Savory Avocado Oatmeal
A hearty, savory twist on classic oatmeal, topped with poached egg, creamy avocado, and Parmesan cheese. Packed with protein, fiber, and healthy fats, this quick and easy breakfast keeps you satisfied and energized all morning.
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.
