This recipe has been my absolute favorite go-to breakfast option for at least the past year. It was developed out of a desire to incorporate some post-workout carbs into my diet, but instead of typical sweet oats, I wanted something savory with protein and fat as well as other nutrients. The result was a delicious and nourishing oatmeal that I can’t seem to tire of and will eat for any meal of the day.
Bone broth is the secret weapon to this dish, providing a deep layered flavor and incredible nutrition. It’s possibly a placebo, but I feel a little bit stronger with each bite of this breakfast. (I made it for my husband every day he studied for the California bar exam, and he’s convinced it had something to do with his success.) If the idea of savory oatmeal is off-putting, try omitting the broth initially, or think of it like a soup, and eat it for lunch or dinner. Whatever your opinion, I couldn’t keep the recipe to myself any longer, so I hope you’ll give it a try!
*I’ve also successfully made this with buckwheat groats.
- 1 cup oats (I use Bob’s Red Mill, gluten free)
- 1 cup bone broth (mine is from Bel Campo, but you can make your own or purchase whatever is convenient)
- 2 cups water
- 1 teaspoon salt
- 4 eggs
- Butter and flakey sea salt (for topping)
Combine oats, water, bone broth, and salt in a pot, and heat on the stovetop until a rapid boil is reached. Reduce to low heat, and simmer, stirring regularly, for about 15 minutes, until the oats are cooked. At this point, the oatmeal should appear a bit soupy compared to a “normal” preparation.
Crack the eggs into the pot, cover with a lid, and continue to cook on low heat for another 10-15 minutes, stirring occasionally, careful not to pop the yolks. When the egg whites have coagulated and the yolks are at your desired consistency, remove the pot from heat. Spoon the oatmeal into two bowls and top with butter and flakey sea salt.
*When I need a faster preparation, I’ll make the oatmeal in the microwave, add the eggs, stir, and cook for another 2-3 minutes. It’s harder to control the cooking of the eggs this way, but it tastes just as good!