Description
This Savory Avocado Steel Cut Oatmeal with Egg is a hearty and satisfying stovetop recipe combining the nutty texture of steel cut oats with savory mushrooms, onions, and garlic, topped with creamy avocado, fried eggs, and fresh baby arugula. Perfect for a wholesome breakfast or any meal of the day, it offers a delicious twist on traditional oatmeal by introducing savory flavors and nutrient-packed toppings.
Ingredients
Scale
Base Ingredients
- 1 onion, chopped
- 8 oz crimini mushrooms, chopped
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- 1 and 1/2 cups steel cut oats
- 6 cups water
- Salt and pepper, to taste
Toppings
- Fried eggs (4 eggs recommended for 4 servings)
- Sliced avocado (1 medium avocado)
- Baby arugula (about 1 cup)
- Optional: shaved parmesan cheese
- Optional: parsley
- Optional: sautéed mushrooms
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the chopped onion, crimini mushrooms, and crushed garlic. Cook for 6-7 minutes, stirring occasionally, until the onions are slightly browned and the mushrooms have softened and reduced in size.
- Cook Oats: Add the steel cut oats and water to the pot. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking and cook until the oats are tender and the mixture has thickened to a creamy consistency.
- Season: Season the oatmeal with salt and pepper to taste. Stir well to combine all the flavors evenly.
- Prepare Toppings: While the oats simmer, fry the eggs to your preferred doneness in a separate pan. Slice the avocado, and have the baby arugula, parmesan, parsley, and any additional sautéed mushrooms ready for assembly.
- Assemble and Serve: Divide the savory oatmeal evenly into bowls. Top each with a fried egg, sliced avocado, a handful of baby arugula, and optional shaved parmesan, parsley, and sautéed mushrooms. Serve warm for a nourishing, flavorful meal.
Notes
- This savory oatmeal makes a filling meal for breakfast, lunch, or dinner.
- Steel cut oats require a longer cooking time but provide a chewy texture and hearty flavor.
- You can customize the toppings with your favorite herbs or cheeses.
- Leftovers can be refrigerated and gently reheated with a splash of water or broth.
- To make it vegan, omit the fried eggs and parmesan cheese or replace with vegan alternatives.
Nutrition
- Serving Size: 1 bowl (about 1/4 of total recipe)
- Calories: 350
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 185mg
