Breastfeeding Friendly Savory Oatmeal with Avocado and Egg
Savory oatmeal might sound unconventional, but this bowl is genuinely one of those recipes that earns a permanent spot in your rotation. Steel-cut oats are simmered low and slow with turmeric, ginger, and black pepper — a combination that brings warmth and depth while also delivering nutrients that matter during the postpartum period. Creamy sliced avocado and a perfectly poached egg go on top, adding healthy fats and protein that help sustain energy through long, demanding days. The olive oil stirred into the oats gives the whole bowl a silky, satisfying richness that makes it feel more like a real meal than a quick breakfast. Poaching the eggs is easier than it sounds — a splash of white vinegar in gently simmering water is all it takes to get those beautifully set whites with a still-runny yolk. A scatter of fresh chives and a pinch of red pepper flakes finish things off with a little brightness and optional heat. It's nourishing, filling, and genuinely delicious — exactly what you want when you need a meal that works as hard as you do.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!