Savory Oatmeal Bowl with Spinach and Poached Egg

Name: Savory Oatmeal Bowl with Spinach and Poached Egg
Total time: 15 min
Yield: 1 serving
Ingredients: 1/2 cup rolled oats; 1 cup water or vegetable broth; 1 cup fresh spinach; 1 large egg; 1/4 avocado, sliced; Salt and pepper to taste; Red pepper flakes for garnish (optional); 1 teaspoon olive oil

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15 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Water or vegetable broth Use unsalted chicken broth for a savory base.
Fresh spinach Use an equal volume of baby kale, allowing a little longer to wilt.
Avocado Use a spoonful of plain Greek yogurt for a cool, creamy topping.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein15 g

Carbohydrates38 g

Fat16 g

Fiber 8 g · Sugar 2 g · Sodium 400 mg

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This savory oatmeal bowl is a delightful twist on the classic breakfast dish. Packed with nutritious spinach and topped with a perfectly poached egg, it’s a healthy and satisfying meal that can be enjoyed any time of day.

Main Dish

Steps

In a small saucepan, bring water or vegetable broth to a boil.
Stir in the rolled oats and reduce heat to low. Cook for about 5 minutes, stirring occasionally.
While the oatmeal is cooking, heat olive oil in a skillet over medium heat and add spinach. Sauté until wilted, about 2-3 minutes.
In a separate pot, bring water to a gentle simmer. Crack the egg into a small bowl and carefully slide it into the simmering water. Poach for about 3-4 minutes, or until the white is set but the yolk is still runny.
Once the oatmeal is cooked, season with salt and pepper. Serve in a bowl topped with sautéed spinach, the poached egg, and avocado slices.
Sprinkle with red pepper flakes for an extra kick, if desired.

Tips for Savory Oatmeal Bowl with Spinach and Poached Egg

A creamy, spoonable texture with distinct softened oat flakes is the target; a stiff or dry bowl usually needs a small splash of liquid.
Use a wide bowl so the egg and avocado sit on top rather than disappearing into the oatmeal.
Have the avocado ready just before serving; its cut surface can brown if left exposed.

Drink pairing

A crisp, dry sparkling wine
Its lively bubbles complement the creamy oats and rich egg without overwhelming the mild spinach and avocado.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate cooked oatmeal and spinach in a covered container within 2 hours and use within 3–4 days. Store avocado separately; for best quality, prepare the poached egg fresh, and reheat leftovers until steaming hot.

Frequently asked questions

Can I make the oatmeal ahead?

Yes. Cook the oats and spinach ahead and refrigerate them separately; the oats will thicken, so loosen them with a little water or broth when reheating.