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Home » Blog » Breakfast and Brunch Recipes » Mexican Breakfast Bowl with Oatmeal

Mexican Breakfast Bowl with Oatmeal

Cathy Roma Published: May 28, 2020

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Oatmeal goes savory in this Mexican breakfast bowl that is loaded with cheese, beans, guacamole, and topped with a runny egg.
Oatmeal goes savory in this Mexican breakfast bowl that is loaded with cheese, beans, guacamole, and topped with a runny egg.
Two Mexican Breakfast Bowls with tomatoes, guac and cilantro scattered around.

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. 

A Mexican Breakfast Bowl with Oatmeal topped with a six minute egg and guac on the side.

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.

A close up of a Mexican Breakfast Bowl with Oatmeal topped with a runny egg.

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.

Mexican Breakfast Bowl with Oatmeal all stirred up.

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!
Mexican Breakfast Bowl with Oatmeal all stirred up.

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
5 from 2 votes
A Mexican Breakfast Bowl with Oatmeal topped with a six minute egg and guac on the side.
Print
Mexican Breakfast Bowl with Oatmeal
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Oatmeal goes savory in this Mexican breakfast bowl that is loaded with cheese, beans, guacamole, and topped with a runny egg.

Course: Breakfast
Cuisine: Mexican
Keyword: Mexican breakfast bowl, oatmeal
Servings: 1 bowl
Calories: 488 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 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
Instructions
  1. 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).

  2. 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.

  3. 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.

Recipe Notes
  • 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!
Nutrition Facts
Mexican Breakfast Bowl with Oatmeal
Amount Per Serving
Calories 488 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g50%
Cholesterol 192mg64%
Sodium 899mg39%
Potassium 752mg21%
Carbohydrates 46g15%
Fiber 13g54%
Sugar 4g4%
Protein 24g48%
Vitamin A 1142IU23%
Vitamin C 14mg17%
Calcium 274mg27%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in March 2016 but was republished with new photos and tips in May 2020.

8

Breakfast and Brunch Recipes, Recipe breakfast bowl, egg, guacamole, hot sauce, Mexican, oatmeal, salsa, savory, steel cut oatmeal, 6 minute egg, black beans

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Mary Ann | The Beach House Kitchen says

    March 28, 2016 at 12:41 pm

    What a gorgeous breakfast bowl Cathy! Most of the time my breakfast bowls are sweet, but this savory bowl looks amazing!

    Reply
    • Cathy says

      March 28, 2016 at 1:37 pm

      Thanks Mary Ann. I love sweet oatmeal too, but it’s always fun to mix it up!

  2. Cheyanne @ No Spoon Necessary says

    March 28, 2016 at 2:11 pm

    5 stars
    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!

    Reply
    • Cathy says

      March 30, 2016 at 1:44 pm

      Austin is definitely one of my favorite places Cheyanne, for the food, music and kid-freeness! Texas food cannot be beat.

  3. Amanda | Yum In Your Tum says

    March 28, 2016 at 9:54 pm

    YUMMY! I have never tried a Mexican breakfast bowl, but this looks and sounds amazing!

    Reply
    • Cathy says

      March 30, 2016 at 1:42 pm

      Thanks Amanda! And works for lunch or dinner too!

  4. rebecca | DisplacedHousewife says

    March 29, 2016 at 2:10 am

    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

    Reply
    • Cathy says

      March 30, 2016 at 1:43 pm

      Asian flavors would be amazing with oatmeal. Gotta add that to my list!

  5. Annemarie @ justalittlebitofbacon says

    April 9, 2016 at 7:54 pm

    Usually I sweet oatmeal breakfast bowls (and smoothie bowls), but I could really get behind this savory version. And great pictures! Pinning. 🙂

    Reply
    • Cathy says

      April 10, 2016 at 11:35 pm

      Thanks Annemarie! I like savory and sweet equally, but when I’m in the mood for spicy in the am, this is it!

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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