This savory oatmeal breakfast bowl with egg is a well-balanced meal that's easy to make any time of day. With protein, whole grains, fresh vegetables, and healthy fats, it's nourishing, satisfying, and delicious!
Whisk together all ingredients for the vinaigrette and set aside.
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.
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.
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.
Serve the bowls immediately along with the vinaigrette for drizzling on top.
Notes
Nutrition Information: The nutritional information for this recipe was calculated using collard greens and turkey bacon. However, you can use any type of leafy greens and bacon you like.
Make Ahead: To make the oatmeal ahead of time, cook the oats as directed. Stir in a little mild or neutral-flavored oil (such as avocado oil or light olive oil) and refrigerate for up to 3 days. Before serving, reheat the oats in the microwave or for 30 seconds in boiling water.