Savory Steel Cut Oats with Beef Broth Low FODMAP

The Tummy Clinic | October 26th, 2023


  • 2 Egg (large)
  • 1/2 cup Steel Cut Oats
  • 1 1/2 cups Beef Broth (Low FODMAP Beef Broth)
  • 1 cup Baby Spinach
  • 1/2 cup Pickled Beets
  • 2 tbsps Hemp Seeds


  • Step 1: Bring a pot of water to a boil. Once boiling, reduce the heat slightly and add the eggs. Cook for 10 minutes, or to your preference. Once the eggs are done, add them to a bowl of ice water. Once they’re cool enough to handle, peel and slice.
  • Step 2: Meanwhile, add the steel cut oats and beef broth to a small pot over medium-low heat and bring to a low simmer, stirring as needed. Cook for 13 to 15 minutes. Remove from heat.
  • Step 3: Divide the oats between bowls and top with the hard-boiled egg(s), spinach, pickled beets, and hemp seeds. Enjoy!


  • Leftovers: Refrigerate in an airtight container for three days. Store the eggs with their shell on and peel just before serving.
  • Serving Size: One serving is 1/2 cup of oats with eggs and toppings.
  • Make it Vegan: Use vegetable broth instead of beef broth and omit the egg.
  • More Flavor: Sauté the spinach before adding to the oats. Add sautéd mushrooms and/or cheese.


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