This Bacon and Maple Oatmeal transforms humble oats into a memorable breakfast. Crispy bacon and creamy steel-cut oats are sweetened with real maple syrup for a perfect salty-sweet dance. It’s a hearty, comforting meal that makes any morning feel special.
Love Bacon and Maple Oatmeal? So do we! If you're into Savory Oatmeal or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Bacon and Maple Oatmeal
- Perfect Flavor Balance: Salty bacon and sweet maple syrup create a classic, satisfying pairing.
- Surprisingly Hearty: Protein and slow carbs keep you full and energized all morning.
- Endlessly Customizable: Add nuts, spices, or fruit to make it your own.
- Comfort in a Bowl: Warm, creamy oatmeal with bacon aroma is pure cozy magic.
Ingredients & Tools
- 4 slices thick-cut bacon, chopped
- 1 cup steel-cut oats
- 3 cups water
- 1 cup whole milk (or your preferred milk)
- 1/4 cup pure maple syrup, plus more for serving
- 1/4 tsp fine sea salt
- 1/2 tsp vanilla extract (optional, but recommended)
- 2 tbsp unsalted butter
Tools: A medium-sized heavy-bottomed saucepan or Dutch oven, a wooden spoon, and a slotted spoon.
Notes: Thick-cut bacon gives meaty bites and renders fat for toasting oats. Use real maple syrup for deep, robust flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 15 g |
| Fat: | 18 g |
| Carbs: | 50 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Why steel-cut oats? They have a wonderfully chewy, nutty texture that holds up beautifully against the bacon. They don’t get mushy like quick oats can, giving you a much more interesting bowl of oatmeal.
- Can I use a different bacon? Absolutely. Smoked bacon will add a deeper, smokier flavor, while applewood-smoked is a personal favorite. Just avoid pre-cooked bacon bits—they won’t give you the rendered fat or the same texture.
- What if I only have rolled oats? You can use them, but the cooking time will be much shorter—closer to 5-10 minutes. The final texture will be softer and less distinct, but it will still be delicious.
- Don’t skip toasting the oats. This is a game-changer. Toasting the oats in the bacon fat before adding the liquid gives them a deep, nutty flavor that forms the foundation of the entire dish.
How to Make Bacon and Maple Oatmeal
Step 1: Start by cooking your bacon. Place the chopped bacon in your cold, heavy-bottomed 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. You’ll notice the fat bubbling and the bacon sizzling away—that’s what you want. Use a slotted spoon to transfer the crispy bacon bits to a paper towel-lined plate. Leave all that glorious bacon fat in the pot!
Step 2: Now, toast the oats. Add the steel-cut oats directly to the hot bacon fat in the saucepan. Stir them constantly for about 1-2 minutes. You’ll notice a wonderful, nutty aroma filling your kitchen—this is the flavor developing. The oats might look a little darker and they’ll make a faint crackling sound. This simple step adds a incredible depth that makes all the difference.
Step 3: Carefully add the liquid. Pour in the water and milk—it will bubble and steam vigorously at first, so be careful. Add the salt at this stage as well. Give everything a good stir to combine, making sure to scrape up any tasty bits from the bottom of the pan. Bring the mixture to a lively simmer.
Step 4: Simmer to creamy perfection. Once it’s bubbling, reduce the heat to low and cover the pot with a lid. Let it simmer gently for about 20-25 minutes, stirring every 5-7 minutes to prevent sticking. You’re looking for the oats to be tender but still have a pleasant chew, and for the mixture to have thickened significantly.
Step 5: Finish and flavor. After 20 minutes, take off the lid. The oatmeal should be thick and creamy. Stir in the maple syrup, the reserved crispy bacon (saving a little for garnish if you like), the butter, and the vanilla extract if using. The butter will melt in and make everything extra rich and glossy. Let it cook for one more minute, uncovered, to let the flavors meld together perfectly.
Step 6: Serve immediately. Divide the oatmeal into bowls. Top with the remaining bacon bits and an extra drizzle of maple syrup for that final touch of sweetness and presentation. It’s best enjoyed hot, right from the pot, while it’s at its peak of creaminess.
Storage & Freshness Guide
- Fridge: Store in an airtight container 3–4 days.
- Freezer: Freeze portions up to 3 months; thaw overnight in fridge.
- Reviving: Reheat with a splash of milk or water, stirring until creamy.
Serving Suggestions
Complementary Dishes
- Soft-Scrambled Eggs — The creamy, delicate texture of softly scrambled eggs is a dream next to the hearty, chewy oatmeal. It turns your bowl into a full, protein-packed breakfast feast.
- Sautéed Apples or Pears — A quick sauté of thin apple or pear slices in a little butter and cinnamon adds a lovely soft fruit element and another layer of warmth and spice.
- Simple Arugula Salad — A small side salad with a sharp vinaigrette can cut through the richness of the oatmeal beautifully, balancing the meal and adding a fresh, peppery crunch.
Drinks
- Strong Black Coffee — The bitterness of a good, strong brew is the perfect counterpoint to the sweet and salty notes in the bowl, cleansing the palate between bites.
- Cold Whole Milk — A classic for a reason. A tall, cold glass of milk is wonderfully refreshing and complements the creamy, warm nature of the oatmeal itself.
- Earl Grey Tea — The bergamot in Earl Grey tea has a citrusy, floral quality that pairs surprisingly well with the maple and the smoky notes from the bacon.
Something Sweet
- Blueberry Muffin — The burst of juicy, tart blueberries in a tender muffin is a fantastic follow-up, continuing the breakfast theme without being overly heavy.
- Dark Chocolate Square — A single square of high-quality dark chocolate (70% or higher) after your meal offers a rich, bittersweet finish that echoes the complexity of the oatmeal.
- Cinnamon Sugar Toast — For the ultimate cozy carb experience, a slice of buttery toast sprinkled with cinnamon sugar is simple, nostalgic, and just sweet enough.
Top Mistakes to Avoid
- Mistake: Burning the bacon. If your heat is too high, the bacon can go from perfectly crispy to unpleasantly burnt in seconds. Burnt bacon will impart a bitter flavor to the entire dish, so keep it at a steady medium.
- Mistake: Not toasting the oats. I know it’s an extra step, but skipping it means missing out on a world of nutty, deep flavor. It only takes a minute and it’s the secret to taking your oatmeal from good to unforgettable.
- Mistake: Stirring too infrequently. Steel-cut oats have a tendency to stick to the bottom of the pan, especially as they thicken. A quick stir every 5 minutes or so prevents a burnt layer from forming and ensures even cooking.
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Bacon And Maple Oatmeal
Make the best Bacon and Maple Oatmeal with this easy recipe! A perfect sweet & savory breakfast in 30 minutes. Get the step-by-step guide now!
Ingredients
For the Ingredients
-
4 slices thick-cut bacon (chopped)
-
1 cup steel-cut oats
-
3 cups water
-
1 cup whole milk (or your preferred milk)
-
1/4 cup pure maple syrup (plus more for serving)
-
1/4 tsp fine sea salt
-
1/2 tsp vanilla extract (optional, but recommended)
-
2 tbsp unsalted butter
Instructions
-
Start by cooking your bacon. Place the chopped bacon in your cold, heavy-bottomed 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. You’ll notice the fat bubbling and the bacon sizzling away—that’s what you want. Use a slotted spoon to transfer the crispy bacon bits to a paper towel-lined plate. Leave all that glorious bacon fat in the pot!01
-
Now, toast the oats. Add the steel-cut oats directly to the hot bacon fat in the saucepan. Stir them constantly for about 1-2 minutes. You’ll notice a wonderful, nutty aroma filling your kitchen—this is the flavor developing. The oats might look a little darker and they’ll make a faint crackling sound. This simple step adds a incredible depth that makes all the difference.02
-
Carefully add the liquid. Pour in the water and milk—it will bubble and steam vigorously at first, so be careful. Add the salt at this stage as well. Give everything a good stir to combine, making sure to scrape up any tasty bits from the bottom of the pan. Bring the mixture to a lively simmer.03
-
Simmer to creamy perfection. Once it’s bubbling, reduce the heat to low and cover the pot with a lid. Let it simmer gently for about 20-25 minutes, stirring every 5-7 minutes to prevent sticking. You’re looking for the oats to be tender but still have a pleasant chew, and for the mixture to have thickened significantly.04
-
Finish and flavor. After 20 minutes, take off the lid. The oatmeal should be thick and creamy. Stir in the maple syrup, the reserved crispy bacon (saving a little for garnish if you like), the butter, and the vanilla extract if using. The butter will melt in and make everything extra rich and glossy. Let it cook for one more minute, uncovered, to let the flavors meld together perfectly.05
-
Serve immediately. Divide the oatmeal into bowls. Top with the remaining bacon bits and an extra drizzle of maple syrup for that final touch of sweetness and presentation. It’s best enjoyed hot, right from the pot, while it’s at its peak of creaminess.06
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