50+ Easy and Delicious Oatmeal Lunch Recipes for Every Taste

When we think of oatmeal, we often associate it with breakfast, but this versatile grain deserves a spot at your lunch table as well. Oatmeal is not only nutritious, but it’s also incredibly adaptable, offering endless possibilities for both savory and sweet dishes.

Whether you’re looking for something hearty and filling or light and refreshing, oatmeal can be transformed into a satisfying lunch that fuels your day.

In this post, we’re bringing you over 50 unique oatmeal lunch recipes that will change the way you think about this humble grain.

From savory oats topped with creamy avocado and eggs to sweet oatmeal bowls bursting with fruit and nuts, these recipes are perfect for any palate.

So, let’s dive into the world of oatmeal lunches that are as delicious as they are nourishing.

50+ Easy and Delicious Oatmeal Lunch Recipes for Every Taste

Oatmeal is a highly underrated ingredient when it comes to lunchtime, but it’s time to embrace its full potential. With its versatility and nutritional benefits, oatmeal can be transformed into a wide variety of savory and sweet dishes, making it the perfect meal for any craving.

Whether you’re meal prepping for the week or looking for a quick, satisfying lunch, these 50+ oatmeal recipes will inspire you to get creative with your oats.

Not only will they provide you with the energy you need to power through the rest of your day, but they’ll also introduce new flavors and textures to your lunch routine.

So, go ahead—try one (or a few!) of these recipes and discover how oatmeal can be the star of your midday meal.

Savory Oatmeal with Avocado and Poached Eggs

This savory oatmeal recipe combines the heartiness of oats with the richness of avocado and the protein-packed goodness of poached eggs. It’s an ideal lunch option for anyone looking for a healthy and satisfying meal. The smooth avocado adds creaminess, while the poached egg brings a touch of indulgence to the dish. Lightly seasoned with salt, pepper, and a drizzle of olive oil, it’s a nourishing bowl that will keep you full and energized throughout the afternoon.

Recipe

• 1 cup steel-cut oats
• 2 cups vegetable broth or water
• 1 ripe avocado, sliced
• 2 eggs
• Salt and pepper, to taste
• Olive oil, for drizzling
• Red pepper flakes (optional)
• Fresh herbs (parsley or chives) for garnish

Instructions

1. Bring the vegetable broth (or water) to a boil in a medium saucepan.
2. Stir in the oats, reduce the heat to low, and simmer uncovered for 20-25 minutes, or until the oats are tender and have absorbed most of the liquid. Stir occasionally.
3. Meanwhile, poach the eggs. Bring a small pot of water to a simmer. Add a splash of vinegar (optional) and gently slide the eggs in, cooking for about 3-4 minutes for a soft yolk.
4. Once the oats are ready, divide them between two bowls.
5. Top each bowl with sliced avocado and a poached egg. Season with salt, pepper, and a drizzle of olive oil. Sprinkle with red pepper flakes and fresh herbs if desired.
6. Serve immediately and enjoy a warm, savory, and satisfying lunch.

This savory oatmeal bowl offers a delightful twist on the traditional oatmeal dish, making it a perfect lunch option for those seeking something hearty and nourishing. The combination of oats, avocado, and poached eggs creates a meal that’s not only delicious but also packed with fiber, healthy fats, and protein. Whether you’re craving something warm and savory or want to try a new lunch idea, this dish checks all the boxes for a balanced, filling, and flavorful meal.

Sweet Oatmeal with Cinnamon Apples and Walnuts

This sweet oatmeal recipe is a cozy and comforting choice for lunch, featuring warm, spiced apples, crunchy walnuts, and a touch of cinnamon. The sweetness of the apples and the hearty texture of the oats create a harmonious balance, while the walnuts provide a satisfying crunch. Perfect for those who enjoy a slightly sweet, yet nutritious lunch option, this dish will leave you feeling full and satisfied, with a comforting sweetness that’s not overwhelming.

Recipe

• 1 cup rolled oats
• 2 cups milk (or almond milk for a dairy-free option)
• 1 medium apple, diced
• 1 tablespoon butter or coconut oil
• 1 teaspoon ground cinnamon
• 1 tablespoon honey or maple syrup
• ¼ cup walnuts, chopped
• Pinch of salt

Instructions

1. In a medium saucepan, combine the oats and milk. Bring to a simmer over medium heat, stirring occasionally. Cook for about 5-7 minutes until the oats are tender and the mixture has thickened.
2. While the oats are cooking, melt butter or coconut oil in a separate pan over medium heat. Add the diced apples, cinnamon, and a pinch of salt. Sauté for about 5-6 minutes, until the apples are tender and caramelized.
3. Once the oats are ready, stir in honey or maple syrup for sweetness.
4. Divide the oatmeal between two bowls. Top each with the sautéed apples, a sprinkle of walnuts, and a little extra cinnamon, if desired.
5. Serve warm and enjoy!

This sweet oatmeal with cinnamon apples and walnuts is the perfect midday meal, offering a balanced combination of fiber, healthy fats, and a touch of natural sweetness. The warm, spiced apples create an irresistible aroma, while the oats provide a satisfying base. The walnuts not only add texture but also a boost of protein and omega-3s. This comforting bowl of oatmeal is a delicious way to enjoy a hearty, sweet lunch that will keep you energized and content.

Mediterranean Oatmeal with Feta and Cherry Tomatoes

For those looking for a Mediterranean-inspired lunch, this savory oatmeal with feta cheese, cherry tomatoes, and olives offers a fresh and flavorful twist. The creamy feta pairs beautifully with the tangy tomatoes and briny olives, creating a balanced, nutrient-dense meal that feels light but satisfying. Perfect for a warm, savory lunch, this dish is a fun way to enjoy oatmeal while incorporating the flavors of the Mediterranean into your daily routine.

Recipe

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• ½ cup crumbled feta cheese
• ¼ cup Kalamata olives, sliced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley for garnish

Instructions

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the oats and reduce the heat to a simmer. Cook for 5-7 minutes, stirring occasionally, until the oats are tender and the liquid is mostly absorbed.
2. While the oats are cooking, heat olive oil in a small skillet over medium heat. Add the cherry tomatoes and sauté for about 3-4 minutes, just until softened.
3. Once the oats are cooked, stir in dried oregano, salt, and pepper to taste.
4. Divide the oatmeal into bowls, then top with the sautéed tomatoes, crumbled feta, and olives.
5. Garnish with fresh basil or parsley, and serve immediately.

This Mediterranean oatmeal with feta and cherry tomatoes is a refreshing and vibrant lunch option that’s both healthy and satisfying. The combination of the savory oats, creamy feta, and tangy tomatoes makes for a deliciously unique meal, while the olives and oregano bring a true Mediterranean flair. Whether you’re seeking a lighter lunch or want to try something different with your oats, this dish offers a perfect balance of flavor, freshness, and nutrition.

Tropical Oatmeal with Mango and Coconut

This tropical oatmeal recipe transports you to a warm, sunny destination with the vibrant flavors of ripe mango and creamy coconut. Topped with shredded coconut and a drizzle of honey, it’s a refreshing and naturally sweet lunch option that combines fiber-rich oats with tropical fruit. The coconut adds a delicious richness, while the mango provides a juicy, refreshing contrast. This oatmeal is perfect for anyone looking to enjoy a light yet satisfying lunch with a taste of the tropics.

Recipe

• 1 cup rolled oats
• 2 cups coconut milk (or regular milk)
• 1 ripe mango, peeled and diced
• 2 tablespoons shredded coconut
• 1 tablespoon honey or maple syrup
• Pinch of salt
• Lime wedges (optional)

Instructions

1. In a medium saucepan, bring the coconut milk to a simmer. Add the oats and reduce the heat to medium-low. Cook for about 5-7 minutes, stirring occasionally, until the oats are tender and the liquid is absorbed.
2. While the oats are cooking, dice the mango and set it aside.
3. Once the oatmeal is ready, stir in a pinch of salt and sweeten with honey or maple syrup to taste.
4. Divide the oatmeal into bowls and top with fresh mango, shredded coconut, and a squeeze of lime juice, if desired.
5. Serve warm and enjoy a tropical, flavorful lunch!

This tropical oatmeal with mango and coconut is a delicious and refreshing twist on traditional oatmeal. The creamy coconut milk and the sweetness of the mango make for a flavorful combination, while the shredded coconut adds texture and richness. It’s a perfect option for a lunch that feels indulgent but is still light and healthy. Whether you’re craving something sweet and refreshing or simply want to brighten up your lunch, this tropical oatmeal offers a delicious escape.

Spicy Oatmeal with Sautéed Spinach and Chiles

This spicy oatmeal recipe is a savory, flavorful dish that combines hearty oats with the earthiness of sautéed spinach and a kick of heat from chiles. Perfect for those who love bold flavors, the dish is rich in vitamins and minerals, making it both nutritious and satisfying. The combination of spicy, garlicky sautéed spinach and the creamy oatmeal base provides a unique, comforting lunch that’s perfect for anyone who enjoys a little heat in their meals.

Recipe

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup fresh spinach
• 1-2 fresh chiles (jalapeño or serrano), sliced
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the oats and reduce the heat to low. Simmer for about 5-7 minutes, stirring occasionally, until the oats are tender and the liquid has been absorbed.
2. While the oats are cooking, heat olive oil in a pan over medium heat. Add minced garlic and sliced chiles, sautéing for 1-2 minutes until fragrant.
3. Add the spinach to the pan and sauté until wilted, about 3-4 minutes. Stir in the soy sauce, salt, and pepper to taste.
4. Once the oats are ready, spoon them into bowls and top with the sautéed spinach and chiles. Sprinkle with red pepper flakes for extra heat if desired.
5. Serve warm and enjoy a spicy, savory oatmeal dish that’s both satisfying and full of flavor.

This spicy oatmeal with sautéed spinach and chiles is a unique, flavorful take on traditional savory oatmeal. The heat from the chiles and the savory depth from the garlic and soy sauce balance perfectly with the creaminess of the oats. It’s a nutritious, bold lunch option that’s perfect for anyone looking for a hearty meal with a bit of spice. With vibrant flavors and a satisfying texture, this dish is a wonderful way to enjoy oatmeal in a savory, spicy form.

Oatmeal with Roasted Sweet Potatoes and Black Beans

This savory oatmeal recipe combines the earthy flavors of roasted sweet potatoes and black beans with the comforting texture of oats. The sweet potatoes provide a subtle sweetness, while the black beans add protein and fiber, making this dish a filling and nutritious lunch. Topped with a dollop of sour cream or Greek yogurt, this hearty bowl offers a perfect balance of flavors and textures for a well-rounded and satisfying meal.

Recipe

• 1 cup steel-cut oats
• 2 cups vegetable broth or water
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Greek yogurt or sour cream (for serving)
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potato on a baking sheet and drizzle with olive oil. Season with salt, pepper, cumin, and paprika. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the steel-cut oats and reduce the heat to low. Simmer for 20-25 minutes, stirring occasionally, until the oats are tender and most of the liquid is absorbed.
3. Once the oats are ready, stir in the cooked black beans and a pinch of salt and pepper.
4. Divide the oatmeal into bowls and top with roasted sweet potatoes. Add a dollop of Greek yogurt or sour cream, and garnish with fresh cilantro.
5. Serve warm and enjoy a savory, hearty, and well-balanced lunch.

This oatmeal with roasted sweet potatoes and black beans offers a comforting and nutritious lunch that’s full of flavor and texture. The sweet potatoes provide a lovely caramelized sweetness, while the black beans add protein and fiber for a filling meal. Topped with creamy Greek yogurt or sour cream, this dish becomes a satisfying bowl of goodness. Perfect for a hearty lunch, this oatmeal offers a warm and fulfilling meal that’s both savory and rich in nutrients.

Oatmeal with Roasted Brussels Sprouts and Bacon

This savory oatmeal is a delicious and unique twist on traditional oatmeal, combining the crispy richness of bacon with the earthy flavor of roasted Brussels sprouts. The bacon adds a smoky crunch, while the Brussels sprouts provide a hearty and nutritious component to the meal. The combination of savory, smoky, and slightly bitter flavors makes this a perfect lunch for anyone looking for a savory oatmeal bowl that’s filling, flavorful, and comforting.

Recipe

• 1 cup steel-cut oats
• 2 cups vegetable broth or water
• 1 cup Brussels sprouts, trimmed and halved
• 4 strips of bacon
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar (optional)
• Fresh thyme or rosemary for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy and golden brown.
2. While the Brussels sprouts roast, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove the bacon and drain on paper towels. Once cooled, crumble the bacon into small pieces.
3. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the steel-cut oats, reduce the heat, and simmer for 20-25 minutes, stirring occasionally, until the oats are cooked through and tender.
4. Once the oats are done, divide them into bowls. Top each bowl with roasted Brussels sprouts, crumbled bacon, and a drizzle of balsamic vinegar, if desired.
5. Garnish with fresh thyme or rosemary and serve warm.

This oatmeal with roasted Brussels sprouts and bacon is an unexpected yet wonderfully savory and satisfying dish. The crispy bacon and tender Brussels sprouts create a perfect contrast with the creamy oatmeal base. The dish is filling, hearty, and packed with flavor, making it an ideal lunch option for those who want something unique and nourishing. Whether you’re a fan of savory breakfasts or just looking to try a new way to enjoy oatmeal, this recipe is sure to become a favorite.

Oatmeal with Grilled Chicken and Pesto

This savory oatmeal is a fusion of comforting oats and Mediterranean-inspired flavors, featuring grilled chicken and a fresh, herby pesto sauce. The grilled chicken adds lean protein, while the pesto provides a burst of fresh basil, garlic, and Parmesan cheese. This nutrient-packed oatmeal is perfect for a light yet filling lunch, offering a savory and satisfying bowl of goodness that balances richness and freshness beautifully.

Recipe

• 1 cup rolled oats
• 2 cups chicken broth or water
• 1 grilled chicken breast, sliced
• 2 tablespoons pesto (store-bought or homemade)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh basil for garnish
• Shaved Parmesan cheese (optional)

Instructions

1. In a medium saucepan, bring the chicken broth (or water) to a boil. Add the oats, reduce the heat, and simmer for 5-7 minutes, stirring occasionally, until the oats are tender and the liquid has been absorbed.
2. While the oats cook, grill or pan-sear the chicken breast until fully cooked through, about 6-8 minutes per side. Once cooked, slice the chicken into thin strips.
3. Once the oatmeal is ready, stir in salt and pepper to taste.
4. Divide the oatmeal into bowls. Top each bowl with sliced grilled chicken, a spoonful of pesto, and a drizzle of olive oil.
5. Garnish with fresh basil and shaved Parmesan, if desired. Serve warm.

This oatmeal with grilled chicken and pesto is a savory, satisfying, and protein-packed lunch option that combines the warmth and comfort of oats with the fresh, herbaceous flavors of pesto. The grilled chicken adds lean protein, while the pesto brings a burst of Mediterranean flavors that elevate the dish. This oatmeal is a great choice for anyone looking for a wholesome and delicious lunch that’s both filling and flavorful. It’s perfect for those who want a savory, nutrient-dense meal that offers something new and exciting.

Oatmeal with Roasted Butternut Squash and Sage

This savory oatmeal is a fall-inspired dish that combines the natural sweetness of roasted butternut squash with the earthy flavor of sage. The creamy oats serve as the perfect base to highlight the roasted squash and the aromatic sage, creating a warm, comforting lunch option that’s full of rich, seasonal flavors. The dish is easy to make and packed with nutrients, making it a great choice for a filling and flavorful lunch.

Recipe

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 1 cup butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 2 tablespoons fresh sage, finely chopped
• Salt and pepper, to taste
• 1 tablespoon maple syrup (optional)
• Crumbled feta or goat cheese (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
2. While the squash roasts, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the oats, reduce the heat, and simmer for 5-7 minutes, stirring occasionally, until the oats are tender and most of the liquid has been absorbed.
3. In the last 1-2 minutes of cooking the oats, stir in the chopped fresh sage, allowing the flavors to infuse the oats.
4. Once the oats are ready, divide them into bowls and top with roasted butternut squash.
5. Optionally, drizzle with a little maple syrup for added sweetness, and top with crumbled feta or goat cheese.
6. Serve warm and enjoy!

This oatmeal with roasted butternut squash and sage is a deliciously warm and comforting lunch that celebrates the rich flavors of fall. The creamy oats provide a perfect base for the sweet and caramelized squash, while the sage adds a fragrant earthiness to the dish. Whether you choose to add a touch of maple syrup or top it with crumbled cheese, this dish is filling, nourishing, and full of seasonal flavor. It’s an ideal choice for anyone craving a savory, hearty meal that’s both nutritious and satisfying.

Oatmeal with Turkey Sausage and Peppers

This savory oatmeal combines hearty oats with the flavorful kick of turkey sausage and colorful bell peppers. The turkey sausage provides a lean source of protein, while the peppers add a crisp, slightly sweet crunch that pairs beautifully with the creamy oatmeal. This dish is a satisfying and nutritious lunch option that brings together classic comfort food flavors in a unique and unexpected way. It’s perfect for anyone looking for a savory and filling oatmeal meal that’s both healthy and flavorful.

Recipe

• 1 cup rolled oats
• 2 cups chicken broth or water
• 2 turkey sausage links, sliced
• 1 bell pepper, diced
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. In a medium saucepan, bring the chicken broth (or water) to a boil. Add the oats, reduce the heat, and simmer for 5-7 minutes, stirring occasionally, until the oats are tender and the liquid has been absorbed.
2. While the oats cook, heat olive oil in a skillet over medium heat. Add the turkey sausage slices and cook until browned, about 5-6 minutes.
3. Add the diced onion and bell pepper to the skillet with the sausage and sauté for another 4-5 minutes, until the vegetables are softened. Season with smoked paprika, salt, and pepper.
4. Once the oats are ready, stir them to fluff up and add a pinch of salt and pepper.
5. Divide the oatmeal into bowls, topping with the turkey sausage and pepper mixture.
6. Garnish with fresh parsley and serve warm.

This oatmeal with turkey sausage and peppers is a savory and satisfying dish that’s both hearty and healthy. The turkey sausage adds protein, while the peppers bring a delightful crunch and sweetness that balances the richness of the oats. It’s a perfect lunch option for those who enjoy a savory meal and want to try something new with their oatmeal. This dish is both comforting and nutritious, making it a great choice for a filling, wholesome lunch.

Oatmeal with Spinach, Feta, and Sun-Dried Tomatoes

This savory oatmeal recipe features a Mediterranean twist with the earthy flavor of spinach, tangy feta cheese, and the richness of sun-dried tomatoes. The creamy oats act as the perfect base to complement these bold flavors, creating a savory and nutritious dish that’s both satisfying and packed with nutrients. It’s an excellent option for lunch, offering a quick, easy, and flavorful way to enjoy oatmeal in a savory form.

Recipe

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar (optional)

Instructions

1. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the oats, reduce the heat, and simmer for 5-7 minutes, stirring occasionally, until the oats are cooked and most of the liquid is absorbed.
2. While the oats are cooking, heat olive oil in a small skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted.
3. Stir in the sun-dried tomatoes and cook for another 1-2 minutes.
4. Once the oats are done, stir in the sautéed spinach and sun-dried tomatoes, season with salt and pepper to taste.
5. Divide the oatmeal into bowls, topping each with crumbled feta cheese and a drizzle of balsamic vinegar if desired.
6. Serve warm.

This oatmeal with spinach, feta, and sun-dried tomatoes is a savory, Mediterranean-inspired dish that brings a burst of flavor to your lunch. The tangy feta, earthy spinach, and rich sun-dried tomatoes perfectly complement the creamy oats, making for a filling and nutritious meal. This is a wonderful option for anyone looking to enjoy a savory oatmeal dish that’s not only packed with flavor but also full of healthy ingredients. It’s an easy-to-make, nutrient-dense lunch that will keep you full and satisfied.

Oatmeal with Roasted Garlic, Mushrooms, and Thyme

This savory oatmeal features the rich and aromatic flavors of roasted garlic, earthy mushrooms, and fresh thyme. The roasted garlic adds a sweet, caramelized depth to the dish, while the mushrooms offer a satisfying umami flavor. The creamy oats bring everything together in a comforting, hearty bowl. This dish is perfect for a warm and filling lunch, offering both comfort and sophistication in every bite. It’s a great choice for those who love mushrooms and garlic in their savory meals.

Recipe

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 3-4 cloves garlic, unpeeled
• 1 cup mushrooms, sliced (button, cremini, or a mix)
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Place the garlic cloves (unpeeled) on a baking sheet and roast for 15-20 minutes, until soft and fragrant. Once done, remove the garlic, peel the skins, and mash the garlic with a fork.
2. While the garlic roasts, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the oats, reduce the heat, and simmer for 5-7 minutes until the oats are cooked and tender.
3. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until browned and softened, about 5-6 minutes. Stir in the roasted garlic and fresh thyme, cooking for another 2 minutes.
4. Once the oats are done, stir in the sautéed mushroom mixture. Season with salt and pepper to taste.
5. Divide the oatmeal into bowls and garnish with fresh parsley.
6. Serve warm.

This oatmeal with roasted garlic, mushrooms, and thyme is a savory, comforting dish that combines rich, earthy flavors with the creamy goodness of oats. The roasted garlic adds a sweet depth, while the mushrooms provide a savory umami taste. The thyme gives the dish a fragrant, herbal touch, making it a truly satisfying lunch. This is a perfect option for those looking to enjoy a hearty and flavorful oatmeal that’s both nourishing and full of delicious, savory flavors.

Oatmeal with Avocado, Tomato, and Poached Egg

This unique savory oatmeal combines creamy avocado, juicy tomato, and a perfectly poached egg for a satisfying and healthy lunch. The richness of avocado adds a smooth texture, while the poached egg provides protein and a velvety yolk that mixes beautifully with the oats. The addition of fresh tomato adds a burst of flavor, making this dish a complete, balanced meal. It’s perfect for those seeking a nutritious, filling, and visually appealing lunch option.

Recipe

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 1 ripe avocado, sliced
• 1 tomato, diced
• 1 egg
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro or parsley for garnish
• 1 teaspoon lime juice (optional)

Instructions

1. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the oats, reduce the heat, and simmer for 5-7 minutes, stirring occasionally, until the oats are tender and most of the liquid is absorbed.
2. While the oats cook, poach the egg. Fill a small saucepan with water, add a pinch of salt, and bring it to a gentle simmer. Crack the egg into the simmering water and cook for 3-4 minutes, or until the white is set but the yolk remains runny.
3. Once the oats are cooked, stir in salt and pepper to taste.
4. Divide the oatmeal into bowls and top with the sliced avocado, diced tomato, and poached egg.
5. Drizzle with olive oil, season with additional salt and pepper, and add a squeeze of lime juice for extra freshness.
6. Garnish with fresh cilantro or parsley and serve immediately.

This oatmeal with avocado, tomato, and a poached egg offers a fresh, satisfying lunch that’s both comforting and nourishing. The creamy avocado and runny poached egg add richness, while the tomato brings a burst of freshness and juiciness. The oatmeal provides a hearty base for this colorful combination, making for a balanced meal that’s as nutritious as it is delicious. It’s an ideal option for anyone seeking a filling, flavorful, and wholesome lunch.

Oatmeal with Bacon, Leeks, and Blue Cheese

For those who enjoy a more indulgent savory oatmeal, this recipe features crispy bacon, caramelized leeks, and tangy blue cheese. The bacon adds a smoky crunch, while the leeks offer a subtle sweetness and the blue cheese introduces a bold, creamy flavor that pairs perfectly with the oats. This dish is decadent yet comforting, making it a great choice for a lunch that feels like a treat but is still packed with nutrition.

Recipe

• 1 cup rolled oats
• 2 cups chicken broth or water
• 3 slices bacon, chopped
• 1 leek, cleaned and sliced thin
• 1/4 cup crumbled blue cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh chives for garnish

Instructions

1. In a medium saucepan, bring the chicken broth (or water) to a boil. Add the oats, reduce the heat, and simmer for 5-7 minutes, stirring occasionally, until the oats are tender and the liquid is absorbed.
2. While the oats cook, heat a skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Remove the bacon and set aside.
3. In the same skillet, add the olive oil and sauté the leeks for 4-5 minutes, or until softened and slightly caramelized.
4. Once the oats are done, season with salt and pepper, then stir in the cooked bacon and sautéed leeks.
5. Divide the oatmeal into bowls and top with crumbled blue cheese.
6. Garnish with fresh chives and serve immediately.

This oatmeal with bacon, leeks, and blue cheese is a rich and satisfying dish that combines smoky, savory, and creamy flavors. The crispy bacon and caramelized leeks add depth and texture, while the blue cheese brings a tangy, creamy element that makes the oatmeal feel luxurious. This hearty meal is perfect for anyone looking to indulge in a flavorful and filling lunch that still feels light thanks to the wholesome oats. It’s a great way to enjoy oatmeal in a more decadent, savory form.

Oatmeal with Roasted Butternut Squash, Sage, and Parmesan

This fall-inspired savory oatmeal features roasted butternut squash, fragrant sage, and nutty parmesan cheese. The sweetness of the roasted squash complements the earthy sage, while the parmesan adds a savory, umami flavor that enhances the creamy oats. This dish is warm and comforting, with the perfect balance of sweet, savory, and herbal notes, making it an ideal lunch for cooler weather or anyone craving a hearty, nutritious meal.

Recipe

• 1 cup rolled oats
• 2 cups vegetable broth or water
• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 tablespoon fresh sage, chopped
• 1/4 cup grated parmesan cheese
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the squash roasts, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the oats, reduce the heat, and simmer for 5-7 minutes, stirring occasionally, until the oats are tender.
3. Stir in the fresh sage to the oatmeal and cook for an additional 1-2 minutes.
4. Once the squash is roasted, fold it into the cooked oatmeal, mixing well.
5. Divide the oatmeal into bowls and top with grated parmesan cheese.
6. Garnish with fresh thyme and serve warm.

This oatmeal with roasted butternut squash, sage, and parmesan is a rich and savory dish that brings together the best of fall flavors. The sweetness of the roasted squash and the earthy, fragrant sage are beautifully complemented by the nutty, umami flavor of parmesan cheese. This dish is perfect for a cozy, hearty lunch that’s still full of wholesome ingredients. It’s a great choice for anyone looking for a savory oatmeal option with a comforting, seasonal twist.

Note: More recipes are coming soon!