Looking for a delicious way to get more nourishing bone broth? Break your morning fast with this savory recipe that combines gluten-free steel cut oats with nutrient-packed veggies. Say hello to your new favorite breakfast option (that's also perfect for any time of the day!).
Savory Bone Broth & Veggie Steel Cut Oats
January 6, 2020
Note: This recipe contains optional eggs. If you are egg intolerant, you can leave them out.
Virgin Diet compliant: Cycles 1, 2, and 3 (eliminate egg if you are egg intolerant)
Sugar Impact Diet compliant: Cycles 1, 2, and 3 (eliminate egg if you are egg intolerant)
Who says oatmeal has to be sweet? Filling steel cut oats are loaded with soluble fiber, while bone broth and veggies provide you with the vitamins and minerals you need to get your day going.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 1 Serving
1Combine bone broth, oats, and sea salt in a small saucepan.
2Bring to a boil over medium-high heat, stirring well; reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
3While oats cook, add one tablespoon of olive oil, mushrooms, spinach or kale, and garlic to small sautee pan.
4Cook over medium heat for 2-3 minutes, until greens are wilted and mushrooms are tender.
5Add soy sauce or coconut aminos and cook one minute more, then remove from heat. Remove cooked veggies and set aside; wipe down the pan for later use when frying the egg.
6When oats are tender, stir in chia seeds and remove from heat; you can add another splash of bone broth if you prefer your oatmeal thinner.
7Cover and set aside while you cook your egg, if desired.
8Next, heat the remaining tablespoon of olive oil over medium-high heat in the same pan you used for the veggies.
9Break in the egg and immediately turn the heat to low.
10Cook the egg until the yolk is desired consistency, 4-6 minutes.
11Top your cooked oats with the sauteed veggies, sprinkle on chopped walnuts, then top with fried egg and serve immediately.
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