Savory Turmeric Oats with Chickpeas and Soft-Boiled Egg

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 1 serving


  • 1/2 cup Quaker® Quick Oats or Old Fashioned Oats 

  • 1/2 cup unsweetened almond milk

  • 1/4 cup chickpeas, cooked

  • 2 tbsp. pumpkin puree 

  • 1/4 cup arugula 

  • 1 egg, soft boiled 

  • 1/4 tsp. turmeric

  • 1/4 tsp. black pepper

  • pinch of salt


  1. Soft boil an egg (I place the egg into a small pot with boiling water and a teaspoon of baking soda and bake for 6-7 minutes. Then I transfer it to an ice bath for a few minutes before peeling) 

  2. Cook oats according to package directions, using almond milk instead of water. 

  3. Meanwhile, toast the rinsed and drained chickpeas on a sauté pan. Season with turmeric, black pepper and a pinch of salt. Sauté until crispy, about 2-3 minutes.

  4. Stir pumpkin puree into oats until all is combined. Top with arugula, chickpeas and soft-boiled egg.