This nutritious savory 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!
Savory Oatmeal is a nutritious and healthy breakfast recipe
I'm not sure if I could've added any more nutrients in one bowl.
This Savory Oatmeal is packed full of ingredients to give you a nourishing breakfast.
- Spinach and shiitake mushrooms: Two very healthy vegetables that are great to start the day eating. They are packed with all different types of vitamins, as well as folate, iron, and other nutrients.
- Egg: Topped with an egg, which healthy proteins and fats.
- Broth: Depending on what kind of broth you use to cook your oatmeal, you could be getting another boost of proteins and nutrients as well.
How do you make Savory Oatmeal
Making this oatmeal is very easy. I cook it on the stovetop.
For this savory oatmeal recipe, you need the following ingredients:
- Old fashioned rolled oats
- A quality bone broth (you can use homemade or store bought)
- Shiitake mushrooms
- An egg
- Japanese mixed chili pepper - optional, for topping
Use bone broth to cook the oatmeal for a rich and nourishing oatmeal
The most important step in making a delicious and tasty savory oatmeal is to use a good quality bone broth.
I often make this oatmeal for breakfast using a bone broth that I simmer overnight. Before bed, I'll set the stock pot out to simmer the bones. In the morning, I scoop the broth directly into a smaller pot to cook the oatmeal.
If you are keen to make your own bone broth, I'm partial to this bone broth recipe because the imagery in the recipe can't be beat.
We like to boil the chicken carcass for up to 12 hours until the bones begin to crumble and keep beef bones going for 24 hours until they look as if they were washed up on a beach.
This Savory Oatmeal is so much a staple in our household that I regularly make bone broth and freeze the broth in individual portions. I've found that the best way is to use this silicon baby food tray. Once the broth is frozen, I pop them out and store it in a ziplock bag in the freezer.
In the mornings, I simply defrost a portion of the bone broth directly in the pot while I cook oatmeal. Breakfast is served up in 10 minutes.
Save time making this savory oatmeal by using a quality store-bought bone broth
As much as I love always having a bone broth in the fridge or freezer, it's not always the case in this busy household. That's why we always keep a stock of store-bought bone broth in the pantry.
I love the convenience of Kettle & Fire Bone Broths.
- Packaged in easy to store cartons
- Contain absolutely no additives or preservatives
- Their bone broths also contain 10 grams of collagen per serving
This is a delicious savory oatmeal made with bone broth. If you're looking for what to do with bone broth, don't skip over this recipe!
This Savory Oatmeal is hearty and filling, it works as a delicious dinner
While I love savory oatmeal for breakfast, it makes a fabulous dinner too. It's hearty and filling enough that it'll keep you full in the evening.
When serving it for dinner, I often serve it with something else in addition. This Miso Maple Eggplant would go perfectly as a side dish. A bacon and kale salad would also complement this savory oatmeal.
Looking for more porridge recipes?
Savory Oatmeal with Bone Broth (GF)Print Recipe Save RecipeSaved!
- In a small saucepan on high heat, bring the broth to a boil. Add in the oats and turn down the heat. Simmer for 5 minutes, stirring occasionally.
- In the meantime, add a teaspoon of oil in a small fry pan and cook the shiitake mushrooms until softened. Set aside.
- Add the spinach in the oatmeal and stir until wilted. Make a slight well in the middle of the oatmeal with a wooden spoon, and crack an egg (or two) in the well. Cover the saucepan and simmer for another 5-7 minutes, depending on how cooked like your egg.
- Serve the oatmeal into a bowl and top with the shiitake mushrooms, scallions and a dash of Japanese mixed chili pepper powder.