Easy Stovetop Savory Oatmeal with Avocado and Egg

aka The Morning Ritual Bowl

I’m the kind of person who sets three alarms just so I can lie in bed for ten extra minutes daydreaming about breakfast. Living in Portland means gray mornings for half the year, and nothing anchors me like a warm, savory bowl of oats first thing. I stumbled onto this combo one Sunday when I had half an avocado going brown and a couple of eggs that needed using up. One bite and I knew—this was going to become my morning ritual. Creamy, garlicky oats topped with cool avocado and a soft egg with a golden, runny yolk? It’s the kind of breakfast that makes you actually want to get out of bed.

Ingredients

• 1 cup old-fashioned rolled oats (certified gluten-free)
• 2 cups vegetable broth (Bonafide brand recommended) or water
• 1 tablespoon avocado oil or extra virgin olive oil
• 2 cloves garlic, minced
• ½ teaspoon sea salt (reduce if using salted broth)
• ¼ teaspoon freshly ground black pepper
• 1 ripe avocado, sliced
• 2 eggs (soft-boiled or fried)
• 1 teaspoon everything bagel seasoning
• ¼ teaspoon red pepper flakes
• Fresh microgreens or chopped chives, for topping
• Optional: halved cherry tomatoes, hot sauce

Instructions

1. Heat the oil: In a medium saucepan over medium heat, warm the avocado oil. Add the minced garlic and sauté for about 30 seconds until fragrant—don’t let it brown.
2. Toast the oats: Stir in the oats and toast for 1 minute, stirring frequently, until they smell nutty and are lightly coated in oil.
3. Cook the oats: Pour in the vegetable broth, add salt and pepper, and bring to a gentle boil. Reduce heat to medium-low and simmer for 4–5 minutes, stirring occasionally, until the oats are thick and creamy but still have a slight bite.
4. Prepare the eggs: While the oats cook, prepare your eggs. For soft-boiled: lower eggs into boiling water, cook 6½ minutes, then transfer to an ice bath. Peel and halve. For fried: cook in a lightly oiled skillet over medium heat until the whites are set but the yolk is still runny, about 3 minutes.
5. Assemble the bowls: Divide the savory oats between two bowls. Fan the avocado slices on top, then nestle the eggs alongside. Sprinkle generously with everything bagel seasoning and red pepper flakes.
6. Garnish and serve: Top with fresh microgreens or chives. Add cherry tomatoes or a drizzle of hot sauce if you like. Serve immediately while the oats are hot and the yolk is still beautifully runny.

Tips

• Use broth, not water. Vegetable broth adds a savory depth that water simply can’t match. Bonafide is our go-to because it’s free of “natural flavors” and other fillers.
• Don’t overcook the oats. You want them creamy with a slight chew—pull them off the heat a touch early since they’ll thicken as they sit.
• Ripen your avocado. A perfectly ripe avocado makes or breaks this bowl. It should give slightly when pressed but not feel mushy.
• Make it your own. Try sautéed mushrooms, a handful of baby spinach stirred into the hot oats, or a drizzle of chili crisp for extra kick.
• Meal prep friendly: Cook a batch of oats ahead and reheat with a splash of broth. Add fresh toppings when serving.