Savory Pesto Oatmeal Bowl with Microgreens

Savory Pesto Oatmeal Bowl with Microgreens

2 servings


  • 2 Eggs
  • 2 Cups Kale
  • 1/2 Cup Micro Broccoli
  • 2 Tbsp Sunflower Seeds
  • 1 Clove
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Lemon (juiced) 
  • 1 1/2 Cups Rolled Oats
  • Sea Salt & Black Pepper (to taste) Oats (rolled) 
  • 3 Cups Vegetable Broth
  • 1/2 Avocado (sliced) 
  • 1 Tbsp Chia Seeds 
  • Pinch of Micro Broccoli


  • Hard boil the eggs then put them in a bowl of ice water to cool.
  • Make the pesto by combining the kale, broccoli microgreens, sunflower seeds, garlic, olive oil, lemon juice, salt and pepper in a food processor. Process until smooth, and set aside. 
  • In a small saucepan, combine the oats and vegetable broth. Place on high heat and bring to a boil. Once boiling, reduce to a simmer. Stir and cook until thickened. (Note: If your broth is low sodium, add extra salt to the oats to taste.) 
  • Divide the oatmeal between bowls and top with avocado and pesto. 
  • Peel the eggs, slice in half and add them to the bowls. Sprinkle with chia seeds. and micro broccoli! 

*Omit the egg and add some chopped tofu. Hard boil eggs in advance or do fried eggs.



Leave a comment

Please note, comments must be approved before they are published