Savory Mushroom & Bone Broth Oatmeal

I was first introduced to the idea of savory oatmeal on a trip up to northern New York to visit family. My sister in law concocts the most amazing meals and she rarely uses a recipe. I alway leave inspired to get in my kitchen and create nourishing and flavorful meals for my family when I return home. 

We eat a lot of eggs. So many,  that my girls find them unappetizing. I love to fuel them with protein in the morning rather than sweets and pastries. A belly full of protein and fat stabilizes blood sugar and reduces outbursts. It also keeps them full. This is important to me, because as a homeschool mom, my pet peeve is constant snacking throughout the day.  

Savory oatmeal offers healthy carbohydrates without the added sugar. Serve this with a fried  egg and/or sausage for extra protein. Top it with some fresh grated sharp cheddar cheese for added flavor. 

Ingredients

2 cups of bone broth, homemade or store bought

1 cup of quick or rolled oats (can be soaked overnight to release phytic acid) 

8-10 cremini or white button mushrooms sliced

1 small onion chopped

2-3 tablespoons of butter

Salt and pepper

Melt the butter in a saucepan. Add the sliced mushrooms and chopped onion. Saute until tender. Add the broth and oats. Cook on medium heat  for five to ten minutes stirring often. Flavor with salt and pepper. Serve with an egg or sausage. Top with fresh grated cheddar cheese. 

This warms up well in a crockpot. 

Nourishing Bone Broth 

• 2 -3 Large beef bones from a grass fed cow 

• Celery, carrots, onions, peppers, whatever veggies you have on hand

• Fresh or dried herbs such as rosemary, thyme, lovage. 

• 6 quarts of  water or enough to cover the bones

• 6 garlic cloves

• salt & pepper to taste

Step one: Place bones on a baking tray. Salt and pepper the bones. Roast them in the oven at 400 degrees for 30-40 minutes. This adds extra flavor to the broth. 

Step two. Add the roasted bones and drippings to a crockpot or large soup pot followed by the veggies.

Step three: Add water, garlic, veggies, and herbs. Cover & set on low for 16-36 hours *side note your house will smell amazing. Or cook on low on your stove for an entire day and let cool overnight with the lid off. 

Step four: Use a fine mesh strainer to strain the broth & then pour  in mason jars.

Step five: Store in the fridge or in the freezer. If freezing, leave room in the jar for expansion and cool completely in the fridge before freezing. 

Drink daily or use as the base of soup, stews, or in this case bone broth oatmeal.