Savory Oatmeal Breakfast Bowl with Egg

Savory Oatmeal Breakfast Bowl with Egg

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!

Course Breakfast, Brunch

Cuisine American

Keyword Breakfast Bowl, Savory Oatmeal, Savory Oatmeal Breakfast, Savory Oatmeal Breakfast Bowl, Savory Oatmeal Recipe, Savory Oatmeal with Egg

Prep Time 20

Cook Time 20

Servings servings

Calories 594kcal

Author Faith Gorsky

Ingredients

Chipotle-Honey Vinaigrette:

2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar use organic raw unfiltered vinegar with "the mother" if possible
1 tablespoon honey use raw local honey if possible
1 teaspoon Dijon mustard
1/4 teaspoon chipotle chili powder or more to taste
1/8 teaspoon salt
1/8 teaspoon black pepper

Savory Oatmeal Breakfast Bowls with Egg:

2 cups old-fashioned rolled oats
2 tablespoons avocado oil or light olive oil
12 cups chopped leafy greens such as collard, beet, or chard
1/2 cup low-sodium chicken stock or vegetable stock or water
3 medium cloves garlic minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chipotle chili powder
1/4 teaspoon cumin
1/2 red bell pepper thinly sliced
1 avocado quartered
4 eggs cooked any way you like
8 slices cooked turkey bacon or any type of bacon you like

US Customary - Metric

Instructions

Whisk together all ingredients for the vinaigrette and set aside.
For the oats, fill a medium-sized saucepan 3/4 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 1/4 of the greens, 1/4 of the red bell pepper, 1/4 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.

Nutrition