Cheesy Savory Oatmeal
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- Prep time
- 5 min
-
- Cook time
- 25 min
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- Servings
- 4 Servings
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- Serving size
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1 cup of oats/veggie/cheese mixture, 1 egg, and 1/4 avocado
Ingredients
-
olive oil (divided)
- 1 tablespoon & 2 teaspoons
- 1 tablespoon & 2 teaspoons
-
-
steel cut oatmeal
- 1 cup
- 1 cup
-
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water
- 4 cup
- 4 cup
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-
carrots (shredded)
- 1/2 cup
- 1/2 cup
-
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red bell pepper (small diced)
- 1/2
- 1/2
-
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salt
- 1 pinch
- 1 ml
-
-
Pepper
- 1 pinch
- 1 ml
-
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eggs
- 4 large
- 4 large
-
-
low-fat cottage cheese
- 1 cup
- 1 cup
-
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Monterey Jack or pepper jack cheese (reduced-fat shredded)
- 1/3 cup
- 1/3 cup
-
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avocado (sliced into fourths)
- 1 large
- 1 large
-
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sriracha (optional, for drizzling)
- 1
- 1
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Directions
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Heat a large saucepan over medium heat. Add 1 Tbsp olive oil and oats, stirring occasionally, until oats are fragrant, 2–3 minutes.
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Add the water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the oats are soft, about 20 minutes.
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Meanwhile, sauté the carrots and bell pepper in 1 teaspoon of olive oil until soft, 5–6 minutes. Season with salt and pepper and set aside.
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Heat a large non-stick skillet over medium heat and add remaining olive oil. Crack eggs into the skillet and cook until whites are solid.
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When the oats are finished, stir in the cottage cheese and cooked veggies.
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Divide oats between bowls and top with eggs, avocado, and cheese.