Seed Oil Free Savory Oatmeal with Avocado and Egg
Savory oatmeal might sound like a stretch if you've only ever eaten it sweet, but this bowl is genuinely satisfying in a way that will make you rethink your whole morning routine. Steel-cut oats are simmered low and slow with turmeric, ginger, and black pepper until they're creamy and deeply fragrant, then finished with a drizzle of extra virgin olive oil — the only fat used throughout the entire recipe. That matters because most packaged convenience foods and even some restaurant-style grain bowls sneak in refined vegetable or seed oils that are hard to avoid without cooking from scratch. Here, every ingredient is clean and intentional. Silky poached eggs and fanned avocado slices go on top, adding richness and protein that make this feel like a proper meal rather than a side dish. A finishing drizzle of olive oil, a pinch of red pepper flakes, and fresh chives pull everything together with a little brightness and heat. It's the kind of bowl that looks impressive but comes together with nothing more than two pots and a little patience.
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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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