Recipe: Savory Bone Broth & Veggie Steel Cut Oats

by JJ Virgin

Growing up in New York in the ‘80s, the breakfast of champions included bagels and cream cheese or several bowls of sugary, fortified cereal. (It’s no wonder I was crashing by 9am!)

But Europe and North America are alone when it comes to having sweets for breakfast! While we’re noshing on muffins and sweetened cereal, the rest of the world is enjoying filling, savory dishes like this one.

You may remember this recipe from one of JJ’s appearances on Dr. Oz. It’s so tasty, even I was surprised. With textures reminiscent of risotto, you can dish up this simple and versatile meal for breakfast, lunch, or dinner.

Get creative! You can add fresh grated ginger, shredded carrots, sliced green onions, or sub out olive oil for coconut oil. A sprinkling of parmesan (dairy or nut milk-based) highlights the natural nuttiness of the oats and walnuts. So many possibilities…

Steel cut oats are minimally processed and are full of soluble fiber, which helps to slow digestion, keeping you satisfied longer. Just be sure to buy a brand that’s labelled gluten-free.

Combined with veggies and topped with a perfectly fried egg, this is seriously the breakfast you never knew you needed! 

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


1/2 cup sliced baby portobello or cremini mushrooms

1/2 cup baby spinach or baby kale

1 clove garlic, sliced

2 Tbsp olive oil, divided

1 Tbsp gluten-free soy sauce or coconut aminos

1 cup bone broth or veggie broth

1/4 cup gluten-free steel cut oats

1/4 tsp sea salt

1 Tbsp chia seeds

1 Tbsp chopped walnuts

1 pastured organic egg (if not intolerant)


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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Nutrition Facts

Calories576 g
Sodium1607 mg
Protein35 g
Cholesterol186 mg
Sugar2 g
Total Fat41 g
Total Carbohydrates22 g
Dietary Fiber6 g

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