Forget Bland Oatmeal! This 10-Minute Hack is Creamy, Delicious, and Nutritious

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Ditch the boring bowl of oats and dive into this flavor-packed, 10-minute breakfast that’s as delicious as it is nutritious. Combining the creaminess of avocado with the savory goodness of vegetables and eggs, this recipe is a surefire way to start your day right. Plus, it’s packed with vitamins, minerals, and healthy fats to keep you energized and satisfied until lunchtime.

Table of Contents


For the Vegetables:

  • 1 avocado, pitted and roughly chopped
  • 1/4 red bell pepper, chopped
  • 1 medium tomato, chopped
  • 1/4 red onion, chopped
  • 1/4 teaspoon table salt
  • 1/4 teaspoon black pepper
  • Fresh coriander, chopped (optional)
  • Lemon juice, to taste

For the Oatmeal Pancakes:

  • 1 cup rolled oats
  • 5 tablespoons milk (any type)
  • 2 eggs
  • (Optional) 2 tablespoons chia seeds
  • Pinch of salt
  • Cooking oil or butter

For the Toppings:

  • 1/4 cucumber, sliced thinly
  • Additional avocado slices (optional)


  1. Prep the Vegetables: In a bowl, combine chopped avocado, bell pepper, tomato, red onion, salt, pepper, coriander (if using), and a squeeze of lemon juice. Mix well and set aside.
  2. Make the Oatmeal Batter: In a separate bowl, whisk together rolled oats, milk, eggs, chia seeds (if using), and salt. Let the mixture sit for a few minutes to allow the oats to soften.
  3. Cook the Pancakes: Heat a non-stick pan or griddle over medium heat. Brush with oil or butter. Divide the oatmeal batter into two equal portions and pour onto the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  4. Assemble and Enjoy: Spread each pancake with mashed avocado. Top with the prepared vegetable mixture and sliced cucumber. Add an extra drizzle of lemon juice and a sprinkle of coriander (optional) for an extra burst of flavor.


  • Feel free to adjust the vegetables to your preference. Other options include spinach, mushrooms, bell peppers of different colors, or chopped zucchini.
  • For a vegan option, replace the eggs with 2 tablespoons of ground flaxseed mixed with 3 tablespoons of water. Let the mixture sit for a few minutes to thicken before using.
  • To make this recipe ahead of time, cook the oatmeal pancakes and store them in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before assembling.
  • Get creative with toppings! Try crumbled feta cheese, a drizzle of hot sauce, or a sprinkle of everything bagel seasoning.

This recipe is a game-changer for anyone who thinks oatmeal is bland. With its vibrant flavors and creamy texture, it’s sure to become a new breakfast favorite. So ditch the instant oatmeal packets and give this healthy and delicious hack a try!

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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