1 In a large non-stick skillet, sauté the onion and carrots in ½ Tbsp. butter over medium heat. Stir for 5 minutes.
2 Once the onion is tender, add ½ cup of uncooked oats and the remaining ½ Tbsp. of butter. Cook until the oats are golden brown.
3 Now stir in the broth and bring to a low boil. Add cooked oatmeal and stir thoroughly. Cook over medium heat for 5 minutes
4 Season to taste with parsley, salt and pepper.