If you’ve only ever thought of oatmeal as a sweet breakfast food, prepare to have your world turned upside down. This savory bacon and caramelized onion oatmeal is the ultimate comfort bowl—creamy, deeply flavorful, and surprisingly sophisticated. It’s a game-changer for anyone stuck in a breakfast rut or looking for a simple yet impressive savory option.
Craving a delicious Bacon and Caramelized Onion Oatmeal? You've come to the right spot! From Savory Oatmeal favorites to amazing Chicken Recipes recipes, there's something here for everyone.
Why You’ll Love This Bacon and Caramelized Onion Oatmeal
Flavor bomb: Salty bacon and sweet caramelized onions create a complex, balanced base.
Versatile canvas: Top with a fried egg, cheese, or hot sauce for a new meal every time.
Quick comfort: Minimal active cooking yields a restaurant-worthy bowl in about 30 minutes.
Oatmeal reimagined: A clever savory twist that bridges breakfast and dinner perfectly.
Ingredients & Tools
- 6 slices thick-cut bacon, chopped
- 2 large yellow onions, thinly sliced
- 1 tbsp unsalted butter
- 1 tsp brown sugar (optional, but it helps the onions along)
- 2 cloves garlic, minced
- 1 cup old-fashioned rolled oats (not instant)
- 2 ½ cups chicken or vegetable broth
- ½ tsp fresh thyme leaves (or ¼ tsp dried)
- To taste: salt and freshly ground black pepper
- For serving: grated Parmesan cheese, chopped fresh chives, and a fried egg (highly recommended!)
Tools: A large skillet (preferably cast-iron or non-stick), a wooden spoon, and a saucepan.
Notes: The quality of your bacon and the patience you give your onions are what will truly make this dish shine. Using a good, rich broth instead of water is also a non-negotiable for building that deep, savory flavor from the bottom up.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins
Before You Start: Tips & Ingredient Notes
- Onion slicing is key. Take the time to slice your onions evenly and thinly. A mandoline can help, but a sharp knife and a little care work just fine. Uniform slices mean they’ll caramelize evenly, without some pieces burning while others are still raw.
- Don’t rush the caramelization. This is the soul of the dish. Low and slow is the only way to go. If the heat is too high, the onions will fry and burn, becoming bitter instead of developing that wonderful, sweet, jammy quality we’re after.
- Choose your oats wisely. Old-fashioned rolled oats are perfect here. They hold their texture and become beautifully creamy without turning into complete mush. Steel-cut oats will take much longer to cook, and instant oats will disintegrate.
- Broth over water, always. Using chicken or vegetable broth is what transforms this from a simple porridge into a savory masterpiece. It adds a rich, underlying flavor that water just can’t provide. If you’re using a standard broth, you may not need to add any extra salt at the end.
How to Make Bacon and Caramelized Onion Oatmeal
Step 1: Start by cooking the bacon. Place the chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and has rendered its fat. This should take about 8-10 minutes. Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate to drain. You’ll notice we’re leaving that glorious bacon fat in the pan—that’s our cooking gold for the next step.
Step 2: Now, for the onions. You should have about 2-3 tablespoons of bacon fat in your skillet. If it looks like a lot more, you can spoon a little out. Add the thinly sliced onions and the optional brown sugar to the skillet. The sugar isn’t for sweetness per se, but to help kickstart the caramelization process. Cook over medium-low heat, stirring every few minutes. Be patient here—this will take 20-25 minutes. You’ll see the onions slowly soften, turn translucent, and then gradually become a deep, golden brown. If the pan seems dry or the onions are sticking, add that tablespoon of butter. It adds richness and helps prevent burning.
Step 3: Once the onions are beautifully soft and caramelized, add the minced garlic and fresh thyme. Stir and cook for just one minute until the garlic becomes fragrant. You don’t want to burn the garlic, as it will turn bitter. The aroma at this stage is absolutely incredible—sweet, savory, and herby all at once.
Step 4: It’s time for the oats. Add the rolled oats to the skillet with the onions and stir to coat them in the flavorful fat. Toasting the oats for a minute or two like this gives them a lovely nutty flavor and helps them stay distinct and creamy when the liquid is added, rather than becoming gummy.
Step 5: Pour in the broth. You can do this right in the skillet if it’s large enough, or transfer the oat-and-onion mixture to a medium saucepan. Bring everything to a gentle boil, then immediately reduce the heat to a low simmer. Let it cook, stirring occasionally, for about 5-7 minutes. You’ll notice the oats will absorb the liquid and the whole mixture will thicken to a perfect, creamy porridge consistency.
Step 6: Turn off the heat. Stir in most of the reserved crispy bacon, saving a little for garnish. Now is the time to taste and season. Add black pepper generously, and only add salt if you think it needs it (remember, the bacon and broth are already salty). Give it one final stir, and your savory oatmeal is ready to serve.
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 with a splash of broth or water to loosen consistency; stir gently over low heat.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery, fresh crunch of the greens cuts through the richness of the oatmeal beautifully, creating a perfectly balanced meal.
- Sautéed mushrooms — A pile of garlicky, buttery mushrooms on the side or even stirred right in adds another layer of earthy, umami flavor that complements the bacon and onions wonderfully.
- Buttered sourdough toast — For those who can’t resist a little extra carbs, a thick slice of crispy, buttered sourdough is perfect for scooping up every last bit of the creamy oatmeal.
Drinks
- A dry, crisp cider — The apple notes and acidity in the cider provide a fantastic counterpoint to the smoky, savory notes in the bowl, cleansing the palate between bites.
- Bloody Mary — If you’re serving this for a weekend brunch, the spicy, savory kick of a well-made Bloody Mary is an absolute classic pairing that just feels right.
- Strong black coffee — Don’t underestimate the power of a good, strong cup of coffee. Its bitterness contrasts with the dish’s richness in a very satisfying way.
Something Sweet
- Lemon ricotta pancakes — The light, fluffy texture and bright, citrusy flavor of these pancakes provide a delightful sweet finish after your savory main course.
- Fresh berry compote over Greek yogurt — A simple, not-too-sweet dessert that feels refreshing and light, with a little tang from the yogurt to balance the berries.
- Dark chocolate and sea salt — Sometimes, all you need is a single square of high-quality dark chocolate with a sprinkle of flaky sea salt to perfectly round out the meal.
Top Mistakes to Avoid
- Mistake: Cranking the heat to caramelize onions faster. This is the number one error. High heat will burn the sugars in the onions, making them taste bitter instead of sweet and complex. Low and slow is the only path to onion nirvana.
- Mistake: Using instant or quick-cook oats. These varieties are processed to cook very quickly, which means they’ll turn to mush in this recipe. You’ll lose the lovely, creamy-yet-substantial texture that old-fashioned rolled oats provide.
- Mistake: Skipping the step of toasting the oats. Giving the oats a quick toast in the pan before adding liquid unlocks a nutty flavor and helps them maintain their texture. If you just dump them into the broth, the final dish can be a bit bland and gluey.
- Mistake: Over-stirring the oatmeal as it simmers. Stir it occasionally to prevent sticking, but constant stirring will break down the oats and release too much starch, resulting in a gluey consistency rather than a creamy one.
Expert Tips
- Tip: Caramelize a big batch of onions ahead of time. Caramelized onions keep beautifully in the fridge for up to a week. Make a double or triple batch on the weekend, and you can whip up this oatmeal in under 10 minutes on a busy weekday morning.
- Tip: Add a splash of vinegar at the end. A tiny splash (about half a teaspoon) of balsamic or apple cider vinegar stirred in right before serving can work wonders. It brightens all the flavors and adds a subtle layer of complexity that makes the dish taste even more gourmet.
- Tip: Get creative with your toppings. Think of this like a savory pizza or pasta—the base is set, but the toppings are your playground. Try a soft-boiled egg instead of fried, different cheeses like feta or sharp cheddar, or a spoonful of chili crisp for heat.
- Tip: Use the bacon fat with confidence. That rendered fat is packed with smoky, salty flavor. It’s the secret weapon that will carry the flavor of the entire dish, so don’t be shy about using it to cook your onions and toast your oats.
FAQs
Can I make this recipe vegetarian?
Absolutely! For a vegetarian version, simply omit the bacon. Start by caramelizing your onions in 2 tablespoons of butter or olive oil. To replicate the smoky, savory depth that the bacon provides, try adding a teaspoon of smoked paprika to the onions along with the garlic. You could also sprinkle some vegetarian “bacon” bits on top at the end for crunch and flavor.
Can I use steel-cut oats instead?
You can, but it will change the cooking time and texture significantly. Steel-cut oats are much chewier and take longer to cook—usually around 20-30 minutes of simmering after you add the liquid. You would follow the same initial steps, but after toasting the steel-cut oats, you’d need to add the broth and simmer for a longer period, stirring occasionally, until they reach your desired tenderness.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The oats will continue to absorb liquid and thicken, so when reheating, you’ll need to add a splash of broth, water, or milk to loosen it up. Gently reheat it in a saucepan over low heat or in the microwave, stirring frequently until warm.
Is this a healthy meal?
This dish is a wholesome and satisfying meal. Oats are a great source of fiber, and you’re controlling all the ingredients. It’s balanced with protein from the bacon and egg, complex carbs from the oats, and flavor from whole foods like onions and garlic. As with any recipe, the healthfulness can be adjusted—you can use less bacon, a low-sodium broth, or load up on more vegetable-based toppings.
My oatmeal turned out too thick/gummy. What happened?
This usually means the oats were cooked too long or over-stirred, causing them to release too much starch. It could also mean you didn’t have quite enough liquid to begin with. Oats continue to thicken as they sit, so if it looks perfect in the pan, it might be too thick in the bowl. The easy fix for next time is to use a bit more broth, and remember—a gentle simmer is better than a rolling boil.
Bacon And Caramelized Onion Oatmeal
Discover savory Bacon and Caramelized Onion Oatmeal! This easy recipe transforms breakfast with rich, comforting flavors. Ready in 30 minutes - get the recipe now!
Ingredients
For the main ingredients:
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6 slices thick-cut bacon (chopped)
-
2 large yellow onions (thinly sliced)
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1 tbsp unsalted butter
-
1 tsp brown sugar
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2 cloves garlic (minced)
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1 cup old-fashioned rolled oats
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2 ½ cups chicken or vegetable broth
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½ tsp fresh thyme leaves
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salt and freshly ground black pepper (to taste)
For serving:
-
grated Parmesan cheese
-
chopped fresh chives
-
fried egg
Instructions
-
Start by cooking the bacon. Place the chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and has rendered its fat. This should take about 8-10 minutes. Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate to drain.01
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Now, for the onions. You should have about 2-3 tablespoons of bacon fat in your skillet. If it looks like a lot more, you can spoon a little out. Add the thinly sliced onions and the optional brown sugar to the skillet. Cook over medium-low heat, stirring every few minutes. Be patient here—this will take 20-25 minutes. If the pan seems dry or the onions are sticking, add that tablespoon of butter.02
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Once the onions are beautifully soft and caramelized, add the minced garlic and fresh thyme. Stir and cook for just one minute until the garlic becomes fragrant.03
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It's time for the oats. Add the rolled oats to the skillet with the onions and stir to coat them in the flavorful fat. Toasting the oats for a minute or two like this gives them a lovely nutty flavor and helps them stay distinct and creamy when the liquid is added.04
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Pour in the broth. You can do this right in the skillet if it's large enough, or transfer the oat-and-onion mixture to a medium saucepan. Bring everything to a gentle boil, then immediately reduce the heat to a low simmer. Let it cook, stirring occasionally, for about 5-7 minutes.05
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Turn off the heat. Stir in most of the reserved crispy bacon, saving a little for garnish. Now is the time to taste and season. Add black pepper generously, and only add salt if you think it needs it.06
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