Savory Oat Bran

Oat Bran is such an amazing source of fiber. But the texture is not my favorite. Overnight oat bran works out better texture-wise for me for whatever reason. Today, though, I tried a new way to do oat bran, and this helped with the texture and taste!

I made the oat bran on the stove as usual but with some Penzey’s Mural of Flavor seasoning. While it was cooking, I sauteed a little onion and garlic in some EVOO. Then I added some fresh mushrooms I picked up yesterday from Dark Spore. I dumped these on top of the oat bran, mixed it up, and put it in a bowl while I cooked two duck eggs in that same pan. I sprinkled some feta cheese on the oat bran, and then when the eggs were ready (over light), I topped the oat bran with them. It came out really good. I got in a great dose of healthy fiber, and protein (plus other important vitamins and nutrients) from the eggs. I’ll definitely make this one again. It’s so filling I couldn’t even eat the whole bowl.

Reminder: how it bran is so good for you.

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Filed under C-Diff, Gut health, Healing 2021, In My Kitchen, Just For The Health of It

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