Savory Oats Breakfast Bowl
My go-to savory breakfast bowl that checks all the boxes: protein, fat, and fiber in one satisfying dish. Steel cut oats form the perfect base for sauteed vegetables, creamy avocado, and a runny egg that makes everythign come together.
Servings: 1
Ingredients
For the Oats
- ½ cup steel cut oats
- 1½ cups water
- ¼ teaspoon salt
- small piece of butter optional
Toppings
- ½ tablespoon olive oil or butter
- 3-4 mushrooms sliced
- ½ cup kale chopped
- 2 eggs
- ½ avocado
- Aleppo pepper or za'atar or everything but the bagel spice optional
Instructions
Cook the oats:
- In a small pot, bring water and oats to a boil. Season with salt, lower the heat, and simmer for about 20 minutes until creamy and most of the liquid has evaporated, stirring occasionally. If desired, stir in a small pat of butter at the end.
Cook vegetables and assemble the bowl:
- While the oats are cooking, heat olive oil or butter in a skillet over medium heat. Add mushrooms and cook for 5-6 minutes until golden. Add chopped kale and cook for 2-3 minutes until wilted. Season with salt.
- You can crack the eggs into the pan or prepare them any other way you like.
- Assemble the bowl by spooning the cooked oats first. Top with sauteed mushrooms, kale, sliced avocado, and the eggs. Sprinkle with your favorite seasoning.
Notes
- You can swap for any vegetables you prefer, such as broccoli, snap peas, spinach, or onions.
- You can prepare the oats ahead of time or in an Instant Pot.