This Bacon and Parmesan Oatmeal transforms your morning routine with a savory, risotto-like porridge. Ready in under 20 minutes, it’s a cozy, elegant dish that blurs breakfast and dinner lines. Perfect for anyone craving a quick, satisfying oatmeal recipe.
If you're looking for the perfect Bacon and Parmesan Oatmeal, you're in the right place. Whether you love Savory Oatmeal or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Bacon and Parmesan Oatmeal
- Game-changer: Resets your sweet oatmeal rut with savory satisfaction.
- Surprisingly elegant: Feels sophisticated yet simple enough for any morning.
- Endlessly versatile: A fantastic base for adding eggs, mushrooms, or other cheeses.
- Quick comfort food: Delivers rich, slow-cooked feeling in just 15 minutes.
Ingredients & Tools
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 1 cup old-fashioned rolled oats
- 2 ½ cups chicken broth (or vegetable broth)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves (or ¼ tsp dried)
- To taste freshly ground black pepper
- For garnish chopped fresh chives or parsley
Tools: A medium-sized saucepan, a wooden spoon, a sharp knife, and a cutting board.
Notes: The quality of your broth and Parmesan really makes a difference here. Using a good, low-sodium broth and a block of real Parmigiano-Reggiano that you grate yourself will elevate the entire dish.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 24 g |
| Carbs: | 32 g |
| Fiber: | 4 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Why use the bacon fat? This is non-negotiable flavor gold. Rendering the bacon first and then cooking the onion in the rendered fat infuses the entire dish with a smoky, porky depth that you just can’t get from oil or butter alone. It’s the secret foundation.
- Can I use quick oats? You can, but the texture will be much softer and less distinct. Old-fashioned rolled oats hold their shape better and provide a more satisfying, substantial chew that stands up beautifully to the other ingredients.
- What’s the deal with the broth? Using broth instead of water is what makes this savory, not bland. It builds a rich, savory base right into the oats themselves. If you only have bouillon, that’s fine—just be mindful of the salt content and adjust seasoning at the end.
- Is pre-grated Parmesan okay? Honestly, it’s worth the extra minute to grate your own. Pre-grated cheese often contains anti-caking agents like potato starch or cellulose, which can prevent it from melting as smoothly and seamlessly into the creamy oats.
How to Make Bacon and Parmesan Oatmeal
Step 1: Start by placing your chopped bacon into a cold, medium saucepan. 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. You’ll know it’s ready when the sizzling sound quiets down and the pieces are a deep golden brown. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving all that glorious fat in the pan.
Step 2: Add the finely diced onion to the hot bacon fat in the saucepan. Cook over medium heat, stirring frequently, until the onion has softened and turned translucent, about 3-4 minutes. You’re not looking for color here, just tenderness. This step sweetens the onion and builds a fantastic aromatic base for your oatmeal.
Step 3: Now, add the rolled oats to the pan. Stir them constantly for about 1 minute. You’re toasting them lightly in the fat, which gives them a lovely nutty flavor and helps them stay distinct and chewy once the liquid is added. The kitchen will smell amazing at this point.
Step 4: Carefully pour in the chicken broth. It will bubble and steam dramatically—that’s normal! Add the fresh thyme and a good crack of black pepper. Bring the mixture to a lively simmer, then immediately reduce the heat to low to maintain a gentle bubble.
Step 5: Let the oatmeal cook, stirring occasionally, for about 5-7 minutes. You’ll notice it start to thicken and become creamy. The oats should be tender but still have a pleasant bite to them. If you prefer a looser consistency, you can add a splash more broth or water.
Step 6: Once the oatmeal has reached your desired consistency, turn off the heat. Stir in the grated Parmesan cheese and the butter until they are fully melted and incorporated. This is what creates that luxuriously glossy, rich sauce. Taste it now and decide if it needs any additional pepper (the bacon and Parmesan are quite salty, so you likely won’t need extra salt).
Step 7: To serve, divide the creamy oatmeal between two bowls. Top generously with the reserved crispy bacon and a shower of fresh chives or parsley. For the final touch, grate a little extra Parmesan right over the top. Serve immediately while it’s steaming hot and wonderfully creamy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 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, fresh bite of arugula dressed with just a squeeze of lemon juice provides a brilliant, crisp contrast to the rich and creamy oatmeal.
- Sautéed garlic mushrooms — A handful of umami-rich mushrooms sautéed with a little garlic would blend seamlessly with the savory flavors and add another layer of wonderful texture.
- Roasted cherry tomatoes — Their sweet, burst-in-your-mouth juiciness and slight acidity cut through the richness of the dish beautifully, creating a perfect flavor balance.
Drinks
- A dry sparkling white wine — The bubbles and acidity act as a palate cleanser between bites of the rich oatmeal, making each spoonful taste fresh and new again.
- Bloody Mary — For a brunch scenario, the spicy, savory notes of a well-made Bloody Mary are an absolute classic pairing that complements the dish’s character perfectly.
- Earl Grey tea — The bergamot in the tea offers a fragrant, slightly citrusy note that provides a lovely, sophisticated counterpoint to the savory, cheesy elements.
Something Sweet
- Lemon ricotta cookies — Their light, cake-like texture and bright, zesty glaze offer a refreshing and not-too-heavy finish that cleanses the palate after the savory main event.
- Dark chocolate espresso beans — Just a few of these provide a intense, bitter-sweet crunch that serves as a perfect little flavor punctuation mark to end the meal.
- Fresh grapefruit segments — The bracing, citrusy bitterness of grapefruit is a surprisingly elegant and healthy way to conclude, leaving you feeling refreshed and satisfied.
Top Mistakes to Avoid
- Mistake: Cooking the bacon over too high heat. Starting in a cold pan and using medium heat allows the fat to render out slowly, giving you crispy bacon instead of burnt, chewy bacon. I’ve rushed this before and ended up with tough, unevenly cooked pieces—patience is key.
- Mistake: Skipping the step of toasting the oats. That quick minute of stirring the oats in the fat might seem insignificant, but it
Bacon And Parmesan Oatmeal
Make savory Bacon and Parmesan Oatmeal in 20 minutes! This creamy, risotto-style breakfast is packed with flavor. Get the easy recipe and transform your mornings!
Ingredients
For the Ingredients
-
4 slices thick-cut bacon (chopped)
-
1 small yellow onion (finely diced)
-
1 cup old-fashioned rolled oats
-
2 ½ cups chicken broth (or vegetable broth)
-
½ cup freshly grated Parmesan cheese (plus more for serving)
-
2 tablespoons unsalted butter
-
1 teaspoon fresh thyme leaves (or ¼ tsp dried)
-
freshly ground black pepper (to taste)
-
chopped fresh chives or parsley (for garnish)
Instructions
-
Start by placing your chopped bacon into a cold, medium saucepan. 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. You’ll know it’s ready when the sizzling sound quiets down and the pieces are a deep golden brown. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving all that glorious fat in the pan.01
-
Add the finely diced onion to the hot bacon fat in the saucepan. Cook over medium heat, stirring frequently, until the onion has softened and turned translucent, about 3-4 minutes. You’re not looking for color here, just tenderness. This step sweetens the onion and builds a fantastic aromatic base for your oatmeal.02
-
Now, add the rolled oats to the pan. Stir them constantly for about 1 minute. You’re toasting them lightly in the fat, which gives them a lovely nutty flavor and helps them stay distinct and chewy once the liquid is added. The kitchen will smell amazing at this point.03
-
Carefully pour in the chicken broth. It will bubble and steam dramatically—that’s normal! Add the fresh thyme and a good crack of black pepper. Bring the mixture to a lively simmer, then immediately reduce the heat to low to maintain a gentle bubble.04
-
Let the oatmeal cook, stirring occasionally, for about 5-7 minutes. You’ll notice it start to thicken and become creamy. The oats should be tender but still have a pleasant bite to them. If you prefer a looser consistency, you can add a splash more broth or water.05
-
Once the oatmeal has reached your desired consistency, turn off the heat. Stir in the grated Parmesan cheese and the butter until they are fully melted and incorporated. This is what creates that luxuriously glossy, rich sauce. Taste it now and decide if it needs any additional pepper (the bacon and Parmesan are quite salty, so you likely won't need extra salt).06
-
To serve, divide the creamy oatmeal between two bowls. Top generously with the reserved crispy bacon and a shower of fresh chives or parsley. For the final touch, grate a little extra Parmesan right over the top. Serve immediately while it’s steaming hot and wonderfully creamy.07
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