Breakfast is kind of a big deal in my house. Whether it’s a quick grab and go quinoa or chia pudding bowl or something more substantial on the weekend. I just can’t leave the house without something tasty.
This savory oatmeal is delicious, hearty and super flavorful. It’s a quick enough breakfast to make on a weekday and delicious enough to serve to family and friends at a weekend brunch. You have to try this one!
The best part? It is super easy to make ahead. The oatmeal and lentil mixture can be made up to 2 days ahead and heated up just before serving. Top it with your favorite topping like hot sauce, salsa, hummus, sambal, cilantro and avocado.
Savory Oatmeal with Lentils
Prep Time: 15 minutes
Start to Finish: 30 minutes
1/2 cup rolled oats
1/4 cup lentils
1 1/2 cups chicken broth
1/4 small onion, chopped
2 cloves garlic, chopped
1/4 teaspoons sea salt
1/8 teaspoons pepper
4 eggs
1 avocado, peeled, pitted and thinly sliced
1/2 cup hummus
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onion
In a medium saucepan, heat olive oil. Add garlic and onion, cook on medium heat, stirring frequently until softened and browned.
Add in oats, lentils, broth, salt and pepper. Reduce heat to medium-low and cook 10 to 12 minutes, stirring frequently until thickened.
Meanwhile, in medium saucepan, add water until about 2-inches deep. Over medium heat, bring water to a boil. Stir in rice vinegar. Reduce heat to low or remove from heat until mixture stops boiling. Crack eggs and gently slide eggs from shell into hot water. Turn heat off. Let eggs stand in hot water about 5 minutes or until egg white is set and yolk is still runny.
Meanwhile, spoon savory oatmeal mixture into 4 serving bowls. Top with avocado, hummus, cilantro, green onions and poached eggs. Serve immediately.
Makes: 4 Servings
More tasty oatmeal recipes to try:
Savory Oatmeal with Figs, Pine Nuts and Feta from Healthy Green Kitchen
Overnight Steel Cut Oatmeal from Pamela Salzman
Cheesy Oats Savory Oatmeal from Girl Makes Food
