This Bacon and Parmesan Herb Oatmeal transforms humble oats into a creamy, risotto-like meal. It’s deeply flavorful, ready in under 30 minutes, and will change how you view oatmeal forever.
Nothing beats a great Bacon and Parmesan Herb Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Bacon and Parmesan Herb Oatmeal
- Game-changing breakfast: Savory, salty, and herby notes redefine oatmeal.
- Creamy comfort texture: Achieves a satisfying, risotto-like consistency.
- Quick & easy: Ready in 20 minutes with minimal cleanup.
- Endlessly customizable: Perfect base for different herbs, cheeses, or toppings.
Ingredients & Tools
- 4 slices thick-cut bacon, chopped into small pieces
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup old-fashioned rolled oats (do not use instant or steel-cut)
- 2 ½ cups chicken broth (or vegetable broth for a vegetarian version)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh chives, chopped, plus more for garnish
- ¼ teaspoon black pepper
- 1 pinch of red pepper flakes (optional, for a slight kick)
Tools: A medium-sized saucepan or Dutch oven, a wooden spoon, a microplane or box grater for the cheese.
Notes: The quality of your broth and Parmesan really makes a difference here—they form the backbone of the flavor. And using fresh herbs, honestly, is non-negotiable for that bright, aromatic lift that cuts through the richness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Before You Start: Tips & Ingredient Notes
- Why old-fashioned rolled oats? They provide the perfect texture—creamy but with a slight bite. Instant oats will turn to mush, and steel-cut oats take far too long to cook for this quick recipe. Stick with the classic rolled oats for the best results.
- Is the bacon fat really necessary? Yes, and it’s a flavor powerhouse! We use the rendered bacon fat to sauté the onions and garlic, which infuses the entire dish with a smoky, savory depth that you just can’t get from oil or butter alone. Don’t you dare pour it out!
- What’s the deal with freshly grated Parmesan? The pre-grated stuff in a tub contains anti-caking agents like cellulose, which prevents it from melting smoothly into the oatmeal. Freshly grated Parm will give you a silky, integrated cheese flavor and a much better texture.
- Can I make this vegetarian? Absolutely. Simply omit the bacon and start by sautéing the onion and garlic in a tablespoon of olive oil. Use vegetable broth and consider adding a handful of sautéed mushrooms for that umami punch you’d be missing from the bacon.
How to Make Bacon and Parmesan Herb Oatmeal
Step 1: Crisp the Bacon. Place the chopped bacon in a cold, medium-sized 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 5-7 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving all that glorious fat in the pot.
Step 2: Sauté the Aromatics. You should have about 2 tablespoons of bacon fat in the pot. If you have a little more, that’s fine; if you have less, add a dab of butter to make up the difference. Add the finely diced onion to the hot fat and cook for 3-4 minutes, until it becomes soft and translucent. Now, stir in the minced garlic and cook for just another 30 seconds until fragrant—you’ll notice the aroma change dramatically, so don’t let the garlic burn!
Step 3: Toast the Oats. Add the cup of rolled oats to the pot with the onions and garlic. Stir constantly for about 1-2 minutes to toast the oats in the fat. This is a crucial step for building flavor! The oats will become slightly darker and smell nutty. Toasting them helps prevent a gummy texture later on.
Step 4: Simmer to Creamy Perfection. Carefully pour in the chicken broth. It will sizzle and steam—that’s a good sign! Add the black pepper and optional red pepper flakes. Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently for 7-9 minutes, stirring occasionally. You’re looking for the oats to be tender and the mixture to have thickened to a creamy, porridge-like consistency.
Step 5: Finish with Richness and Herbs. Once the oatmeal is cooked, take the pot off the heat. Stir in the 2 tablespoons of butter, the freshly grated Parmesan, and most of your reserved crispy bacon (save a little for garnish!). The butter and cheese will melt in, making the oatmeal incredibly rich and glossy. Finally, fold in the fresh thyme and chives. Give it a taste—you likely won’t need extra salt because of the bacon and Parmesan, but now is the time to adjust.
Step 6: Serve Immediately. Divide the savory oatmeal between two bowls. Top with the remaining crispy bacon, an extra sprinkle of Parmesan, and a few fresh chives for a pop of color and freshness. It’s best enjoyed right away while it’s hot and creamy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat gently with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a fantastic, light contrast to the rich and creamy oatmeal.
- Sautéed cherry tomatoes — Cook a handful of cherry tomatoes in a hot pan until they blister and burst. Their sweet, acidic juice mingles perfectly with each savory spoonful.
- Buttery sautéed mushrooms — A mix of cremini and shiitake mushrooms sautéed in butter and thyme will double down on the earthy, umami flavors in the bowl.
Drinks
- A dry, crisp Bloody Mary — The spicy, savory notes of a well-made Bloody Mary are a match made in heaven for the bacon and Parmesan, making it the ultimate brunch companion.
- Hot coffee with a pinch of salt — It might sound strange, but a pinch of salt in your coffee enhances its flavor and cuts the bitterness, creating a beautiful pairing with the salty, savory breakfast.
- Freshly squeezed grapefruit juice — The bright, bracing acidity of grapefruit helps cleanse the palate between bites, ensuring each mouthful tastes as amazing as the first.
Something Sweet
- A warm, flaky almond croissant — The buttery, sweet finish of a quality croissant provides the perfect yin to the savory yang of your oatmeal, ending the meal on a delightful note.
- Mixed berry compote with yogurt — A quick compote of frozen berries warmed with a touch of honey served over Greek yogurt offers a light, sweet, and
Bacon And Parmesan Herb Oatmeal
Ready to try savory Bacon and Parmesan Herb Oatmeal? This creamy, 20-minute recipe transforms breakfast with crispy bacon and fresh herbs. Get the recipe now!
Ingredients
For the Ingredients
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4 slices thick-cut bacon (chopped into small pieces)
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1 small yellow onion (finely diced)
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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 broth
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½ cup freshly grated Parmesan cheese (plus more for serving)
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2 tablespoons unsalted butter
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1 tablespoon fresh thyme leaves (chopped)
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1 tablespoon fresh chives (chopped, plus more for garnish)
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¼ teaspoon black pepper
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1 pinch red pepper flakes
Instructions
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Place the chopped bacon in a cold, medium-sized 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 5-7 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving all that glorious fat in the pot.01
-
You should have about 2 tablespoons of bacon fat in the pot. If you have a little more, that’s fine; if you have less, add a dab of butter to make up the difference. Add the finely diced onion to the hot fat and cook for 3-4 minutes, until it becomes soft and translucent. Now, stir in the minced garlic and cook for just another 30 seconds until fragrant—you’ll notice the aroma change dramatically, so don’t let the garlic burn!02
-
Add the cup of rolled oats to the pot with the onions and garlic. Stir constantly for about 1-2 minutes to toast the oats in the fat. This is a crucial step for building flavor! The oats will become slightly darker and smell nutty. Toasting them helps prevent a gummy texture later on.03
-
Carefully pour in the chicken broth. It will sizzle and steam—that’s a good sign! Add the black pepper and optional red pepper flakes. Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently for 7-9 minutes, stirring occasionally. You’re looking for the oats to be tender and the mixture to have thickened to a creamy, porridge-like consistency.04
-
Once the oatmeal is cooked, take the pot off the heat. Stir in the 2 tablespoons of butter, the freshly grated Parmesan, and most of your reserved crispy bacon (save a little for garnish!). The butter and cheese will melt in, making the oatmeal incredibly rich and glossy. Finally, fold in the fresh thyme and chives. Give it a taste—you likely won’t need extra salt because of the bacon and Parmesan, but now is the time to adjust.05
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Divide the savory oatmeal between two bowls. Top with the remaining crispy bacon, an extra sprinkle of Parmesan, and a few fresh chives for a pop of color and freshness. It’s best enjoyed right away while it’s hot and creamy.06
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