Oatmeal Breakfast Bowl with Veggies
A savory twist on a classic breakfast bowl featuring creamy oats, sautéed spinach, roasted cherry tomatoes, soft-boiled egg, and avocado — packed with protein, fiber, and flavor.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup fresh spinach
- ½ cup cherry tomatoes
- ½ avocado, sliced
- 1 egg
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 ½ cups vegetable broth
- ½ teaspoon salt
- Black pepper, to taste
- A pinch of red chili flakes
- 1 tablespoon pumpkin seeds
Instructions
- Sauté garlic in olive oil in a saucepan. Add oats, toast briefly, then pour in broth. Simmer 7–10 minutes until creamy.
- In a skillet, heat oil and roast cherry tomatoes until blistered. Add spinach and cook until wilted.
- Boil the egg for 6–7 minutes for soft-boiled. Peel and set aside.
- Season oats with salt and pepper. Stir to combine.
- Assemble bowls with oats on the bottom. Top with sautéed veggies, avocado, halved egg, pumpkin seeds, and chili flakes.
- Serve warm with optional drizzle of olive oil or squeeze of lemon.
Notes
- Use broth for savory depth instead of water.
- Top with nutritional yeast or cheese for extra flavor.
- Swap egg for tofu to make it vegan.
- Store components separately and reheat before serving.
Find it online: https://tastyze.com/oatmeal-breakfast-bowl-with-veggies/