Savory Bone Broth Herb Oats with Flax and Nuts (Egg Yolk Only)

by Eve Baer Reilly-4 September 2026Easy

Servings1

A warm, high-protein, low-carb savory breakfast bowl made with bone broth–soaked gluten-free oats, egg yolks, fresh herbs, flaxseed, and mixed nuts. Designed to be dairy-free, low-sugar, and rich in B-vitamin sources and fiber while avoiding all specified triggers.

Method

0
Add the bone broth to a small saucepan and bring to a gentle simmer over medium heat.
1
Stir in the gluten-free rolled oats, reduce heat to low, and cook for 5–7 minutes until the oats are soft and the mixture is thick and porridge-like.
2
While the oats cook, roughly chop the almonds, walnuts, and brazil nuts. Set aside.
3
Finely chop the fresh parsley, coriander, and basil. Roughly chop the baby spinach.
4
In a small bowl, whisk the egg yolks until smooth.
5
When the oats are cooked, turn the heat to very low. Slowly drizzle in the egg yolks while stirring continuously, cooking for 1–2 minutes until the yolk thickens the oats slightly. Do not boil to avoid scrambling the yolks.
6
Stir in the chopped spinach and cook for 1 minute until just wilted.
7
Remove the saucepan from the heat and mix in the ground flaxseeds, olive oil, salt, and black pepper until well combined.
8
Transfer the savory oats to a serving bowl. Top with chopped nuts, pumpkin seeds, sunflower seeds, and the chopped fresh herbs.
9
Serve warm, optionally adjusting salt and pepper to taste.