This Bacon and Gruyere Oatmeal turns breakfast on its head with a savory twist. Creamy steel-cut oats are enriched with crispy bacon, nutty Gruyère, and savory broth for a deeply satisfying meal. It’s a comforting, restaurant-worthy dish that proves oatmeal is a versatile pantry staple.
Love Bacon and Gruyere Oatmeal? So do we! If you're into Savory Oatmeal or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Bacon and Gruyere Oatmeal
- Flavor bomb: Crispy bacon and nutty Gruyère create an umami-rich experience.
- Incredibly versatile: Works for brunch, lunch, or a simple dinner.
- Perfect texture: Creamy oatmeal meets crunchy bacon bits.
- Surprisingly simple: One-pot meal ready in about 30 minutes.
Ingredients & Tools
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 1 cup steel-cut oats
- 3 cups chicken or vegetable broth
- 1 cup whole milk
- 1 cup Gruyère cheese, freshly grated
- 2 tablespoons unsalted butter
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 green onions, thinly sliced, for garnish
Tools: A medium-sized heavy-bottomed pot or Dutch oven, a wooden spoon, a fine grater for the cheese.
Notes: Using rich broth builds a savory foundation. Grating your own Gruyère ensures it melts beautifully.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 22 g |
| Fat: | 28 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why steel-cut oats? Their chewy, nutty texture holds up beautifully against the rich ingredients and won’t turn to mush. If you only have rolled oats, the cooking time will be much shorter, and the texture will be softer.
- Don’t skip the step of cooking the oats in bacon fat. This is where a huge amount of the flavor comes from! It toasts the oats slightly and infuses the entire dish with a smoky, porky essence.
- Is Gruyère essential? Its distinct nutty and slightly sweet flavor is what makes this recipe so special. If you absolutely must substitute, a good Comté or even a sharp white cheddar would work, but Gruyère is the star here.
- Broth vs. water. I really can’t stress this enough—using broth is the secret to a deeply savory, non-bland oatmeal. It makes all the difference between a good dish and a great one.
How to Make Bacon and Gruyere Oatmeal
Step 1: Cook the bacon. Place your chopped bacon in a cold, heavy-bottomed pot. 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 to drain. You’ll be left with beautiful, fragrant bacon fat in the pot—that’s your cooking gold.
Step 2: Sauté the aromatics. To the same pot with the bacon fat, add the diced onion. Cook over medium heat, stirring frequently, until the onion has softened and become translucent, about 4-5 minutes. You’ll notice the kitchen starting to smell incredible as the onion sweetens in the smoky fat.
Step 3: Toast the oats. Add the steel-cut oats to the pot with the onions. Stir constantly for about 1-2 minutes until the oats are well-coated in the fat and they smell nutty and toasted. This quick toasting step adds another layer of flavor and helps the oats maintain a perfect texture later.
Step 4: Simmer to creamy perfection. Carefully pour in the broth and the milk. Add the black pepper and optional garlic powder. Bring the mixture to a lively simmer, then immediately reduce the heat to low. Cover the pot and let it cook gently for about 20-25 minutes, stirring once or twice to prevent sticking. You’re looking for the oats to be tender and the mixture to be thick and creamy.
Step 5: Incorporate the cheese and butter. Once the oats are cooked, take the pot off the heat. Stir in the grated Gruyère and the butter until they are completely melted and incorporated into the oatmeal. The sauce will become wonderfully glossy and rich. Taste and adjust seasoning—you likely won’t need extra salt because of the bacon and cheese, but it’s always good to check.
Step 6: Serve and garnish. Ladle the creamy oatmeal into bowls. Top generously with the reserved crispy bacon and a sprinkle of fresh green onions. Serve immediately while it’s hot, creamy, and utterly comforting.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Not recommended; dairy may separate upon thawing.
- Reviving: Reheat gently with extra broth or milk 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 beautifully, creating a perfectly balanced meal.
- A soft-yolked fried or poached egg — Placing an egg on top turns this into an even more substantial meal; the runny yolk creates its own luxurious sauce.
- Sautéed mushrooms — Their earthy, umami flavor is a fantastic companion to the smoky bacon and nutty cheese, adding another layer of savory depth.
Drinks
- A dry, crisp sparkling wine or Prosecco — The bubbles and acidity are a fantastic palate-cleanser that contrasts the dish’s creaminess, making for a brilliant brunch pairing.
- A rich, dark roast coffee — The bitter notes of a good coffee stand up to the bold, savory flavors and provide a warm, comforting finish to the meal.
- A tart Bloody Mary — The spicy, tomato-based cocktail mirrors the savory notes in the oatmeal and makes the whole experience feel like a celebratory brunch.
Something Sweet
- Fresh berries with a dollop of whipped cream — After a savory main, the bright, fresh burst of sweet berries is a light and refreshing way to end your meal.
- A small square of dark chocolate with sea salt — It’s a quick, sophisticated finish that satisfies a sweet tooth without being overly heavy or rich.
- Citrus-infused shortbread cookies — The buttery, lemony notes of the cookie provide a lovely, clean contrast to the savory, cheesy flavors you just enjoyed.
Top Mistakes to Avoid
- Using quick or instant oats. They cook too fast and will turn into a gluey, mushy texture that can’t stand up to the hearty bacon and cheese. Steel-cut is the way to go for the best mouthfeel.
- Cooking the bacon on too high of heat. Starting in a cold pan allows the fat to render out slowly, giving you crispy bacon instead of burnt, chewy strips. Patience is key here.
- Adding the cheese while the pot is still on the heat. This can cause the cheese to seize up and become stringy or oily. Always take the oatmeal off the heat before stirring in the Gruyère for a silky, smooth melt.
- Not toasting the oats. That quick minute of toasting in the bacon fat is what gives the oatmeal its nutty, deep flavor base. Skipping it means missing out on a key layer of taste.
Expert Tips
- Tip: Make a double batch of bacon. Cook an extra 4 slices, crumble them, and store them in the freezer. You’ll have a ready-made garnish for this oatmeal, salads, or baked potatoes, making future meals even quicker.
- Tip: For an extra-creamy texture, swap out 1/2 cup of the broth for an equal amount of heavy cream. It adds an incredible richness that feels truly decadent.
- Tip: If you have leftovers, reheat them gently with a splash of extra broth or milk. The oats will continue to absorb liquid, so you’ll need to loosen them up to bring back that creamy consistency.
- Tip: For a flavor boost, add a teaspoon of fresh thyme leaves along with the onions. The herbal, slightly floral note pairs wonderfully with the Gruyère and bacon.
FAQs
Can I make this recipe vegetarian?
Absolutely! For a vegetarian version, simply omit the bacon. Start by sautéing the onion in a tablespoon of olive oil or butter. To replicate the smoky flavor, add a 1/4 teaspoon of smoked paprika when you toast the oats. You could also add a handful of chopped, sautéed mushrooms for a meaty texture.
Can I prepare this oatmeal ahead of time?
You can! Cook the oatmeal completely, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. The texture will be much thicker when cold. Reheat it in a pot on the stove over low heat, stirring in a little extra broth or milk until it’s creamy again. I don’t recommend freezing it, as the dairy can separate upon thawing.
My oatmeal is too thick. What should I do?
No problem at all—this is an easy fix! Simply stir in a little more warm broth or milk, a few tablespoons at a time, until it reaches your desired consistency. The oats continue to absorb liquid even after cooking, so it’s very common to need to adjust the texture before serving, especially with leftovers.
What’s the best type of pan to use?
A heavy-bottomed pot or a Dutch oven is ideal. It distributes heat evenly, which prevents the oatmeal from scorching on the bottom during the longer simmering time. A thin, lightweight pot is more likely to give you hot spots and burnt oats.
Is this dish suitable for kids?
It can be a fantastic way to introduce more savory, complex flavors to kids! You might want to dial back the black pepper slightly. The combination of bacon and cheese is usually a big hit. Let them customize their own bowl with extra bacon on top—it makes the meal more fun and engaging for them.
Bacon And Gruyere Oatmeal
Transform breakfast with this savory Bacon and Gruyere Oatmeal recipe. A rich, one-pot meal ready in 35 minutes. Get the recipe and make it today!
Ingredients
For the Ingredients
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4 slices thick-cut bacon (chopped)
-
1 small yellow onion (finely diced)
-
1 cup steel-cut oats
-
3 cups chicken or vegetable broth
-
1 cup whole milk
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1 cup Gruyère cheese (freshly grated)
-
2 tablespoons unsalted butter
-
1/4 teaspoon freshly ground black pepper
-
1/4 teaspoon garlic powder (optional)
-
2 green onions (thinly sliced, for garnish)
Instructions
-
Cook the bacon. Place your chopped bacon in a cold, heavy-bottomed pot. 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 to drain. You’ll be left with beautiful, fragrant bacon fat in the pot—that’s your cooking gold.01
-
Sauté the aromatics. To the same pot with the bacon fat, add the diced onion. Cook over medium heat, stirring frequently, until the onion has softened and become translucent, about 4-5 minutes. You’ll notice the kitchen starting to smell incredible as the onion sweetens in the smoky fat.02
-
Toast the oats. Add the steel-cut oats to the pot with the onions. Stir constantly for about 1-2 minutes until the oats are well-coated in the fat and they smell nutty and toasted. This quick toasting step adds another layer of flavor and helps the oats maintain a perfect texture later.03
-
Simmer to creamy perfection. Carefully pour in the broth and the milk. Add the black pepper and optional garlic powder. Bring the mixture to a lively simmer, then immediately reduce the heat to low. Cover the pot and let it cook gently for about 20-25 minutes, stirring once or twice to prevent sticking. You’re looking for the oats to be tender and the mixture to be thick and creamy.04
-
Incorporate the cheese and butter. Once the oats are cooked, take the pot off the heat. Stir in the grated Gruyère and the butter until they are completely melted and incorporated into the oatmeal. The sauce will become wonderfully glossy and rich. Taste and adjust seasoning—you likely won’t need extra salt because of the bacon and cheese, but it’s always good to check.05
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Serve and garnish. Ladle the creamy oatmeal into bowls. Top generously with the reserved crispy bacon and a sprinkle of fresh green onions. Serve immediately while it’s hot, creamy, and utterly comforting.06
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