Savory Carrot and Thyme Oatmeal
Recipe type: Breakfast
Cuisine: Gluten-Free, Nut-Free, Dairy-Free
Serves: 4
  • 4 ½ cups low-sodium chicken broth
  • 1 cup steel-cut oatmeal
  • ½ cup carrots, shredded
  • 1 teaspoon vegetable bouillon
  • 1 teaspoon fresh thyme, finely chopped
  1. Heat chicken broth and vegetable bouillon in a medium-sized saucepan over high heat until boiling.
  2. Add oatmeal and carrots. Stir well. Continue to cook on high heat for 3-5 minutes until it starts to thicken.
  3. Reduce heat to low and simmer uncovered for 30 minutes or until most of the liquid is absorbed. Stir occasionally.
  4. Remove from heat and stir in fresh thyme. Enjoy!
Different brands of vegetable bouillon have different salt contents, so be sure to taste and adjust the amount, as necessary.

If you have a gluten sensitivity, be sure to use gluten-free steel cut oats for this recipe.

Romain, a fellow food blogger at Glebekitchen, came up with the idea of adding a bit of butter to this dish. I gave it a try and it was delicious! If you would like, once you remove the pan from the heat, you can stir 1 tablespoon of butter into the oatmeal until it melts, before you add the thyme. It gives it a slightly richer flavor.
Recipe by A Bite of Inspiration at