Who says oatmeal has to be sweet? This Bacon and Mushroom Oatmeal transforms steel-cut oats into a savory, umami-packed breakfast. Loaded with crispy bacon, earthy mushrooms, and sharp cheddar, it’s a hearty, comforting meal that will change how you view oatmeal forever.
Love Bacon and Mushroom Oatmeal? So do we! If you're into Savory Oatmeal or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Bacon and Mushroom Oatmeal
- Flavor revelation: A delicious savory surprise if you’ve only had sweet oatmeal.
- Incredibly versatile: Easily customize with different cheeses, herbs, or a fried egg.
- Keeps you full: Fiber and protein provide steady energy for hours.
- Indulgent yet wholesome: Perfect balance of comfort food and nourishing whole grains.
Ingredients & Tools
- 4 slices thick-cut bacon, chopped
- 1 tablespoon olive oil or reserved bacon fat
- 8 oz (225 g) cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup steel-cut oats
- 4 cups chicken or vegetable broth
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives or parsley
- To taste: salt and black pepper
Tools: A medium-sized heavy-bottomed pot or Dutch oven, a wooden spoon, and a sharp knife for chopping.
Notes: Using a good, flavorful broth is key here—it’s what builds the savory foundation for the entire dish. And don’t shy away from that bacon fat; it adds an incredible depth of flavor that you just can’t get from oil alone.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Why steel-cut oats? They provide a wonderfully chewy texture and nutty flavor that holds up beautifully against the savory toppings. If you only have rolled oats, the cooking time will be much shorter, and the texture will be softer.
- Don’t rush the mushrooms. Let them sauté until they’ve released their moisture and developed a beautiful golden-brown color. This step builds a crucial layer of umami that makes the whole dish sing.
- Broth is better than water. Using broth instead of water infuses the oats with flavor from the very beginning. A good-quality chicken or vegetable broth will make a world of difference in the final taste.
- Get your toppings ready. Have your cheese grated and herbs chopped before you start cooking. This dish comes together quickly at the end, and you’ll want everything within arm’s reach for a seamless finish.
How to Make Bacon and Mushroom Oatmeal
Step 1: Start by cooking the bacon. Place the chopped bacon in your cold pot and turn the heat to medium. This allows the fat to render slowly, resulting in perfectly crispy bacon. Cook, stirring occasionally, for about 5-7 minutes until the bacon is browned and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the glorious rendered fat in the pot.
Step 2: Sauté the vegetables. If your pot seems a little dry, add the tablespoon of olive oil. Otherwise, toss the diced onion into the bacon fat and cook for 3-4 minutes until it becomes translucent and fragrant. Now, add the sliced mushrooms. The trick here is to not overcrowd the pan—you want them to brown, not steam. Cook for 6-8 minutes, stirring only occasionally, until the mushrooms are deeply browned and have shrunk in size.
Step 3: Add the aromatics. Stir in the minced garlic and cook for just one minute until it’s incredibly fragrant. You’ll notice the aroma change and become more nutty and sweet—that’s when you know it’s ready. Be careful not to burn it!
Step 4: Toast the oats. Add the steel-cut oats to the pot and stir constantly for about one minute. You’re toasting them in the flavorful fat, which will give them a wonderful nutty depth and help them stay separate and chewy as they cook.
Step 5: Simmer to perfection. Carefully pour in the broth—it will sizzle and steam dramatically, which is exactly what you want. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Let it cook uncovered for 25-30 minutes, stirring occasionally. You’ll know it’s done when the oats are tender but still have a pleasant chew and the mixture has thickened to a creamy consistency.
Step 6: Finish and serve. Remove the pot from the heat. Stir in most of the crispy bacon and the shredded cheddar cheese, saving a little of each for garnish. The residual heat will melt the cheese beautifully into the oats. Season generously with black pepper and taste to see if it needs any salt (the bacon and broth often provide enough). Ladle into bowls and top with the reserved bacon, a final sprinkle of cheese, and a generous handful of fresh chives.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw overnight in fridge before reheating.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery, acidic greens cut through the richness of the oatmeal perfectly, creating a wonderfully balanced plate.
- Buttery, toasted sourdough bread — There’s nothing better for sopping up every last bit of the creamy, savory oats from the bottom of your bowl.
- Sliced avocado with a sprinkle of flaky sea salt — The cool, creamy avocado adds a fresh, luxurious element that complements the smoky bacon beautifully.
Drinks
- A bold, black coffee — The bitterness of a strong brew is the ultimate palate cleanser and partner for the savory, fatty notes in this dish.
- Freshly squeezed orange juice — A little sweetness and acidity from the OJ provides a bright, refreshing contrast that really wakes up your taste buds.
- A crisp, dry cider — If you’re enjoying this for brunch, the apple notes in a dry cider pair surprisingly well with the smoky bacon and earthy mushrooms.
Something Sweet
- Warm cinnamon rolls with cream cheese frosting — After a savory main, a gooey, sweet cinnamon roll feels like the most decadent and satisfying finale.
- A simple bowl of fresh berries — Sometimes, all you need is the natural sweetness of ripe strawberries or blueberries to provide a light, refreshing end to the meal.
- Dark chocolate chunk cookies — A little bit of bitter dark chocolate is the perfect way to transition from a savory flavor profile back to a sweet one.
Top Mistakes to Avoid
- Mistake: Using quick-cook or instant oats. They turn to mush far too quickly in this savory application and won’t give you the satisfying, chewy texture that makes this dish so special.
- Mistake: Crowding the pan with mushrooms. If you dump all the mushrooms in at once, they’ll steam and release a ton of water, preventing them from getting that beautiful, flavorful sear we’re after.
- Mistake: Skipping the oat-toasting step. Taking one minute to toast the oats in the fat makes them more flavorful and helps them maintain a better texture as they simmer.
- Mistake: Over-stirring while simmering. Stirring too frequently can break down the oats and release too much starch, resulting in a gluey, rather than creamy, consistency.
Expert Tips
- Tip: Make it ahead for easy mornings. This oatmeal reheats beautifully. Cook it fully, let it cool, and store it in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen it up.
- Tip: Add an egg for extra protein. Top your finished bowl with a perfectly fried or poached egg. The runny yolk mixing into the creamy oats is a next-level texture and flavor experience.
- Tip: Experiment with different mushrooms. Try a mix of cremini, shiitake, and oyster mushrooms for a more complex, restaurant-quality earthy flavor.
- Tip: Brown your butter for a nutty twist. Before you start, melt a few tablespoons of butter in your pot and cook until it turns golden brown and smells nutty. Then proceed with the bacon. It adds an incredible depth of flavor.
FAQs
Can I make this vegetarian?
Absolutely! Simply omit the bacon and start by sautéing the mushrooms and onions in two tablespoons of olive oil or butter. For a smoky flavor, add a pinch of smoked paprika when you add the garlic. You can also use a plant-based bacon alternative, or just lean into the earthy mushroom flavor—it’s delicious all on its own.
Can I use old-fashioned rolled oats instead?
You can, but the method and result will be different. Rolled oats cook much faster and yield a softer, less chewy texture. If you use them, reduce the broth to 3 cups and the simmering time to about 10-15 minutes. Keep a close eye on it, as it can thicken very quickly.
Why is my oatmeal gluey?
This usually happens from over-stirring. When you stir too much during the simmering process, you agitate the oats and cause them to release excess starch, which makes the final dish thick and paste-like. Stir just enough to prevent sticking, but otherwise, let it do its thing.
How can I make it creamier?
For an ultra-luxurious texture, stir in a quarter cup of heavy cream or full-fat coconut milk right at the end, along with the cheese. It adds a wonderful richness that makes the oatmeal feel even more indulgent.
What’s the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The oats will thicken significantly as they cool. To reheat, place them in a pot with a few tablespoons of broth or water and warm over medium-low heat, stirring frequently, until hot and creamy again.
Bacon And Mushroom Oatmeal
Discover savory Bacon and Mushroom Oatmeal! This easy recipe transforms steel-cut oats into a protein-packed, comforting breakfast. Try this delicious twist today!
Ingredients
For the Ingredients & Tools
-
4 slices thick-cut bacon (chopped)
-
1 tablespoon olive oil or reserved bacon fat
-
8 oz cremini mushrooms (sliced)
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 cup steel-cut oats
-
4 cups chicken or vegetable broth
-
1/2 cup shredded sharp cheddar cheese
-
2 tablespoons chopped fresh chives or parsley
-
salt and black pepper (to taste)
Instructions
-
Start by cooking the bacon. Place the chopped bacon in your cold pot and turn the heat to medium. This allows the fat to render slowly, resulting in perfectly crispy bacon. Cook, stirring occasionally, for about 5-7 minutes until the bacon is browned and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the glorious rendered fat in the pot.01
-
Sauté the vegetables. If your pot seems a little dry, add the tablespoon of olive oil. Otherwise, toss the diced onion into the bacon fat and cook for 3-4 minutes until it becomes translucent and fragrant. Now, add the sliced mushrooms. The trick here is to not overcrowd the pan—you want them to brown, not steam. Cook for 6-8 minutes, stirring only occasionally, until the mushrooms are deeply browned and have shrunk in size.02
-
Add the aromatics. Stir in the minced garlic and cook for just one minute until it’s incredibly fragrant. You’ll notice the aroma change and become more nutty and sweet—that’s when you know it’s ready. Be careful not to burn it!03
-
Toast the oats. Add the steel-cut oats to the pot and stir constantly for about one minute. You’re toasting them in the flavorful fat, which will give them a wonderful nutty depth and help them stay separate and chewy as they cook.04
-
Simmer to perfection. Carefully pour in the broth—it will sizzle and steam dramatically, which is exactly what you want. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Let it cook uncovered for 25-30 minutes, stirring occasionally. You’ll know it’s done when the oats are tender but still have a pleasant chew and the mixture has thickened to a creamy consistency.05
-
Finish and serve. Remove the pot from the heat. Stir in most of the crispy bacon and the shredded cheddar cheese, saving a little of each for garnish. The residual heat will melt the cheese beautifully into the oats. Season generously with black pepper and taste to see if it needs any salt (the bacon and broth often provide enough). Ladle into bowls and top with the reserved bacon, a final sprinkle of cheese, and a generous handful of fresh chives.06
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