If you’ve only ever thought of oatmeal as sweet, this Bacon and Scallion Oatmeal will change your mind. It’s a savory, creamy bowl packed with crispy bacon, fresh scallions, and garlic. Ready in under 20 minutes, it’s a cozy, satisfying meal any time of day.
Looking for Bacon and Scallion Oatmeal inspiration? You'll love what we have! Explore more Savory Oatmeal recipes or discover our Crockpot Recipes favorites.
Why You’ll Love This Bacon and Scallion Oatmeal
- Flavor bomb: Salty bacon, fresh scallions, and creamy oats work perfectly together.
- Versatile: Top with an egg, cheese, or hot sauce for a new experience.
- Quick: Ready in under 20 minutes—faster than takeout.
- Oats reimagined: A savory twist that feels like a whole new comfort food.
Ingredients & Tools
- 4 slices thick-cut bacon, chopped into small pieces
- 1 cup old-fashioned rolled oats (not instant)
- 2 ½ cups water
- 4 scallions, thinly sliced (white and green parts separated)
- 1 clove garlic, minced
- ¼ tsp black pepper
- Pinch of salt (optional, taste after adding bacon)
- 2 large eggs (optional, for serving)
- 2 tbsp grated Parmesan cheese (optional, for serving)
Tools: Medium saucepan or skillet with a lid, wooden spoon, small bowl for scallions, knife, cutting board.
Notes: Thick-cut bacon gives meaty bits; old-fashioned oats ensure a creamy, not mushy, texture.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 15 g |
| Fat: | 18 g |
| Carbs: | 38 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Use old-fashioned rolled oats, not instant. Instant oats will turn to mush because they’re pre-cooked and cut thinner. Old-fashioned oats hold their texture and give you that perfect, creamy-but-not-gummy consistency.
- Don’t skip separating the scallion whites and greens. The whites get cooked with the garlic to build a savory base, while the greens are sprinkled fresh at the end for a pop of color and fresh flavor.
- Render the bacon low and slow. Starting the bacon in a cold pan over medium-low heat helps it render its fat evenly, so you get crispy bits without burning.
- Taste before adding extra salt. Bacon is naturally salty, so wait until the end to see if you need any additional seasoning—you might be surprised!
How to Make Bacon and Scallion Oatmeal
Step 1: Start by placing your chopped bacon in a cold, medium saucepan or skillet. Turn the heat to medium-low and let the bacon cook slowly, stirring occasionally, until it’s crispy and golden brown. This should take about 6–8 minutes. You’ll notice the fat rendering out, which is exactly what you want—that bacon grease is going to flavor your oats beautifully. Once crispy, use a slotted spoon to remove the bacon bits to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the pan.
Step 2: To the bacon fat in the pan, add the white parts of your sliced scallions and the minced garlic. Sauté for about 1 minute, just until they become fragrant and slightly softened. You don’t want to brown the garlic—just wake up its flavor. The aroma at this stage is honestly incredible… it’s that savory foundation that makes this dish so special.
Step 3: Now, add the old-fashioned oats to the pan. Stir them well to coat in the bacon fat and toast for about 1 minute. You’ll notice a nutty, toasty smell—that’s the oats absorbing all that savory goodness. This quick toasting step really deepens the flavor and helps the oats stay distinct and creamy later.
Step 4: Pour in the water and add the black pepper. Give everything a good stir, then bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low and cover the pan with a lid. Let it simmer for about 5–7 minutes, stirring once or twice to prevent sticking. The oats will absorb the liquid and become tender and creamy.
Step 5: While the oats are cooking, you can prepare your optional toppings. Fry or soft-boil your eggs if using, and get your Parmesan cheese ready. When the oatmeal is done, it should be thick and creamy but not dry—if it seems too thick, you can stir in a splash more water to loosen it up.
Step 6: Turn off the heat and stir in most of the reserved crispy bacon and the green parts of the scallions, saving a little of each for garnish. Taste and adjust seasoning—you might not need any extra salt because of the bacon, but a little more pepper never hurts. Serve immediately in bowls, topped with the remaining bacon, scallions, and any other toppings you love.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container up to 4 days.
- Freezer: Freeze in portions up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat with a splash of water or milk, stirring until creamy.
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, adding a fresh contrast.
- Sautéed mushrooms with thyme — Earthy mushrooms add another layer of savory depth that pairs wonderfully with the bacon and scallions.
- Roasted cherry tomatoes — Their sweet, burst-in-your-mouth quality adds a juicy, acidic counterpoint to the creamy oats.
Drinks
- Hot black coffee — The bitterness of coffee complements the salty, savory notes and helps cleanse your palate between bites.
- Earl Grey tea with a splash of milk — The bergamot in the tea adds a subtle floral note that surprisingly enhances the savory experience.
- Freshly squeezed orange juice — Its bright acidity and sweetness provide a refreshing balance to the rich, hearty bowl.
Something Sweet
- Warm apple crumble with vanilla ice cream — The contrast between hot and cold, savory and sweet, makes for a truly memorable meal experience.
- Dark chocolate chunk cookies — A couple of rich, not-too-sweet cookies are the perfect little treat after your savory oatmeal.
- Maple-glazed pear slices — Soft, caramelized pears offer a gentle sweetness that doesn’t overwhelm the savory memory of your main dish.
Top Mistakes to Avoid
- Using instant or quick oats. They cook too fast and turn mushy, losing that lovely texture that makes this dish so satisfying.
- Burning the garlic. Garlic burns easily and turns bitter—sauté it just until fragrant, about 30–60 seconds, before adding the oats.
- Stirring too much while simmering. While an occasional stir is good to prevent sticking, over-stirring can break down the oats and make them gluey.
- Skipping the toasting step. Toasting the oats in the bacon fat adds a nutty depth that you’ll really miss if you just add liquid right away.
Expert Tips
- Tip: For extra creamy oatmeal, replace ½ cup of the water with whole milk or unsweetened almond milk. It adds a subtle richness that makes it even more comforting.
- Tip: Make a big batch and reheat throughout the week. Savory oatmeal reheats beautifully—just add a splash of water or milk when warming to bring back the creamy consistency.
- Tip: Customize your toppings! A soft-boiled egg with a runny yolk is classic, but avocado slices, a dollop of Greek yogurt, or even a sprinkle of red pepper flakes can make it your own.
- Tip: If you want to make it vegetarian, use 1 tablespoon of olive oil or butter instead of bacon fat, and add a pinch of smoked paprika to mimic that smoky flavor.
FAQs
Can I use steel-cut oats instead of rolled oats?
Yes, but the cooking method changes significantly. Steel-cut oats take longer to cook (about 20–30 minutes) and require more liquid. Use 1 cup steel-cut oats to 3 cups water, and simmer uncovered, stirring occasionally, until tender and creamy. You might need to adjust the bacon cooking separately since they won’t toast the same way.
How do I store and reheat leftovers?
Let the oatmeal cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or milk to a saucepan with the oatmeal and warm over medium-low heat, stirring frequently, until hot. You can also microwave it in 30-second intervals, stirring between each.
Can I make this recipe vegan?
Absolutely! Skip the bacon and use 1 tablespoon of olive oil or vegan butter. Sauté the scallion whites and garlic as directed, then add a tablespoon of soy sauce or tamari and a pinch of smoked paprika for that umami, smoky flavor. Top with crispy roasted chickpeas or vegan bacon bits for texture.
Why is my oatmeal too watery or too thick?
Oatmeal thickness can vary based on the brand of oats and exact heat level. If it’s too watery, just simmer uncovered for another minute or two to evaporate excess liquid. If it’s too thick, stir in more water or milk, one tablespoon at a time, until it reaches your desired consistency.
What other add-ins work well with savory oatmeal?
Oh, so many! Try stirring in a handful of spinach at the end until wilted, topping with sliced avocado, adding a dash of hot sauce or sriracha, mixing in some grated cheddar cheese, or sprinkling with everything bagel seasoning for extra crunch and flavor.
Bacon And Scallion Oatmeal
Ready in under 20 minutes, this savory Bacon and Scallion Oatmeal is a flavor-packed breakfast game-changer. Get the easy recipe and enjoy a new comfort food favorite!
Ingredients
For the Ingredients
-
4 slices thick-cut bacon (chopped into small pieces)
-
1 cup old-fashioned rolled oats (not instant)
-
2 1/2 cups water
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4 scallions (thinly sliced (white and green parts separated))
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1 clove garlic (minced)
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1/4 tsp black pepper
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1 Pinch salt (optional, taste after adding bacon)
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2 large eggs (optional, for serving)
-
2 tbsp grated Parmesan cheese (optional, for serving)
Instructions
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Start by placing your chopped bacon in a cold, medium saucepan or skillet. Turn the heat to medium-low and let the bacon cook slowly, stirring occasionally, until it’s crispy and golden brown. This should take about 6–8 minutes. You’ll notice the fat rendering out, which is exactly what you want—that bacon grease is going to flavor your oats beautifully. Once crispy, use a slotted spoon to remove the bacon bits to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the pan.01
-
To the bacon fat in the pan, add the white parts of your sliced scallions and the minced garlic. Sauté for about 1 minute, just until they become fragrant and slightly softened. You don’t want to brown the garlic—just wake up its flavor. The aroma at this stage is honestly incredible… it’s that savory foundation that makes this dish so special.02
-
Now, add the old-fashioned oats to the pan. Stir them well to coat in the bacon fat and toast for about 1 minute. You’ll notice a nutty, toasty smell—that’s the oats absorbing all that savory goodness. This quick toasting step really deepens the flavor and helps the oats stay distinct and creamy later.03
-
Pour in the water and add the black pepper. Give everything a good stir, then bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low and cover the pan with a lid. Let it simmer for about 5–7 minutes, stirring once or twice to prevent sticking. The oats will absorb the liquid and become tender and creamy.04
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While the oats are cooking, you can prepare your optional toppings. Fry or soft-boil your eggs if using, and get your Parmesan cheese ready. When the oatmeal is done, it should be thick and creamy but not dry—if it seems too thick, you can stir in a splash more water to loosen it up.05
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Turn off the heat and stir in most of the reserved crispy bacon and the green parts of the scallions, saving a little of each for garnish. Taste and adjust seasoning—you might not need any extra salt because of the bacon, but a little more pepper never hurts. Serve immediately in bowls, topped with the remaining bacon, scallions, and any other toppings you love.06
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