Paraben 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 thick and deeply fragrant, then finished with a drizzle of extra virgin olive oil for a silky, satisfying base. A gently poached egg sits right on top, its runny yolk breaking into the oats like a built-in sauce, while fanned slices of ripe avocado add cool, buttery contrast. Every ingredient here is whole and straightforward — no preservatives, no additives, no processed shortcuts — which makes it a genuinely clean option for anyone keeping a close eye on what goes into their food. The optional red pepper flakes and fresh chives bring just enough brightness and heat to round out the savory profile without overwhelming the dish. It comes together in under half an hour and works just as well for a nourishing weekday breakfast as it does for a lazy weekend brunch.
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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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