I can't have gluten, and I was having getting enougg protein and carbs for breakfast. I threw this together, similar oatmeal. I had made amaranth in this way, and liked the seasonings. but I am not a big fan of amaranth
In this recipe you make your own stock from boiling the bones, some meat and skin. I have added "canola oil" to my nutritional calculator to encompass the natural fats that will boil out while making the soup.
I developed this lower fat version of my favourite moist lemon polenta cake which uses fat free yogurt instead of butter! Less than 200 cals and 1g of saturated fat per generous slice. It is also naturally gluten free.