Sunshine Savory Oatmeal w/ Egg, Arugula, Tomato, & Avocado
Brighten your day with this quick and easy Sunshine Savory Oatmeal with Egg, Arugula, Tomatoes, & Avocado. It’s gluten free, dairy free, & vegetarian w/ easy vegan and low FODMAP options.
Have you tried savory oatmeal yet? It’s been on my “to do” list for, oh, probably about a year now. I’m so happy I finally jumped on the delicious and nutritious trend!
This savory oatmeal with eggs, arugula, tomatoes, and avocado is such a happy breakfast idea, don’t you think???
Unlike some of my recipe ideas, that I take a LONG time to come up with, this one came to me in a flash.
I had just purchased the arugula, eggs, and avocado, and I already had the gluten free oats on hand, along with these super cute homegrown yellow tomatoes.
Savory Oatmeal Bowl Nutrition
In addition, with 17 grams of protein and 8 grams of fiber per serving, I promise you this savory oatmeal bowl will energize you and keep you smiling all morning long!
This savory oatmeal recipe is extremely versatile for almost any diet including gluten free, vegan, and low FODMAP.
Plus, it’s packed with MIND Diet friendly foods, like oats and arugula, to boost your brain power & help you tackle that never ending to-do list.
Sunshine Savory Oatmeal with Egg, Arugula, Tomatoes, & Avocado
Ingredients
- 1/3 cup certified gluten free oats {or regular oats if not following a gluten free diet}
- 2/3 cup unsweetened soy milk, {or favorite plant based milk or low FODMAP milk}
- 1/8 teaspoon salt, plus additional to taste
- 1 clove garlic*, minced
- 1/2 teaspoon olive oil {to cook egg}
- 1 egg*, poached {or over easy/sunny side up}
- 1 cup arugula {or leafy green of choice}
- 1/2 + cup cherry tomatoes
- 1/4 avocado**, sliced
- Ground black pepper to taste
- Optional toppings, see recipe notes below
Instructions
- Combine oats, milk, and salt in a small pot. Heat on high until boiling, then reduce to low/simmer and stir in garlic. Cook for an additional ~5 minutes, or until oats are well cooked and creamy. Turn off heat until ready to serve.
- While oats are cooking, poach egg using a silicon egg poacher. Heat a medium size pot on high until water boils, then turn to medium low. Grease egg holder with olive oil, and very carefully place it on top of the hot water. Crack egg into a small bowl, then pour egg into egg holder. Place a lid over the pot, and cook for ~ 5 minutes, or until egg white is thoroughly cooked, and egg yolk is desired consistency. Carefully remove egg holder from pot, and place in a small bowl until ready to serve.
- To serve: Place arugula in a serving bowl, then top with oatmeal, egg, cherry tomatoes, and sliced avocado. Season to taste with salt and pepper. Add additional toppings as desired {the white balsamic vinegar adds a delicious hint of sweet and sour taste.}
Notes
- Optional ingredients/toppings: White balsamic vinegar drizzle, chopped scallions, pesto, cheese {feta, Parmesan, goat}, chopped walnuts or other nuts or seeds.
- For a vegan option, omit egg, and add chopped nuts/seeds, or crispy baked tofu.
- For a low FODMAP version, omit minced garlic, and add garlic olive oil to oatmeal instead. Use your favorite low FODMAP milk. Top with 1/8 avocado slices instead of 1/4.
- Don’t have a silicon egg holder? Watch this video on how to poach an egg, if needed.
