* ½ cup bone broth * ½ cup unsweetened almond milk * ⅓ cup gluten-free oat bran or quick cook oats * ¼ tsp oregano * A pinch of sea salt
**Toppings**
* Smoked salmon * 1 tsp green onion tops * 2 mushrooms, sliced and sauteed * ¼ tbsp avocado oil * 1 tbsp sundried tomatoes * ¼ avocado, sliced * ½ tsp Hemp hearts * (optional) basil leaves for garnish
**Instructions**
1. Over medium heat, melt coconut oil and sautee mushrooms and green onions until fragrant and translucent, about 5-6 minutes. 2. Over a medium to low heat, heat savory oats base ingredients in a saucepan, and cook for 3-4 minutes, until the oats start to bubble. 3. Pour oats in a bowl and top with topping ingredients.
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**Directions**
**Savory Oat Base**
* ½ cup bone broth
* ½ cup unsweetened almond milk
* ⅓ cup gluten-free oat bran or quick cook oats
* ¼ tsp oregano
* A pinch of sea salt
**Toppings**
* Smoked salmon
* 1 tsp green onion tops
* 2 mushrooms, sliced and sauteed
* ¼ tbsp avocado oil
* 1 tbsp sundried tomatoes
* ¼ avocado, sliced
* ½ tsp Hemp hearts
* (optional) basil leaves for garnish
**Instructions**
1. Over medium heat, melt coconut oil and sautee mushrooms and green onions until fragrant and translucent, about 5-6 minutes.
2. Over a medium to low heat, heat savory oats base ingredients in a saucepan, and cook for 3-4 minutes, until the oats start to bubble.
3. Pour oats in a bowl and top with topping ingredients.
Recipe makes 1 serving
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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