Savory Oatmeal with Egg

4.26 from 47 votes

Creamy rolled oats topped with an egg, avocado, tomatoes, feta and everything bagel seasoning. A simple savory breakfast bowl ready in 10 minutes.

Prep Time3

Cook Time7

Total Time10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings:

Add the oats, water and a little sea salt to a medium saucepan. Cook over medium heat, stirring occasionally, for 5–7 minutes, until creamy and the consistency you like. Remove from the heat.
½ cup old fashioned rolled oats, 1 cup water
Meanwhile, cook your egg however you like. Fried or poached is my favorite.
1 cooked egg
Spoon the oats into a bowl and top with the cooked egg, cheese, tomatoes, avocado, everything bagel seasoning and fresh herbs. Add pepper and hot sauce, if using, and enjoy warm.
2 Tablespoons feta or grated parmesan cheese, 3-4 grape tomatoes, ¼ avocado, Everything But The Bagel seasoning, Sea salt and pepper, Fresh herbs, Cholula hot sauce

Oats: Use old-fashioned rolled oats for the cooking time and liquid amount listed. For gluten-free, choose certified gluten-free oats.
Egg swaps: soft boiled, scrambled or poached all work. For vegan, top with tofu scramble.
Make ahead and storage: Refrigerate the cooked oat base for 3–4 days. Reheat with a splash of water and add a freshly cooked egg and toppings.
Dietary swaps: For dairy-free, omit the cheese or use dairy-free cheese. For vegan, also replace the egg with tofu scramble or chickpeas.