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Healthy Home Economist / Archives / Recipes / Breakfast Recipes / Savory Breakfast Recipes / Savory Overnight Oats using Bone Broth

Savory Overnight Oats using Bone Broth

by Sarah Pope / Affiliate Links ✔

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Table of Contents[Hide][Show]
  • Types of Broth to Use
  • More Protein, Lower Carbs
  • Savory Soaked Oatmeal using Bone Broth+−
    • Ingredients
    • Instructions
    • Recipe Notes

How to make overnight oats using bone broth for a savory breakfast that is even more filling and nutritious.

overnight oats in a pan with cup of bone broth and sea salt

One easy way to seriously upgrade your morning bowl of soaked oatmeal is to make it using bone broth.

Most oatmeal fans I talk to rarely consider this option because, after all, oatmeal is supposed to be a sweet breakfast.

Once you realize that overnight oats are amazing as a savory breakfast too, then you will likely be game to try this creative alternative.

I was first turned on to the idea of bone broth for breakfast by Craig Fear NTP.

He is the author of Fearless Broths and Soups: Ditch the Boxes and Cans with 60 Simple Recipes for Real People on Real Budgets among several other excellent cookbooks.

I was hooked!

You simply must try this next time you put a pot of rolled or steel-cut oats on to soak.

Types of Broth to Use

If you are out of homemade bone broth temporarily, feel free to use commercial brands in a pinch.

However, be sure to never buy buy broth in tetra-paks.

Refrigerated, frozen, or shelf-stable in glass are the only acceptable packaging options for bone broth.

These are the bone broth brands I buy when needed.

If you are sensitive to the natural glutamate in long-simmering broths, you can still enjoy savory oatmeal. Just use short-simmered meat stock instead.

You may also use a vegetable-based stock such as potassium broth made with carrots, celery, parsley, and potatoes.

More Protein, Lower Carbs

The savory oatmeal method is an especially helpful idea if you are cutting back on sugar, but leaving out sweeteners makes for too bland a bowl of oatmeal.

This approach also adds an additional 4 grams of protein to each serving of the carb-heavy sweet oatmeal versions.

Here’s the basic recipe. Adjust to suit your particular preferences!

overnight oats in a pan with a cup of bone broth and sea salt
5 from 2 votes
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Savory Soaked Oatmeal using Bone Broth

How to make overnight oats using bone broth for a savory breakfast that is even more filling and nutritious.

Course Breakfast
Cuisine American, Irish
Keyword savory, soaked, sugar free
Prep Time 5 minutes
Cook Time 5 minutes
Soak Time 8 hours
Total Time 8 hours 10 minutes
Servings 4
Calories 94 kcal
Author Sarah Pope

Ingredients

  • 1 cup rolled oats
  • 2 cups filtered water
  • 1 Tbl lemon juice
  • 1.5 cups bone broth
  • 1/2 tsp sea salt
  • 1 clove garlic optional
  • 1 egg optional

Instructions

  1. Mix oats, filtered water, and lemon juice in a pot.

  2. Stir, cover, and leave for 8 hours or overnight.

  3. Drain water and add 1-1.5 cups bone broth, sea salt, and optional chopped garlic clove.

  4. Bring to a boil, turn down the heat and simmer for five minutes or until the texture suits your preference.

  5. Season to taste with additional sea salt, properly fermented soy sauce and any type of traditional hot sauce you enjoy.

  6. To add even more protein and healthy fat, add optional hard-boiled or fried egg atop each bowl of savory oatmeal.

Recipe Notes

You may substitute liquid whey or apple cider vinegar for the lemon juice. However, I recommend lemon juice for the best-tasting savory oatmeal.

Nutrition Facts
Savory Soaked Oatmeal using Bone Broth
Amount Per Serving (0.5 cup)
Calories 94 Calories from Fat 11
% Daily Value*
Fat 1.25g2%
Polyunsaturated Fat 0.75g
Monounsaturated Fat 0.5g
Sodium 438mg18%
Potassium 140mg4%
Carbohydrates 13.75g5%
Fiber 2g8%
Protein 6.5g13%
Iron 0.85mg5%
* Percent Daily Values are based on a 2000 calorie diet.
bone broth soaked oats in a pan
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Category: Grain Recipes, Savory Breakfast Recipes
Why not try some of my other tasty soup recipes, poultry recipes and condiment & sauces recipes.
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (3)

  1. Christine

    Feb 17, 2022 at 6:20 pm

    5 stars
    I beat in a raw egg at the end of cooking

    Reply
    • Sarah Pope

      Feb 18, 2022 at 9:04 am

      Great idea!

  2. wendell

    Feb 16, 2022 at 3:30 am

    5 stars
    I used to add a little cinnamon to my oatmeal but seem to have lost my taste for it since being on a keto eating program. I also add coconut oil, butter & dash of cinnamon to my coffee.

    Reply
5 from 2 votes

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