Let’s face it, oatmeal can be a bit of a snore. It’s a quick breakfast staple—and a nutritious one too—but it doesn’t really give you that kick of excitement you need to start the day unless you’ve got the perfect toppings.
And when it comes to toppings, oatmeal is versatile. Strawberries, blueberries, brown sugar—the possibilities are endless. You can put practically whatever you want in the classic a.m. meal, but we’re willing to bet you usually go for something sweet. So why not add a savory touch? If you’re looking for a way to spice up your morning go-to, this recipe is perfect to switch up your bowl.
RELATED: 5 Savory Oatmeal Recipes to Make Over Your Breakfast Bowl
We took this weekday classic and combined it with one of our Sunday brunch faves, Huevos Rancheros. This Tex-Mex delight has all our favorite flavors, from fresh red peppers to pico de gallo. Not only is it super yummy, it’s full of nutrients to give you energy all day at only 398 calories. Your morning just got a whole lot saucier. Check out our recipe for Huev-Oat Rancheros in the video above.
How to Make It
Place stock and oats in a medium saucepan; bring to a boil over medium-high. Reduce heat to medium-low; cook, stirring often, until oats are tender and mixture has thickened, about 10 minutes. Add spinach; cook, stirring often, until wilted, about 2 minutes. Remove from heat; stir in 1 teaspoon of the cumin and ½ teaspoon of the salt. Cover to keep warm.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add bell pepper, onion, and remaining 1 teaspoon cumin and ¼ teaspoon salt. Cook, stirring often, until vegetables are tender and lightly browned, 6 to 8 minutes.
Meanwhile, stir together beans and pico de gallo in a medium bowl. Set aside.
Transfer bell pepper mixture to a plate; wipe skillet clean and return to heat over medium-low. Add remaining 1 tablespoon oil to skillet. Crack eggs into skillet; cook to desired degree of doneness, about 4 minutes for over-easy.
Divide oat-spinach mixture among 4 bowls; top evenly with bell pepper mixture, bean salsa, and eggs. Sprinkle bowls evenly with scallions, jalapeño slices, and black pepper. Serve hot.
Also appeared in: , January, 2019