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Bone Broth Oats with Sauteed Vegetables and Soft Eggs

Makes 2-3 Servings


4 cups Bonafide Provisions Organic Chicken Bone Broth
1 ½ cups Woodstock Organic Irish Style Oats
¼ cup Petite Diced Yellow Onion
⅓ cup Broccoli Florets
2 cups Fresh Organic Spinach
⅓ cup Organic Baby Bella Mushrooms, sliced
⅓ cup Fresh Corn Kernels
2-3 cloves Garlic, diced
¼ tsp Salt
¼ tsp Black Pepper
1 tsp Olive Oil or Spray Oil
Fried Eggs, Over Easy
Fresh Pesto

  1. In a frying pan, add oil and heat over medium. Add onions and sauté until translucent. Add in garlic, broccoli, spinach, corn, and mushrooms. Sautee until cooked through, then season lightly with salt and pepper. 
  2. In a medium sauce pan, bring bone broth to a boil. Add in oats and reduce to a simmer. Stirring occasionally, let the oatmeal simmer for about 5 minutes, or until the majority of the broth has been absorbed by the oats. 
  3. Spoon oats into bowls or cups and top with sautéed veggies, fried eggs, and 1 teaspoon fresh pesto.