Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette
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Yield: 4 servings
Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens and Chipotle-Honey Vinaigrette is a delicious way to get in a serving of whole grains and vegetables early in the day!
Chipotle-Honey Vinaigrette:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons organic raw, unfiltered apple cider vinegar
  • 1 tablespoon raw, local honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon chipotle chili powder (or more to taste)
  • ⅛ teaspoon each salt and black pepper
Savory Oatmeal Breakfast Bowls with Smoky Garlic Greens:
  • 2 cups (200 g) Bob’s Red Mill Old Fashioned Rolled Oats
  • 2 tablespoons avocado oil or light olive oil
  • 10 to 12 cups (300 to 360 g) chopped greens, such as collard, beet, or chard
  • 6 to 8 tablespoons low-sodium chicken or vegetable stock (or water)
  • 3 medium cloves garlic, minced
  • ¼ teaspoon each salt, black pepper, chipotle chili powder, and cumin
  • ½ red bell pepper, thinly sliced
  • 1 avocado, quartered
  • 4 eggs, cooked any way you like
  • 8 slices turkey bacon, cooked
  1. Whisk together all ingredients for the vinaigrette and set aside.
  2. For the oats, fill a medium-sized saucepan ¾ full with water and bring to a rolling boil; salt the water, add the oats, and boil 1 minute and 30 seconds. Turn off the heat, cover the saucepan, and let the oats sit in the hot water until al dente, about 3 minutes. Drain well and set aside.
  3. Meanwhile, for the greens, heat a large, deep-sided skillet over medium to medium-high heat. Add the oil, greens, and stock or water; cover the skillet and cook until the greens are wilted and the liquid is evaporated, about 4 to 6 minutes, stirring occasionally. Add the garlic, salt, black pepper, paprika, and cumin, and cook 1 minute more, stirring constantly.
  4. To serve, divide the oats between 4 bowls. Top each with ¼ of the greens, ¼ of the red bell pepper, ¼ of the avocado, 1 egg, and 2 slices turkey bacon.
  5. Serve the bowls immediately along with the vinaigrette for drizzling on top.
To Make the Oats Ahead: Cook the oats as directed above; stir in a little neutral-flavored oil (such as avocado oil) and refrigerate up to 3 days. Before serving, reheat the oats in the microwave or for 30 seconds in boiling water.
Recipe by An Edible Mosaic™ at