Description
Creamy, hearty Simple Savory Avocado Oatmeal made with steel cut oats, mushrooms, garlic, fried eggs, avocado, and arugula. A filling breakfast, lunch, or dinner option with rich savory flavor and flexible toppings.
Ingredients
1 onion, chopped
8 oz crimini mushrooms, chopped
1 clove garlic, crushed
1 tablespoon olive oil
1 1/2 cups steel cut oats
6 cups water
Salt and pepper, to taste
Fried eggs, for serving
Sliced avocado, for serving
Baby arugula, for serving
Optional parmesan cheese
Optional parsley
Optional sautéed mushrooms
Instructions
1. Cook onion, mushrooms, and garlic in olive oil over medium-high heat until softened and lightly browned.
2. Add steel cut oats and water, then bring to a boil.
3. Reduce heat and simmer until oats are tender and the mixture thickens, about 30 to 35 minutes.
4. Season with salt and pepper to taste.
5. Cook eggs separately to your preferred doneness.
6. Serve oatmeal in bowls.
7. Top with fried eggs, sliced avocado, baby arugula, and any optional toppings.
Notes
Quick oats or rolled oats can replace steel cut oats, but they need a shorter cooking time.
Eggs can be omitted or replaced with plant-based protein like tofu.
Parmesan can be skipped or replaced with nutritional yeast for a dairy-free option.
This oatmeal has a creamy, hearty texture similar to risotto.
Customize with chili sauce, soy sauce, seeds, herbs, or extra mushrooms.
Make ahead and store in the fridge, then reheat with a splash of water or milk.
Can be dairy-free and gluten-free depending on ingredients used.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 185mg