Healthy Oat Wrap Breakfast Rolls with Creamy Scrambled Egg and Avocado

Looking for a breakfast that is filling, colourful and made without flour? These oat wrap breakfast rolls use a simple two-ingredient base of crushed oats and egg, cooked like a thin pancake. The wrap is spread with a zesty avocado paste, filled with soft, creamy scrambled egg, then rolled up and sliced into bite-sized pinwheels. Served with fresh melon and watermelon, it makes a protein-rich breakfast that feels special but comes together in about 20 minutes.Makes: 1 wrap (cut into 6–8 bites) plus a fruit sidePrep time: 10 minutesCook time: 10–12 minutesDiet: Flour-free, vegetarian, gluten-free if you use certified gluten-free oatsIngredientsFor the Oat Wrap½ cup rolled oats, coarsely crushed (not a fine powder)1 egg¼ tsp salt¼ tsp black pepper¼ tsp chilli flakes¼ tsp dried oregano½ tsp fresh lemon thyme leaves, finely chopped (adds a lovely aromatic, citrusy flavour)Avocado oil spray, for greasingFor the Avocado Paste1 ripe avocado1 tsp black sesame seedsA pinch of salt1 tsp fresh lemon juice¼ tsp dried oregano¼ tsp chilli flakesFor the Creamy Scrambled Egg1 eggA pinch of salt2 tbsp oat milk (or unsweetened almond milk)1 tbsp unsalted cream cheese (light cream cheese works well)For Topping and Serving1 tsp mixed black and white sesame seedsSliced cantaloupe melon and watermelon, to serveHow to Make Oat Wrap Breakfast RollsMake the oat wrap: Coarsely crush the rolled oats in a mortar and pestle, keeping some texture. In a bowl, whisk the crushed oats with the egg, salt, black pepper, chilli flakes, oregano and lemon thyme to form a thick batter. If it feels too stiff to spread, add 1–2 tbsp of water or oat milk.Cook the wrap: Heat a non-stick pan over medium-low heat and lightly grease it with avocado oil spray. Pour in the batter and spread it into a thin, round wrap, like a pancake or tortilla. Cook for about 4–5 minutes until golden underneath, then flip and cook the other side for another 4–5 minutes. Remove from the pan and let it cool slightly.Make the avocado paste: Scoop the avocado into a bowl and mash until smooth. Stir in the black sesame seeds, salt, lemon juice, oregano and chilli flakes.Make the creamy scrambled egg: Beat the egg with the salt, oat milk and cream cheese until smooth. Lightly grease a pan, pour in the mixture and cook on low heat, stirring gently, until softly set and fully cooked.Assemble: Place the oat wrap on a board, spread the avocado paste evenly over it and spoon the scrambled egg on top. Roll it up tightly.Slice and serve: Cut the roll into 6–8 bite-sized pieces and sprinkle with mixed sesame seeds. Serve with sliced cantaloupe and watermelon on the side.Tips for Perfect Oat Wrap RollsKeep the heat moderate. Too high and the outside browns before the wrap sets; medium-low gives an even, flexible wrap.Roll while warm. A slightly warm wrap is more flexible and less likely to crack.Use a sharp knife. Slice with a gentle sawing motion so the pinwheels keep their shape.No lemon thyme? Use regular thyme with a little lemon zest instead.For gluten-free diets, choose oats labelled certified gluten-free, as regular oats can be cross-contaminated.Why You Will Love This BreakfastThis is an easy way to enjoy a flour-free wrap using everyday ingredients. Eggs bring protein, oats add fibre, and avocado gives healthy fats and creaminess, so the rolls keep you satisfied through the morning. Paired with juicy melon and watermelon, it is a bright, balanced plate that is just as good for a weekend brunch as a weekday breakfast.Want more morning ideas? Take a look at our breakfast recipes and healthy meals.You might also like: For a no-cook breakfast you can make the night before, try our Coconut Chia Pudding with Gond Katira (tragacanth gum, a natural edible plant gum).