Creamy Savory Avocado Oatmeal
Creamy savory avocado oatmeal with a soft egg, Parmesan, and herbs makes a cozy bowl that works for both breakfast and light dinner.
Equipment
- Small saucepan
- Frying pan or small skillet
- Cutting Board
- Sharp knife
- Grater
- Serving bowl
Ingredients
- 1/2 cup rolled oats
- 1 cup water or low-sodium vegetable broth
- 1/4 teaspoon fine sea salt plus more to taste
- 1 large egg
- 1/2 ripe avocado sliced or lightly mashed
- 2 tablespoons grated Parmesan cheese or similar hard cheese
- 1 tablespoon chopped fresh parsley or chives
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon olive oil or butter optional, for extra richness
Instructions
- Cook the oats: In a small saucepan, bring the water and salt to a gentle boil, stir in the rolled oats, then reduce the heat and simmer, stirring occasionally, until thick and creamy, about 5 minutes.
- Rest the oats: Remove the pan from the heat, cover, and let the oats sit for 2 to 3 minutes so they finish absorbing the liquid and become extra creamy.
- Cook the egg: While the oats rest, fry the egg in a small skillet with a little oil or butter over medium heat until the whites are set and the yolk is still soft, or cook it to your preferred doneness.
- Prepare the toppings: Slice or lightly mash the avocado, finely chop the herbs, and grate the Parmesan so they are ready to add as soon as the oats are hot.
- Assemble the bowl: Spoon the hot oatmeal into a serving bowl, stir in the optional olive oil for extra richness, then top with the avocado, cooked egg, Parmesan, and herbs.
- Season and serve: Finish with freshly ground black pepper and an extra pinch of salt if needed, then serve immediately while the oats are warm and the egg yolk is still soft.
Notes
- Use broth instead of water for a deeper savory flavor.
- For a softer texture, add a splash of hot water if the oats get too thick.
- Prep just the oats ahead of time and add fresh avocado and egg right before serving.