Celery Free Savory Oatmeal with Avocado and Egg
Savory oatmeal might sound unconventional, but one spoonful of this golden, spiced bowl and you'll wonder why you ever defaulted to sweet toppings. Steel-cut oats are simmered low and slow with turmeric, ginger, and black pepper until they're creamy and deeply fragrant — a base that feels more like a warm grain bowl than a typical breakfast. Fanned slices of ripe avocado and a perfectly poached egg go on top, turning this into something genuinely satisfying and a little luxurious. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden aromatics sneaking in. The olive oil drizzled at the end adds a silky richness that ties everything together, and the optional chives and red pepper flakes give you a little brightness and heat if you want it. It works just as well for a slow weekend brunch as it does for a weeknight dinner when you need something nourishing without a lot of fuss.
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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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