Savory Breakfast Oats
We could write a love letter to oatmeal. How is it possible that such a simple, affordable grain can be so versatile and delicious? It's your adult version of cereal, but with SO many more personalized options and tasty additions.
This nutritious savory breakfast oatmeal is best made with bone broth, but can also be made with chicken stock or vegetable broth. It’s packed full of nutrients. Stay healthy with a bowl of this Savory Breakfast Oatmeal. If you’re looking for what to do with bone broth, don’t skip over this recipe!
What You'll Need:
- 1/2 Cup Quick Cooking Steel Cut Oats
- 1 Cup Bone Broth or Chicken/Veg Stock
- 1/2 Cup Sautéed Kale
- 1/2 Cup Sautéed Cremini Mushrooms
- 2 Organic, Cage Free Eggs
- Parmesan Cheese
- Kosher Salt
- Fresh Thyme
Prepare your sautéed kale and mushrooms, set aside.
Gather your ingredients to prepare your breakfast oats.
Directions:
- Place your bone broth in a medium sauce pan and bring to a boil. Once boiling, slowly whisk in your Steel Cut Oats. Season with a pinch of Kosher Salt, Cover and Simmer. Cook for 8-12 minutes until cooked through.
- While your oats are cooking, prepare your sautéed mushrooms and kale in a small saucepan with olive oil and kosher salt. Once cooked to your liking, set aside.
- Prepare your water to poach your eggs. We love this "how to" from All Recipes on quick directions for how to poach the perfect egg! Use can also do a runny, over easy egg if you'd like!
- Once your oats are cooked through, shave in some fresh parmesan and another dash of kosher salt, stirring through.
- Add your oats to a bowl and place your sautéed veggies, fresh thyme and poached eggs on top.
