Avocado & Oatmeal Breakfast Bowl
Warm oats topped with creamy avocado, blueberries, and a sprinkle of flaxseed — a filling, fiber-rich breakfast bowl.
Topping warm oats with avocado instead of butter or cream is a small swap that changes the whole character of this bowl.
Oats bring soluble fiber, a type well known for how it interacts with cholesterol in the body, and avocado layers on a source of unsaturated fat that's generally considered a better choice than saturated fats when it comes to cholesterol-conscious eating — together they're the reason this bowl carries its cholesterol tag. Ground flaxseed adds a bit more fiber and a plant source of omega-3s, and blueberries bring natural sweetness so the honey at the end stays optional. None of it requires any real cooking skill, just a pot of simmering oats and a few minutes of assembly.
Add the avocado just before eating so it stays fresh and doesn't brown sitting on the warm oats.
Ingredients
- ½ cup rolled oats
- 1 cup water or milk — or plant-based milk
- ½ ripe avocado — sliced
- 1 teaspoon ground flaxseed
- ¼ cup blueberries — fresh or frozen
- 1 teaspoon honey or maple syrup — optional
- ½ teaspoon cinnamon — optional
Instructions
- 1In a saucepan, bring water or milk to a boil.
- 2Add rolled oats, reduce heat, and simmer for 5–7 minutes until creamy.
- 3Stir in ground flaxseed and cinnamon.
- 4Pour oatmeal into a bowl, top with avocado slices and blueberries.
- 5Drizzle honey or maple syrup if desired, and serve warm.