This blog post was sponsored by The Quaker Oats Company in partnership for their More Taste, Less Waste campaign. All thoughts and opinions are my own. Thank you for supporting and making Chickpea in The City possible.
I can’t think of a breakfast I love more than eggs, some sort of vegetable and avocado. While I love my usual avocado toast, sometimes I need something else to add my fried eggs to that isn’t another piece of toast. After all, avocado toast is so 2016. But oats? …Now we’re talking!
This season I’ve been working with Quaker Oats to show how you can take your oats to the next level by using what you already have on hand. Creating unique yet simple dishes is what #MoreTasteLessWaste is all about. Everything from granola made with butternut squash and cashews to baked donuts with pumpkin, there’s nothing oats can’t do.
When I first started eating oats as a kid, I never thought I would make them savory, but because they are such a blank slate, you can add savory or sweet ingredients and customize them to your liking. If I could have my own personal oatmeal store, I would. After creating recipes and being a part of Quaker’s #MoreTasteLessWaste campaign, I have a newfound appreciation for reducing and reusing food waste and also thinking outside of the box when it comes to cooking and mixing up meals as often as you can. Adding variety to our cooking is what makes our food more interesting and drives us to get back into the kitchen each day.
Especially around the holidays, I love whipping up new dishes while still sticking to some of my same old favorite ingredients – like the canisters of oats that are forever stacked in my pantry. Not only is it convenient to have oats on hand for easy to prepare meals, but during the season of heavy traveling, making a savory bowl of oats in the morning comes in handy when you need a quick but nutritious breakfast option, with fiber which may help slow digestion, thus helping you feel full longer.
For the mornings I crave a bowl of oatmeal and want my veggie fix, this Savory Oat and Root Vegetable Breakfast Bowl is the perfect solution. It comes together in less than 10 minutes and serves two.
- 1 cup Quaker Quick 1-Minute Oats
- 1 cup vegetable broth or water
- 1 leftover medium roasted sweet potato
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic
- 1 tbsp olive oil or canola oil
- 2 eggs
- 1 avocado (smaller sized)
- 1 cup arugula
- ½ cup cherry tomatoes
- Optional additions: hot sauce, tahini, pesto
- Begin by cooking your oats over medium to high heat in a stovetop pan in 1 cup of vegetable broth (for added flavor) or water along with seasonings until oats become thick and fluffy.
- Place oats and leftover sweet potato in a large bowl alongside cherry tomatoes, arugula and avocado.
- On medium-high heat, crack two eggs in a pan of 1 tbsp coconut oil until the white is cooked. Top each bowl with an egg and finish with additional salt, pepper and optional hot sauce.
When cooking the oats, you can truly use whatever vegetables you have on hand, but I have to say sweet potatoes are my favorite. Broccoli, roasted cauliflower and zucchini make for great options as well. That’s the fun about reducing waste and using up what you’ve got – work with what you have!
Now I know what I’ll be making my family on Christmas morning!
If you’ll be making this recipe this holiday season, let me know by tagging #chickpeainthecity and #JustAddOats as I’d love to hear your thoughts on this savory breakfast bowl.
