Go Back

Savory Turmeric Oats with Chickpeas and Soft-Boiled Egg

Maggie Michalczyk, RDN
Prep Time 20 mins
Cook Time 10 mins
Servings 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


  • 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) 
  • Cook oats according to package directions, using almond milk instead of water. 
  • 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.
  • Stir pumpkin puree into oats until all is combined. Top with arugula, chickpeas and soft-boiled egg.