This post may contain affiliate links. Please see my affiliate disclosure for more information.
Oatmeal goes savory in this Mexican breakfast bowl that is loaded with cheese, beans, guacamole, and topped with a runny egg.
This Mexican breakfast bowl with oatmeal is all about the layering of flavors while keeping it hearty, satisfying, and healthy.
I start with a scoop of nutty, creamy steel cut oats and top it with homemade guacamole, black beans, salsa, tomatoes, a sprinkle of shredded cheese, scallions, and cilantro. And of course an egg with that perfectly runny yolk.
Savory oatmeal in a breakfast bowl?
Now you might be thinking….oatmeal and guacamole? And my answer is a resounding yes. Steel cut oats have this nutty flavor and slightly chewier texture that lend itself well to savory preparations.
They are also filling, high in fiber and low in cholesterol. I honestly don’t even miss the tortillas found in so many Mexican breakfast favorites.
The great thing about this Mexican breakfast bowl is you can really make it your own. You can skip the cheese, use different beans, make your own salsa or pico de gallo or opt for your favorite store brand.
For me guacamole (recipe is linked) is a must, but avocado slices work nicely here too. Just pile on your favorite toppings, grab a spoon and dig in.
This Mexican breakfast bowl is definitely a healthier, more responsible version some tex-mex favorites, but that doesn’t mean it’s boring.
Tips for success
- I like to use the quick-soak method for steel cut oats so they’re ready for breakfast in the morning. Instant steel cut oatmeal is also a quick and easy alternative.
- Remember that 1 serving of oatmeal is 1/4 cup oats which yields about 1 cup cooked oatmeal.
- Make it your own! Swap out beans, cheese, or sliced avocado for the guac.
- A 6 minute egg is my favorite because I love a super runny yolk, but a fried or hard-boiled egg can be substituted.
- I think these Mexican breakfast bowls are the best when they’re all stirred up and mixed together!
More Mexican meals
- Chicken Burrito Bowls with Avocado Dressing
- Layered Mexican Salad in a Jar
- Nacho Fiesta Roll-Ups
- Margarita Chicken Tacos
- Easy Chicken Enchilada Casserole
Oatmeal goes savory in this Mexican breakfast bowl that is loaded with cheese, beans, guacamole, and topped with a runny egg.
- 1/4 cup steel cut oats, cooked (or 1 serving instant steel cut oatmeal)
- 1 6-minute egg
- 1/4 cup guacamole
- 1/4 cup black beans, warmed
- 1/4 cup salsa (or pico de gallo)
- 2 Tbsp tomatoes, diced
- 2 Tbsp shredded Mexican cheese blend
- 1 Tbsp scallions, sliced
- 2 tsp cilantro, minced
- hot sauce to taste
- salt and pepper
-
Prepare one serving of steel cut oatmeal according to package directions and season with salt. (A quarter cup of oats yields about 1 cup of cooked oatmeal).
-
Make your 6-minute egg while your oatmeal cooks. Bring a saucepan of water to a rolling boil. Lower the egg gently into the water with a slotted spoon. Boil the egg for EXACTLY 6 minutes and plunge into a bowl of ice water. Peel the egg.
-
Scoop oatmeal into a bowl and top with guacamole, black beans, salsa, tomatoes, cheese, scallions, cilantro, hot sauce. Cut the 6-min egg in half and place on top and season the bowl with salt and pepper to serve.
- like to use the quick-soak method for steel cut oats so they’re ready for breakfast in the morning. Instant steel cut oatmeal is also a quick and easy alternative.
- Remember that 1 serving of oatmeal is 1/4 cup oats which yields about 1 cup cooked oatmeal.
- Make it your own! Swap out beans, cheese, or sliced avocado for the guac.
- A 6 minute egg is my favorite because I love a super runny yolk, but a fried or hard-boiled egg can be substituted.
- I think these Mexican breakfast bowls are the best when they’re all stirred up and mixed together!
Update Notes: This post was originally published in March 2016 but was republished with new photos and tips in May 2020.
8
Mary Ann | The Beach House Kitchen says
What a gorgeous breakfast bowl Cathy! Most of the time my breakfast bowls are sweet, but this savory bowl looks amazing!
Cathy says
Thanks Mary Ann. I love sweet oatmeal too, but it’s always fun to mix it up!
Cheyanne @ No Spoon Necessary says
The Austin City Limits music festival sounds like a fabulous annual tradition, Cathy! And YAAAHHHS Texas has some of the best dang food!! Loving these breakfast bowls, dear! I could (and will) totally eat these for more than just breakfast though! LOVE the layers of delicious Mexican flavors! I haven’t had breakfast yet and I am going to go see if I have all the ingredients to make these bowls, because Holy Cow – YUMMM! Pinned! Cheers, friend!
Cathy says
Austin is definitely one of my favorite places Cheyanne, for the food, music and kid-freeness! Texas food cannot be beat.
Amanda | Yum In Your Tum says
YUMMY! I have never tried a Mexican breakfast bowl, but this looks and sounds amazing!
Cathy says
Thanks Amanda! And works for lunch or dinner too!
rebecca | DisplacedHousewife says
I just got into savory oatmeal in the past year and I love it. I usually go for asian flavors (probably because of the congee vibe)…but I love the mexican take. Sounds sooo good!!! xo
Cathy says
Asian flavors would be amazing with oatmeal. Gotta add that to my list!
Annemarie @ justalittlebitofbacon says
Usually I sweet oatmeal breakfast bowls (and smoothie bowls), but I could really get behind this savory version. And great pictures! Pinning. 🙂
Cathy says
Thanks Annemarie! I like savory and sweet equally, but when I’m in the mood for spicy in the am, this is it!
Lynn says
Hi there!
I just made this literally a few minutes ago and have to say it’s even more yummy than I anticipated! I’m fairly new to savoury oatmeal and was looking for another way to enjoy it without sugar, basically – and this sure fits the bill. I’m a huge burrito lover, so it was a no brainer to try this out – and it’s every bit as enjoyable! A huge bonus is that it’s a bit quicker to prepare – and not to mention, no GMO wheat or corn! This’ll be a go-to for me! Thanks 🙂
Cathy Roma says
Thanks so much for your wonderful comment. I’m a burrito gal through and through and this is an almost* guilt free way to enjoy all the flavors. And use this as a jumping off point for savory oatmeal, so many fun ways to prepare.