Sweet and Savory Breakfast Bowl

Mary Ellen Phipps, RDN

This “breakfast” bowl livens up traditional oatmeal – so much so, you can enjoy it at any time of day! With the sweet bite of blueberries, the jammy egg yolk, crunchy walnuts, and creamy Greek yogurt, this bowl has everything you want for a flavorful meal, plus plenty of nutrition to boot.


This recipe was developed for the Egg Nutrition Center by Mary Ellen Phipps, RDN.

Total Time
Prep Time
Cooking Time


2 large Eggs, cooked as desired
1 tsp Olive oil
1/4 tsp Sea salt
1/3 cup Rolled oats
2/3 cup Water
1/4 cup Blueberries
2 Tbsp Chopped walnuts
2 Tbsp Plain Greek yogurt
1/2 Tbsp Maple syrup (optional)


  1. To make the oats, add the olive oil, sea salt and water to a small saucepan and heat over medium/high heat until it is boiling. Add in the oats and stir, and continue cooking for 10-15 minutes, stirring occasionally.

  2. Remove the oats from the heat and stir in the spinach leaves until wilted.

  3. Transfer the spinach oats to a bowl and top with the cooked eggs, blueberries, walnuts, and yogurt.

  4. If you really want to up the contrast between sweet and savory, drizzle with maple syrup just before serving. Enjoy!

Nutritional Information

Makes 1 servings
Per Serving
  • Calories: 480
  • Total Fat: 29g
  • Saturated Fat: 7g
  • Sodium: 645mg
  • Carbohydrates: 30g
  • Dietary Fiber: 6g
  • Protein: 22g

Myplate Equivalents

Protein: 3 oz
Grain: 1 oz
Fruit: 0.25 cup
Vegetable: 0.25 cup
Dairy: 0.25 cup