Mexican Breakfast Bowl with Oatmeal

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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.

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

5 from 1 vote

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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.