Sweet oatmeal is so last season.
I mean not really. But let's pretend. I've said it before and I'll say it again (because I'm weird). I don't like sweet things for breakfast unless they come in the form of pancakes or waffles. But ordering a heaping cup of white flour doused in wannabe "maple syrup" (AKA artificially flavored high-fructose corn syrup) isn't my jam, so I'm the gal that always orders the harvest vegetable omelets with local goat cheese and poached eggs with sweet potato hash. #Weeeeeirdo.
So it makes complete sense that I don't like sweet oatmeal in the morning, either. It's not because I don't want to eat a lot of sugar in the morning. While that may be true, it's more the fact that I just could never down a whole bowl of sweet oats. Nuh uh. Not now not ever.
Eating a big bowl of oats topped with creamy avocado, salsa and drippy egg yolk may look a bit absurd at first glance, but trust me. It's love at first bite. Now that I made it a thing, I always want it for breakfast. And then all I want for dinner is a giant baked sweet potato with salsa, avocado and fried egg. Which is kind of like the same thing. Shhhhhhh. Oh the redundancy!!
Chia oats. Ripe avocado. Hot salsa. Fried egg. Salt and pep. DONE.
I love adding a tablespoon of chia seeds for a nice fiber boost early in the am. I try to eat a tablespoon every day, which usually makes its way into either a smoothie or a bowl of oats. Those little superfood buggers soak up water like a sponge, so if you're leaving out the chia completely, I would stick with ½ cup oats and 1 cup water.
You might as well consider yourself a savory oatmeal convert. I mean it's just bound to happen. Ohhhhhhh the yolk porn....I die.