Quaker Savory Oatmeal with Summer Vegetables

Servings: 2

Prep Time: 5

Cook Time: 10

Delicious savory oatmeal topped with fresh summer veggies, Pico de Gallo, and a fried egg. This dish comes together in a pinch and makes a balanced meal for breakfast or any time of day.

5 from 1 vote

Ingredients

1 teaspoon olive oil
2 garlic cloves, minced
1 ½ cups Quaker Old-Fashioned Oats
¾ teaspoon salt-free taco seasoning
¼ teaspoon paprika
3 cups water
⅛ teaspoon salt
½ cup fresh corn or frozen, heated
2 eggs
Oil Spray for cooking
½ avocado, sliced
¼ cup fresh Pico de Gallo
Chopped cilantro

Instructions

In a large saucepan, heat the oil over medium-high heat. Add the garlic and cook for 30 seconds, until fragrant.
Add the oats and ½ teaspoon of taco seasoning, paprika, and salt. Stir and toast for 30 minutes before adding the water. Stir to combine and bring to a boil before reducing the heat to medium. Simmer for 5-6 minutes or until the oats are cooked, thickened, and creamy. Add more water if necessary, to taste.
Meanwhile, in a separate skillet, fry the eggs sunny-side up or over-easy.
Place the corn in a microwave-safe dish combined with ¼ teaspoon of taco seasoning, and heat for 30 seconds to 1 minute.
To serve, divide the cooked oatmeal into two bowls, top with corn, Pico de Gallo, avocado slices, the egg, and chopped cilantro.

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