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  • Angela Castrigno

Eggs Over Oatmeal

Overnight oats recipes are all over the most popular food blogs and Pinterest boards these days. I have to say, overnight oats have literally changed my morning life as far as time saving is concerned. I LOVE oatmeal, but I find that it doesn't give me long lasting energy unless I pack it with protein.

My most energizing breakfast comes from eggs. But on these cool, rainy spring mornings, I crave that warm, bulky, comfort feeling you get from eating a freshly cooked bowl of oatmeal. So, I figured, why not just combine the two?!

Many oatmeal recipes call for sweet ingredients like fruit and brown sugar, I prefer a more savory style. Here's my current favorite recipe:

Eggs Over Oatmeal (single serving)


  • 1/2 cup old fashioned rolled oats (I love Bob's Red Mill Gluten Free Oats)

  • 1 cup water

  • 2 pinches sea salt

  • 1/8 Teaspoon cinnamon

  • 1 Tablespoon chia seeds

  • 1/4 cup of your favorite granola or chopped nuts (gives a little crunch for variety in texture - bacon is also a delicious option here)

  • 1 egg, poached


  1. Bring water and 1 pinch of sea salt to a boil in a small pot. Stir in oats, lower to simmer and cook uncovered for 10-15 minutes (depending on your texture preference).

  2. Meanwhile, mix remaining sea salt, cinnamon, granola or nuts, and chia seeds in bowl you will use to eat your oatmeal out of. Poach 1 egg to your liking.

  3. When oats are finished, mix dry ingredients into the pot with the oats until combined. Pour resulting mixture back into your bowl and place the egg on top.

  4. Break the egg, mix in the yolk and enjoy!


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