If you’ve ever thought oatmeal was just for sweet breakfasts, this bacon and Brussels sprout oatmeal will change your mind. It’s a savory, cozy bowl with crispy bacon, tender sprouts, and creamy steel-cut oats simmered in broth. Perfect for a hearty breakfast or quick dinner.
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Why You’ll Love This Bacon and Brussels Sprout Oatmeal
- Flavor explosion: Salty bacon, earthy sprouts, and cheesy oats create a savory symphony.
- Versatile & forgiving: Swap greens, use turkey bacon, or add a fried egg.
- One-pot wonder: Cook bacon, toast oats, and simmer in one pan for easy cleanup.
- Keeps you full: Fiber from oats and sprouts plus protein from bacon and cheese.
Ingredients & Tools
- 4 slices thick-cut bacon, chopped into small pieces
- 1 cup steel-cut oats
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups Brussels sprouts, trimmed and thinly sliced or shredded
- 4 cups chicken or vegetable broth
- ½ cup grated Parmesan cheese, plus more for serving
- 1 tbsp olive oil (if needed)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional, for a little heat)
- Salt to taste (be careful, as the bacon and broth add saltiness)
Tools: A medium-sized heavy-bottomed saucepan or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.
Notes: Using steel-cut oats is key—they hold their texture beautifully. Don’t skip toasting them in the bacon fat; it adds nutty depth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 20 g |
| Carbs: | 42 g |
| Fiber: | 7 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 have a chewier, more robust texture compared to rolled oats, which can get a bit soft and mushy in savory applications. Trust me, the extra few minutes of cooking are totally worth it for that perfect bite.
- Don’t throw away that bacon fat! That rendered gold is your cooking base. It’s going to infuse the onions, garlic, and oats with incredible smoky flavor. If your bacon is very lean, you might need a splash of olive oil, but usually, the bacon provides enough.
- How to shred Brussels sprouts easily. Trim the stem end, cut them in half, and then thinly slice them crosswise. You can also use the shredding disk on a food processor if you’re making a larger batch. The key is to get them nice and thin so they cook quickly and blend seamlessly into the oats.
- Broth is better than water. Using a good-quality chicken or vegetable broth instead of water is non-negotiable for building a deep, savory foundation. It makes the oatmeal taste rich and complex, not bland and porridge-like.
How to Make Bacon and Brussels Sprout Oatmeal
Step 1: Cook the bacon. Place the chopped bacon in your cold saucepan. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving all that beautiful fat in the pan.
Step 2: Sauté the aromatics. To the same pan with the bacon fat, add the diced onion. Cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the most amazing aroma starting to build. Now, stir in the minced garlic and cook for just another 30 seconds until fragrant—be careful not to let it burn.
Step 3: Toast the oats. Add the steel-cut oats to the pan. Stir them constantly for 1-2 minutes. You’re toasting them in the flavorful fat, and you’ll see them darken just a shade and smell wonderfully nutty. This simple step adds a ton of depth to the final dish.
Step 4: Add the Brussels sprouts and broth. Stir in the shredded Brussels sprouts and let them cook for a minute until they just start to wilt. Then, carefully pour in the broth. Add the black pepper and red pepper flakes, if using. Bring everything to a lively simmer.
Step 5: Simmer to creamy perfection. Once it’s bubbling, reduce the heat to low, cover the pan, and let it simmer gently for about 20-25 minutes. Stir it every 5-7 minutes to prevent sticking. The oats are done when they’re tender but still have a pleasant chew, and the mixture has thickened to a creamy consistency.
Step 6: Finish and serve. Turn off the heat. Stir in the grated Parmesan cheese and most of the reserved crispy bacon (save a little for garnish!). Taste and adjust seasoning with salt and pepper. The Parmesan will make it extra creamy and salty. Ladle the oatmeal into bowls, top with the remaining bacon and an extra sprinkle of cheese, and dig in immediately.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Portion and freeze up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat with a splash of broth or water to restore creamy consistency.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the oatmeal beautifully, adding a fresh, crisp element to your meal.
- Sautéed mushrooms — A mix of cremini and shiitake mushrooms sautéed with thyme and a splash of balsamic would add an earthy, umami-packed side that complements the bacon and sprouts perfectly.
- Roasted cherry tomatoes — Their sweet, burst-in-your-mouth juiciness provides a lovely contrast to the creamy, savory oats, adding a pop of color and acidity.
Drinks
- A dry, crisp hard cider — The apple notes and carbonation are fantastic for cutting through the fat of the bacon and cleansing your palate between bites.
- Hot coffee with a pinch of salt — It might sound odd, but a little salt in your coffee enhances its flavor and makes it a robust, warming partner to this hearty savory breakfast.
- Bloody Mary — For a brunch vibe, the spicy, savory, and tangy flavors of a well-made Bloody Mary are an absolute classic pairing with bacon-centric dishes.
Something Sweet
- Warm apple crumble — After a savory and satisfying bowl, a little dish of warm, cinnamon-spiced apple crumble with a scoop of vanilla ice cream feels like the perfect, comforting finale.
- Dark chocolate and sea salt bark — A few pieces of rich, slightly bitter dark chocolate with a hint of salt is a simple, elegant way to satisfy your sweet tooth without being too heavy.
- Lemon ricotta cookies — These soft, cake-like cookies with a zesty lemon glaze are light, refreshing, and provide a lovely sweet-tart finish to your meal.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. They cook too fast and lack the texture needed for a savory dish. You’ll end up with a gluey, unappealing porridge instead of distinct, chewy grains.
- Mistake: Skipping the toasting step. I’ve rushed this before and regretted it. Toasting the oats in the bacon fat is what gives them a nutty, deep flavor base. If you just add liquid, the oatmeal will taste flat.
- Mistake: Overcooking the Brussels sprouts. If you add them too early or cook them to death, they’ll become bitter and lose their vibrant green color and pleasant texture. You want them to be tender but still have a bit of bite.
- Mistake: Not seasoning at the end. Bacon and Parmesan are salty, and broths vary in salt content. Always taste your oatmeal right before serving and adjust the salt and pepper then. It’s the easiest way to make sure it’s perfectly seasoned.
Expert Tips
- Tip: Make it ahead for easy mornings. This oatmeal reheats beautifully. Cook it completely, let it cool, and store it in the fridge for up to 3 days. Reheat it in a pot with a splash of broth or water to loosen it up. It’s a fantastic meal prep option.
- Tip: Get creative with toppings. Think of this bowl as a canvas. A soft-boiled or fried egg with a runny yolk is a classic addition. A drizzle of chili crisp or hot sauce adds heat. Toasted nuts like walnuts or pecans would bring a wonderful crunch.
- Tip: Use the residual heat for the cheese. Always turn off the heat before stirring in the Parmesan. The residual warmth will melt it gently into a creamy sauce without making it greasy or causing it to clump.
- Tip: For a vegetarian version, simply omit the bacon. Start by sautéing the onion in 2 tablespoons of olive oil or butter. To mimic the smoky flavor, add a teaspoon of smoked paprika along with the garlic. You can also top it with crispy fried shallots for texture.
FAQs
Can I use rolled oats instead of steel-cut?
You can, but the result will be very different. Rolled oats will create a much softer, almost porridge-like consistency and they cook in about 5-10 minutes. If you do use them, reduce the broth to about 2 ½ cups and skip the toasting step, as they can become gummy. Honestly, for the best texture and heartiness, I really recommend sticking with steel-cut.
How do I store and reheat leftovers?
Let the oatmeal cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, place it in a saucepan over medium-low heat with a couple of tablespoons of water or broth. Stir frequently until it’s hot and creamy again. You can also reheat it in the microwave, stirring every 30 seconds.
My oatmeal is too thick. What should I do?
No problem at all! This is an easy fix. Just stir in a little more warm broth or hot water, a few tablespoons at a time, until it reaches your desired consistency. The oats will continue to absorb liquid as they sit, so it’s common to need to loosen it up, especially with leftovers.
Can I freeze this savory oatmeal?
Yes, you can! Portion the completely cooled oatmeal into freezer-safe containers or bags. It will keep for up to 2 months. To serve, thaw it overnight in the fridge and then reheat it on the stovetop with a bit of extra liquid. The texture might be a tad softer after freezing, but it will still taste great.
What other vegetables can I add?
This recipe is very flexible! Thinly sliced kale or Swiss chard stirred in during the last 5 minutes of cooking would be lovely. You could also add finely diced carrots or celery with the onion at the beginning. Just make sure any hearty veggies are cut small so they cook through in time with the oats.
Bacon And Brussels Sprout Oatmeal
Transform your breakfast with this savory Bacon and Brussels Sprout Oatmeal recipe. A hearty, one-pot meal perfect for any time of day. Get the recipe now!
Ingredients
For the Ingredients
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4 slices thick-cut bacon (chopped into small pieces)
-
1 cup steel-cut oats
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
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1.5 cups Brussels sprouts (trimmed and thinly sliced or shredded)
-
4 cups chicken or vegetable broth
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0.5 cup grated Parmesan cheese (plus more for serving)
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1 tbsp olive oil (if needed)
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0.5 tsp black pepper
-
0.25 tsp red pepper flakes (optional, for a little heat)
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Salt (to taste (be careful, as the bacon and broth add saltiness))
Instructions
-
Cook the bacon. Place the chopped bacon in your cold saucepan. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving all that beautiful fat in the pan.01
-
Sauté the aromatics. To the same pan with the bacon fat, add the diced onion. Cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the most amazing aroma starting to build. Now, stir in the minced garlic and cook for just another 30 seconds until fragrant—be careful not to let it burn.02
-
Toast the oats. Add the steel-cut oats to the pan. Stir them constantly for 1-2 minutes. You’re toasting them in the flavorful fat, and you’ll see them darken just a shade and smell wonderfully nutty. This simple step adds a ton of depth to the final dish.03
-
Add the Brussels sprouts and broth. Stir in the shredded Brussels sprouts and let them cook for a minute until they just start to wilt. Then, carefully pour in the broth. Add the black pepper and red pepper flakes, if using. Bring everything to a lively simmer.04
-
Simmer to creamy perfection. Once it’s bubbling, reduce the heat to low, cover the pan, and let it simmer gently for about 20-25 minutes. Stir it every 5-7 minutes to prevent sticking. The oats are done when they’re tender but still have a pleasant chew, and the mixture has thickened to a creamy consistency.05
-
Finish and serve. Turn off the heat. Stir in the grated Parmesan cheese and most of the reserved crispy bacon (save a little for garnish!). Taste and adjust seasoning with salt and pepper. The Parmesan will make it extra creamy and salty. Ladle the oatmeal into bowls, top with the remaining bacon and an extra sprinkle of cheese, and dig in immediately.06
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