Rice Free Savory Oatmeal with Avocado and Egg
Savory oatmeal might sound unconventional, but one bite of this golden, spice-forward bowl and you'll wonder why you ever limited oats to breakfast sweetness. Steel-cut oats are simmered low and slow with turmeric, ginger, and black pepper until they reach a creamy, hearty consistency that holds up beautifully under toppings. A silky poached egg — whites just set, yolk still lush — sits alongside fanned slices of ripe avocado for a combination that feels genuinely restaurant-worthy. A final drizzle of good olive oil ties everything together, and optional red pepper flakes and fresh chives add a little brightness and heat if you want it. For anyone navigating a grain routine that excludes rice, this bowl is a satisfying, filling alternative that doesn't feel like a compromise at all. The ingredient list is short, the technique is straightforward, and the payoff is a deeply nourishing meal that works just as well for lunch or dinner as it does first thing in the morning.
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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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