Sunshine Savory Oatmeal with Egg, Arugula, Tomatoes, & Avocado

🧂 Ingredients

• 1/3 cup certified gluten free oats {or regular oats if not following a gluten free diet}
• 2/3 cup unsweetened soy milk

  {or favorite plant based milk or low FODMAP milk}
• 1/8 teaspoon salt

  plus additional to taste
• 1 clove garlic*

  minced
• 1/2 teaspoon olive oil {to cook egg}
• 1 egg*

  poached {or over easy/sunny side up}
• 1 cup arugula {or leafy green of choice}
• 1/2 + cup cherry tomatoes
• 1/4 avocado**

  sliced
• Ground black pepper to taste
• Optional toppings

  see recipe notes below

Instructions

• 1 Combine oats, milk, and salt in a small pot. Heat on high until boiling, then
  reduce to low/simmer and stir in garlic. Cook for an additional ~5 minutes, or
  until oats are well cooked and creamy. Turn off heat until ready to serve.
• 2 While oats are cooking, poach egg using a silicon egg poacher. Heat a medium
  size pot on high until water boils, then turn to medium low. Grease egg holder
  with olive oil, and very carefully place it on top of the hot water. Crack egg
  into a small bowl, then pour egg into egg holder. Place a lid over the pot, and
  cook for ~ 5 minutes, or until egg white is thoroughly cooked, and egg yolk is
  desired consistency. Carefully remove egg holder from pot, and place in a small
  bowl until ready to serve.
• 3 To serve: Place arugula in a serving bowl, then top with oatmeal, egg, cherry
  tomatoes, and sliced avocado. Season to taste with salt and pepper. Add
  additional toppings as desired {the white balsamic vinegar adds a delicious hint
  of sweet and sour taste.}

Nutrition Info