Herbed Steel-Cut Oats with Egg & Avocado
A wholesome and hearty bowl of creamy steel-cut oats, infused with savory aromatics and topped with fresh, vibrant garnishes for a satisfying meal any time of day.
Servings 2
Calories 488kcal
Ingredients
For the Savory Oats
- 2 teaspoons extra-virgin olive oil
- ⅓ cup finely minced shallot about 1 medium
- 1 large garlic clove minced
- ⅔ cup steel-cut oats
- 2 cups low-sodium vegetable broth or water
- ¼ teaspoon sea salt
- ⅛ teaspoon smoked paprika
- Freshly ground black pepper to taste
- 1 dried bay leaf
- ½ teaspoon white miso paste
For Assembly & Garnish (for 2 servings)
- 2 soft-poached or soft-boiled eggs 1 per serving
- ½ medium avocado about 70 g, thinly sliced
- ½ cup sautéed baby spinach about 75 g, or 120 g sliced sautéed mushrooms
- 2 scallions thinly sliced
- A dash of hot sauce
- Small handful microgreens about 10 g
- 2 lemon wedges
Instructions
- In a medium saucepan, warm the extra-virgin olive oil over medium heat. Add the minced shallot and cook, stirring frequently, for about 3 minutes until softened and fragrant. Stir in the garlic and steel-cut oats, toasting for one minute more until the oats release a nutty aroma.
- Pour in the vegetable broth, then add the sea salt, smoked paprika, a few grinds of black pepper, and the bay leaf. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
- Cook, stirring occasionally, for 20-25 minutes, until the oats are tender with a slight chew and have absorbed most of the liquid, forming a thick, creamy porridge.
- Remove the pan from the heat and discard the bay leaf. Stir in the white miso paste until it is fully dissolved.
- Divide the creamy oats between two bowls. Artfully arrange your desired toppings, such as a poached egg, sautéed vegetables, and avocado slices. Finish with a sprinkle of fresh scallions, microgreens, a dash of hot sauce, and a final squeeze of lemon juice just before serving.
Notes
Nutrition Information (per serving; with 1 egg, ¼ avocado, and ½ cup sautéed spinach)
Calories: 488 kcal; Total Fat: 23.3 g; Saturated Fat: 4.3 g; Sodium: 585 mg; Total Carbohydrates: 53.0 g; Dietary Fiber: 10.5 g; Total Sugars: 4.8 g; Protein: 20.0 g Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Food Safety Note: This recipe uses soft-poached/soft-boiled eggs. Runny eggs may carry a risk of foodborne illness. Use pasteurized eggs if serving with runny yolks, and avoid for pregnant people, young children, older adults, or immunocompromised individuals. Alternatively, cook eggs until both whites and yolks are firm (160°F/71°C). Refrigerate leftovers within 2 hours.
Calories: 488 kcal; Total Fat: 23.3 g; Saturated Fat: 4.3 g; Sodium: 585 mg; Total Carbohydrates: 53.0 g; Dietary Fiber: 10.5 g; Total Sugars: 4.8 g; Protein: 20.0 g Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Food Safety Note: This recipe uses soft-poached/soft-boiled eggs. Runny eggs may carry a risk of foodborne illness. Use pasteurized eggs if serving with runny yolks, and avoid for pregnant people, young children, older adults, or immunocompromised individuals. Alternatively, cook eggs until both whites and yolks are firm (160°F/71°C). Refrigerate leftovers within 2 hours.