Mediterranean Diet Friendly Savory Oatmeal with Avocado and Egg
Savory oatmeal might sound like a curveball, but one bite of this golden, spice-warmed bowl and you'll wonder why you ever defaulted to sweet. Steel-cut oats are simmered low and slow with turmeric, ginger, and black pepper until they're thick and creamy, then finished with a generous pour of extra virgin olive oil — a combination that hits every note this style of eating is known for. Creamy avocado and a perfectly poached egg bring healthy fats and protein to the party, making this a genuinely satisfying meal rather than a side dish in disguise. The whole thing comes together with whole grains, fresh produce, and good olive oil, which is exactly the kind of ingredient lineup that makes this approach to eating so easy to stick with. A scatter of fresh chives and a pinch of red pepper flakes at the end add brightness and a little heat that keeps every spoonful interesting. It's the kind of recipe that feels indulgent but is quietly doing a lot of good work on your behalf.
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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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