Photo of Tex-Mex Oatmeal Lunch Bowl by WW

Tex-Mex Oatmeal Lunch Bowl

Total Time
15 min
10 min
5 min
Change up your midday grain bowl by using oatmeal as the base. You probably have it in your pantry already, it cooks up in a flash, and it pairs well with any topping you can think of. Here, we cook the oats in the microwave (at reduced power to keep them from boiling over) in vegetable broth for a savory boost, then top them with rotisserie chicken breast, pinto beans, corn, salsa, cheese, and avocado. It’s like nachos, but in a creamy, more cozy form.


Low sodium vegetable broth

1 cup(s), or chicken broth

Uncooked old fashioned rolled oats

½ cup(s)

Kosher salt

1 pinch(es)

No-salt-added canned drained pinto beans

¼ cup(s)

Frozen corn

¼ cup(s), thawed

Fat free salsa

2 Tbsp

Skinless original seasoning rotisserie chicken breast

2 oz, shredded

Cotija cheese

1½ tsp, crumbled


¼ item(s), medium


  1. In a 4-cup glass measuring cup or a medium microwave-safe bowl, stir together the broth, oats, and salt. Microwave at 70% power until done, stirring once or twice, 4 to 5 minutes. Spoon the oats into a shallow bowl.
  2. Meanwhile, heat a small nonstick skillet over medium heat. Add the beans, corn, salsa, and chicken; cook until heated through, stirring occasionally, 3 to 4 minutes. Spoon the mixture over the oats; top with the cheese and avocado.
  3. Serving size: 1 bowl