Artificial Flavors Free Savory Oatmeal with Avocado and Egg
Savory oatmeal might sound unconventional, but one bite of this golden, spiced bowl and you'll wonder why you ever defaulted to the sweet stuff. Steel-cut oats are simmered low and slow with turmeric, ginger, and black pepper until they're creamy and deeply savory — no flavor packets, no mystery additives, just real spices doing real work. A splash of white vinegar in the poaching water is the only trick you need for perfectly set whites and a still-runny yolk that breaks over the oats like a rich, silky sauce. Fanned slices of ripe avocado add buttery creaminess, and a final drizzle of good olive oil ties everything together. Every single ingredient here is whole and recognizable, which means you're completely in control of what goes into the bowl — no lab-derived flavoring agents hiding in a seasoning blend or instant mix. It's the kind of breakfast that feels indulgent and nourishing at the same time, and it comes together with nothing more than a couple of saucepans and about half an hour.
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Learn more →Ingredients
2 servings
For the oatmeal
- 1 cup steel-cut oats
- 3 cups water
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp black pepper
- ½ tsp salt
- 1 tbsp extra virgin olive oil
For poaching
- 1 tbsp white vinegar
- 2 large eggs
For serving
- 1 ripe avocado, halved, pitted, and thinly sliced
- 1–2 tsp extra virgin olive oil, for drizzling
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in the steel-cut oats, turmeric, ginger, black pepper, and salt. Reduce the heat to medium-low and cook, stirring occasionally, until the oats are tender and have absorbed most of the liquid, about 20–22 minutes. Stir in 1 tbsp olive oil and remove from heat.
- 2
While the oats finish cooking, fill a small saucepan with about 3 inches of water and bring to a gentle simmer over medium heat. Add the white vinegar. Crack each egg into a small cup, then slide them one at a time into the simmering water. Poach until the whites are fully set and opaque but the yolks still yield to gentle pressure, about 3–4 minutes. Remove with a slotted spoon and set on a paper towel to drain briefly.
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