Savory Oatmeal Grain Bowl with Roasted Red Pepper, Olives, and Poached Egg Recipe
This Savory Oatmeal Grain Bowl offers a wholesome, hearty breakfast option featuring protein-rich oats cooked in soy milk and topped with a vibrant roasted red pepper and olive mixture, creamy avocado slices, and perfectly poached eggs for richness and texture. Inspired by Mediterranean flavors, it combines nutrient-dense ingredients for a nutritious, flavorful start to your day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Oatmeal Base
- 4 cups unsweetened plain soy milk
- 2 cups rolled oats
- ½ teaspoon salt
- ½ cup finely chopped roasted red peppers
- 2 tablespoons chopped fresh cilantro
Roasted Red Pepper-Olive Mixture
- ½ cup sliced roasted red peppers
- 4 teaspoons chopped fresh cilantro
- 1 tablespoon roughly chopped pitted Kalamata olives
- 1 teaspoon cider vinegar
Eggs & Garnishes
- 4 large eggs
- 2 tablespoons cider vinegar (for poaching)
- 1 medium ripe avocado, thinly sliced
- Additional fresh cilantro for garnish
Instructions
- Cook the Oats: In a medium saucepan, combine 4 cups of unsweetened soy milk, 2 cups rolled oats, and ½ teaspoon salt. Bring the mixture to a lively simmer over medium-high heat. Then reduce to a gentle simmer, stirring occasionally, and cook until the oats are tender, about 10 minutes. Remove from heat, stir in ½ cup finely chopped roasted red peppers and 2 tablespoons chopped fresh cilantro. Cover and keep warm.
- Prepare the Roasted Pepper-Olive Mixture: In a small bowl, mix the remaining ½ cup sliced roasted red peppers, 4 teaspoons chopped fresh cilantro, 1 tablespoon chopped Kalamata olives, and 1 teaspoon cider vinegar. Stir well and set aside to allow flavors to meld.
- Poach the Eggs: Fill a large straight-sided skillet or medium saucepan with 2 inches of water and bring to a boil. Add 2 tablespoons cider vinegar, then reduce heat to maintain a gentle simmer. Crack each egg into a small bowl, and gently slide each egg individually into the simmering water. Cook each egg for about 4 minutes until the whites are set but yolks remain runny. Use a slotted spoon to transfer eggs to a plate and let them rest for 1 minute. Gently pat dry with paper towels.
- Assemble the Grain Bowls: Divide the cooked oats evenly among 4 bowls. Top each bowl with sliced avocado, a spoonful of the roasted pepper-olive mixture, and one poached egg. Garnish with additional fresh cilantro if desired. Serve immediately for a warm, nutrient-packed meal.
Notes
- Ensure gentle simmering while cooking oats and poaching eggs to prevent burning oats or breaking egg whites.
- For extra creaminess, stir the oats vigorously at the end to release starch.
- Season the roasted pepper-olive topping to taste with salt or pepper if desired.
- You can substitute the soy milk with other plant-based milk, but protein content may vary.
- Poached eggs can be prepared ahead and gently reheated in warm water if needed.