Ingredients
1/2 cup rolled oats (old-fashioned)
1 cup water or vegetable broth
Pinch of salt
Pinch of black pepper
1 large egg
Handful (1/2 cup) baby spinach
4–5 cherry tomatoes, halved or quartered
1 tbsp grated Parmesan cheese (optional)
1 tbsp chopped fresh chives or green onions (optional)
Instructions
1. Combine oats, water or broth, salt, and pepper in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until creamy and liquid is absorbed.
2. While oats cook, prepare egg to preference (fried, poached, or soft-boiled).
3. Wash and prepare vegetables: spinach and halved cherry tomatoes.
4. Spoon cooked oats into a bowl. Top with spinach, tomatoes, and cooked egg.
5. Garnish with Parmesan cheese and fresh chives or green onions if using. Serve immediately.
Notes
Use broth instead of water for deeper flavor. For a runny yolk, fry egg 2-3 minutes. Customize with other proteins, vegetables, cheeses, or spices. For meal prep, cook plain oats ahead and store for 3-4 days; reheat with a splash of liquid and add fresh toppings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 190mg