If you’ve ever wanted a savory twist on oatmeal, this Bacon and Cheddar Broccoli Oatmeal is your answer. It’s rich, cheesy, and packed with crispy bacon and tender broccoli for a cozy meal any time of day. Once you try this savory oatmeal, you might never go back to sweet.
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Why You’ll Love This Bacon and Cheddar Broccoli Oatmeal
- Game-changer breakfast: Shakes up your routine with indulgent yet wholesome flavors.
- Incredibly versatile: Easily customize with ingredients you have on hand.
- One-pot wonder: Maximum flavor with minimal cleanup.
- Nutrient-packed: Fiber-rich oats and broccoli keep you full for hours.
Ingredients & Tools
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup old-fashioned rolled oats
- 2 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1 ½ cups small broccoli florets, chopped
- 1 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- ½ tsp smoked paprika
- To taste salt and black pepper
Tools: 1 large saucepan or Dutch oven, wooden spoon, measuring cups/spoons
Notes: Using a good, flavorful broth here is key—it forms the base of your oatmeal’s savory depth. And don’t shy away from the sharp cheddar; its bold flavor stands up beautifully to the smoky bacon and mild oats.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 24 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Can I use quick oats? I don’t recommend it. Old-fashioned rolled oats hold their texture much better and won’t turn to mush. They give you that perfect, creamy-yet-chewy consistency that makes this dish so satisfying.
- What’s the best way to cook the bacon? Start it in a cold pan over medium heat. This renders the fat slowly, giving you crispier bacon and plenty of delicious fat to cook your onions and garlic in. It’s a flavor foundation you don’t want to skip.
- Is the broccoli pre-cooked? Nope! You’ll add it raw, and it steams directly in the simmering oatmeal. This preserves its bright green color and a slight crunch, which provides a lovely textural contrast to the creamy oats.
- Can I make this vegetarian? Absolutely. Just omit the bacon and use a tablespoon of olive oil to sauté the onion and garlic. You might want to add a pinch of smoked salt at the end to mimic that smoky bacon flavor.
How to Make Bacon and Cheddar Broccoli Oatmeal
Step 1: Cook the bacon. Place the chopped bacon in a large, cold saucepan or Dutch oven. 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. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the glorious bacon fat in the pan—that’s your cooking gold.
Step 2: Sauté the aromatics. Add the diced onion to the hot bacon fat in the pan. Cook for 4-5 minutes, until the onion has softened and turned translucent. You’ll notice it starting to pick up little browned bits from the bottom of the pan—that’s pure flavor. Stir in the minced garlic and cook for just one more minute, until it becomes incredibly fragrant.
Step 3: Toast the oats. Add the rolled oats to the pan along with the smoked paprika. Stir constantly for about 1-2 minutes. You’re toasting them in the fat, which gives the oats a wonderfully nutty depth and prevents them from becoming gummy later on. They should smell warm and toasty.
Step 4: Simmer with liquid. Pour in the broth and the milk. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a lively simmer, then reduce the heat to low and cover the pan. Let it cook for about 5 minutes.
Step 5: Add the broccoli. Uncover the pan and stir in the chopped broccoli florets. Re-cover and let it simmer for another 5-7 minutes. The oats will thicken significantly, and the broccoli will steam until it’s tender but still vibrant green. Check for doneness—the oats should be soft and creamy, not al dente.
Step 6: Stir in the cheese and bacon. Turn off the heat. Stir in the shredded cheddar cheese and most of the reserved cooked bacon (save a little for garnish!). The residual heat will melt the cheese into a velvety, luxurious sauce. Season generously with black pepper and taste before adding salt, as the bacon and cheese are already quite salty.
Step 7: Serve immediately. Ladle the savory oatmeal into bowls. Top with the remaining crispy bacon and a generous sprinkle of fresh green onions. The contrast of the hot, creamy oats with the cool, sharp onions is just… perfection.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat with a splash of broth or milk 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, balancing the whole meal.
- Roasted cherry tomatoes — Their burst of sweet, acidic juice adds a lovely pop of color and freshness that complements the savory, cheesy flavors.
- Buttery avocado slices — The creamy, cool texture of avocado is a dream alongside the warm oatmeal, adding a dose of healthy fats.
Drinks
- A dry, crisp hard cider — The effervescence and apple notes are a fantastic palate cleanser that cuts through the dish’s richness, especially if you’re having this for dinner.
- Hot coffee with a splash of cream — The bitter notes of coffee provide a classic, comforting pairing that just feels right with a savory breakfast bowl.
- Iced green tea with mint — This is a refreshing, non-alcoholic option that cleanses the palate without overwhelming the subtle flavors in the oatmeal.
Something Sweet
- Warm apple crumble with vanilla ice cream — After a savory main, this classic dessert offers a warm, spiced, and sweet finish that feels incredibly satisfying.
- A few squares of dark chocolate — It’s a simple, elegant way to end the meal. The bitterness of the chocolate is a perfect counterpoint to the savory notes you just enjoyed.
- Lemon sorbet — This is the ultimate palate-cleanser. Its bright, sharp citrus flavor is incredibly refreshing and light after a hearty meal.
Top Mistakes to Avoid
- Using instant or quick-cooking oats. They absorb liquid too quickly and lack the texture needed for this dish. You’ll end up with a pasty, unappealing mush instead of distinct, creamy oats.
- Skipping the step of toasting the oats. This quick minute in the pan makes a world of difference. It deepens their flavor and helps them stay separate and chewy instead of clumping together.
- Overcooking the broccoli. If you cook it for too long, it will turn a sad, army green and become mushy. You want it tender-crisp to add a pleasant textural contrast.
- Adding the cheese while the heat is still on. This can cause the cheese to seize up and become oily or stringy. Always take the pot off the heat first—the residual warmth is plenty to melt it smoothly.
Expert Tips
- Tip: For an extra-creamy texture, swap half the broth for additional milk or cream. This makes the final dish incredibly luxurious, almost like a savory porridge. A little goes a long way here.
- Tip: Grate your own cheese from a block. Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting as smoothly and seamlessly into the oatmeal.
- Tip: Make a big batch for meal prep! This oatmeal reheats surprisingly well. Store it in an airtight container and add a splash of broth or milk when reheating to loosen it up to the perfect consistency.
- Tip: For a flavor boost, use a combo of cheeses. Try mixing most of the cheddar with a tablespoon of grated Parmesan. The Parmesan adds a salty, umami kick that takes the whole dish up a notch.
FAQs
Can I make this recipe dairy-free?
Yes, you absolutely can. Simply replace the milk with an unsweetened, unflavored plant-based milk like oat or almond milk. For the cheese, use your favorite brand of dairy-free cheddar-style shreds. Just be aware that the meltability can vary between brands, so you might need to stir a bit more vigorously to get a smooth consistency.
How should I store and reheat leftovers?
Let the oatmeal cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, place it in a saucepan over low heat with a splash of broth or water, stirring frequently until warm. You can also use the microwave, stirring every 30 seconds to ensure even heating.
My oatmeal turned out too thick. How can I fix it?
No problem at all! This is an easy fix. Simply stir in a little more warm broth or milk, a tablespoon at a time, until it reaches your desired consistency. The oats continue to absorb liquid as they sit, so it’s very common to need to loosen it up a bit upon serving or reheating.
Can I use frozen broccoli instead of fresh?
You can, but you’ll need to adjust the method. Thaw the frozen broccoli completely and pat it dry with paper towels to remove excess moisture. Add it in the final 2-3 minutes of cooking just to heat it through, otherwise, it will make your oatmeal watery.
Is this kid-friendly?
Honestly, it can be a great way to sneak veggies into a picky eater’s diet! The cheesy, bacony flavor is usually a big hit. You can also chop the broccoli into very small, rice-sized pieces so it blends in seamlessly with the oats. Let them top it with a little extra bacon—it’s a surefire win.
Bacon And Cheddar Broccoli Oatmeal
Try this savory Bacon and Cheddar Broccoli Oatmeal recipe for a protein-packed breakfast. Easy one-pot meal ready in 30 minutes. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
6 slices thick-cut bacon (chopped)
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 cup old-fashioned rolled oats
-
2 cups chicken or vegetable broth
-
1 cup whole milk or half-and-half
-
1.5 cups small broccoli florets (chopped)
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1 cup shredded sharp cheddar cheese
-
2 green onions (thinly sliced)
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0.5 tsp smoked paprika
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salt and black pepper (to taste)
Instructions
-
Cook the bacon. Place the chopped bacon in a large, cold saucepan or Dutch oven. 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. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of the glorious bacon fat in the pan—that’s your cooking gold.01
-
Sauté the aromatics. Add the diced onion to the hot bacon fat in the pan. Cook for 4-5 minutes, until the onion has softened and turned translucent. You’ll notice it starting to pick up little browned bits from the bottom of the pan—that’s pure flavor. Stir in the minced garlic and cook for just one more minute, until it becomes incredibly fragrant.02
-
Toast the oats. Add the rolled oats to the pan along with the smoked paprika. Stir constantly for about 1-2 minutes. You’re toasting them in the fat, which gives the oats a wonderfully nutty depth and prevents them from becoming gummy later on. They should smell warm and toasty.03
-
Simmer with liquid. Pour in the broth and the milk. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a lively simmer, then reduce the heat to low and cover the pan. Let it cook for about 5 minutes.04
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Add the broccoli. Uncover the pan and stir in the chopped broccoli florets. Re-cover and let it simmer for another 5-7 minutes. The oats will thicken significantly, and the broccoli will steam until it’s tender but still vibrant green. Check for doneness—the oats should be soft and creamy, not al dente.05
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Stir in the cheese and bacon. Turn off the heat. Stir in the shredded cheddar cheese and most of the reserved cooked bacon (save a little for garnish!). The residual heat will melt the cheese into a velvety, luxurious sauce. Season generously with black pepper and taste before adding salt, as the bacon and cheese are already quite salty.06
-
Serve immediately. Ladle the savory oatmeal into bowls. Top with the remaining crispy bacon and a generous sprinkle of fresh green onions. The contrast of the hot, creamy oats with the cool, sharp onions is just… perfection.07
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