanced, protein-packed, and fiber-rich breakfast. This meal is perfect for busy mornings, quick weekday breakfasts, or even weekend brunch.
Notes
- For a creamier texture, cook the oats in milk or unsweetened plant-based milk instead of water.
- Adjust the egg cooking time based on your preference for runny or firm yolk.
- Swap Parmesan for feta, goat cheese, or nutritional yeast for a different flavor profile.
- Add extra vegetables like roasted peppers, spinach, or cherry tomatoes for more color and nutrients.
- This recipe is best eaten immediately, as avocado may brown and the poached egg is best fresh.
- Lightly toasting oats before cooking can enhance their nutty flavor.
Chef’s Secrets For Perfect Breakfast
The key to a truly satisfying savory oatmeal is balance and texture.
Using high-quality, ripe avocado ensures creamy richness without the need for extra fat.
For the poached egg, a gentle simmer and swirl technique prevents spreading and creates a perfectly rounded egg.
Don’t rush the resting time of the oats—they continue to absorb liquid and develop a silky, hearty texture.
Finally, seasoning is crucial; even a pinch of salt or freshly cracked pepper can elevate the simple ingredients into a gourmet breakfast bowl.
Serving Suggestions For Daily Meals
This savory avocado oatmeal is versatile and can be enjoyed in many ways.
Serve it with a side of fresh fruit for natural sweetness or pair it with whole-grain toast for added fiber.
For an extra protein boost, sprinkle seeds or nuts on top. You can also drizzle a little hot sauce or olive oil for a flavorful kick.
It works perfectly as a quick breakfast, weekend brunch, or even light lunch, and its creamy texture pairs beautifully with fresh, crisp vegetables for a well-rounded meal.
Storage Tips To Keep Fresh
This recipe is best served fresh to enjoy the full flavor and texture.
However, you can store the cooked oats (without toppings) in an airtight container in the fridge for up to 4 days.
When reheating, add a splash of water or broth to restore creaminess and prevent dryness.
Avocado should be sliced fresh before serving; if you need to prep in advance, coat the slices lightly with lemon juice to slow browning.
Poached eggs are not ideal for storage, so always cook them right before serving.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace the poached egg with tofu scramble or chickpea “egg” for a plant-based alternative. Swap Parmesan with nutritional yeast or vegan cheese to maintain that savory flavor.
2. Can I use quick oats instead of rolled oats?
You can, but the texture will differ. Quick oats cook faster and are softer, so reduce cooking time to 3–4 minutes to prevent mushy consistency. Rolled oats give a heartier, creamier texture that pairs well with the egg and avocado.
3. Can I prepare this recipe ahead of time?
You can prepare the oats in advance and store them in the fridge for up to 4 days, but add avocado and the poached egg just before serving for the best taste and texture.
4. What if I don’t like poached eggs?
No problem! You can soft-boil, fry, or scramble the egg instead. Each method adds a slightly different texture but keeps the dish high in protein and satisfying.
5. How can I make it more flavorful?
Try adding roasted vegetables, sun-dried tomatoes, fresh herbs, or a sprinkle of smoked paprika. A drizzle of olive oil or hot sauce also adds depth without overpowering the creamy oats and avocado.
