Ingredients
- 1 1/2 tablespoons olive oil
- 1/4 cup onion finely chopped
- 1 cup steel-cut oats
- 2 cloves garlic minced
- 2 3/4 cups water
- 1/2 teaspoon sea salt
- Black pepper to taste
- 1/2 cup fresh baby arugula
- 1/2 cup sautéed mushrooms
- 2 soft-boiled eggs
- 1/4 cup cherry tomatoes halved
- 1 avocado sliced
- 1 lemon wedge
- 1/4 cup chives chopped
Instructions
- In a saucepan over medium heat, cook the onion with the oil until translucent. Add the oats, garlic, water, and salt. Bring the ingredients to a boil. Reduce the heat and simmer for about 18 to 20 minutes, until the oats are creamy but al dente. Stir as needed while cooking.
- Remove oatmeal from heat. Season with black pepper and stir. Serve in bowls topped with arugula, soft-boiled eggs, avocado slices, mushrooms, and cherry tomatoes. Squeeze a lemon wedge over each serving and sprinkle on chopped chives.
