Loaded with nutrients, flavor and beautiful colors, dig into this savory oatmeal bowl with a fresh watercress and an easy watercress sauce you can make the night before.
On most days, we are savory people when we first wake up. Sweet breakfasts don’t usually do the trick when it comes to kickstarting our day, so we created this delicious savory oatmeal bowl.
We made the bowl with steel-cut oats for a great texture that is far from mushy. Then we topped it with a watercress sauce that is similar to pesto, avocado, a poached egg, a turmeric-chili butter and finally some fresh watercress. It. Was. So. Good. We suggest making your oats, turmeric butter and the watercress sauce the night before. In the morning, just reheat a bowl of oats with the butter on top, drizzle with sauce, poach an egg and top with avocado and fresh watercress. 
For the watercress, we used some greens from a company that we are super excited about. Pete’s Living Greens was founded in 1970 in California and is an employee-owned and -operated leader in hydroponically grown living greens. Their growing techniques using up to 85% less water and 70% less land that traditional growers. BUT the real reason we love these greens is that they are at the grocery store with their roots still attached. Mind blown. Of course keeping the roots intact helps the greens last longer. And we all know how many times we have let a bunch of lettuce or greens wilt in the fridge. No more! Each Pete’s Living Greens product is sustainably grown without the use of GMOs or harmful insecticides. They also grow a variety of other lettuces that will last and stay fresh for so much longer than your usual bunch.
Disclosure: We were not compensated for this post, but we did receive free watercress in order to make this recipe.
Savory Oatmeal with Watercress
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Hearty and healthy, this savory oatmeal is elevated with vibrant watercress, a poached egg, and warming spices. Perfect for a unique brunch or light dinner.
Ingredients
- 1 cups (237 ml) steel-cut oats
- Salt
- 3/4 cup fresh watercress
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/4 cup oil
- 2 tablespoons butter
- 2 teaspoon turmeric
- 1/4 tsp chili flakes
- 2 eggs
- 1/2 cup avocado
- 1/2 cup watercress
Instructions
- Cook oats according to package directions and season with salt.
- Chop garlic and watercress using a knife or food processor. Combine with lemon juice and oil. Season to taste.
- Melt butter in a saucepan. Stir in chili flakes and turmeric. Stir to combine and cook for about 1 minute, or until fragrant.
- Poach two eggs.
- Mix watercress sauce into the cooked oats and drizzle with turmeric butter. Top each serving with fresh watercress, avocado slices, and a poached egg.
Notes
- For optimal texture, use steel-cut oats and cook them until they reach your desired consistency; they can become quite firm.
- If you don’t have fresh watercress, substitute with baby spinach or arugula for a similar peppery bite.
- To prevent the poached eggs from becoming overcooked, simmer the water gently and cook them until the whites are set but the yolks remain runny.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
How can I make the watercress sauce ahead of time?
You can prepare the watercress sauce the night before and store it in the refrigerator until you’re ready to use it.
What type of oats should I use for this recipe?
This recipe specifically calls for steel-cut oats, which provide a great texture compared to instant or rolled oats.
How do I poach the egg for this savory oatmeal?
To poach the egg, bring a pot of water to a gentle simmer, create a whirlpool, and carefully crack the egg into the center, cooking for about 3-4 minutes until the white is set.
