This Cheddar and Bacon Bits Oatmeal transforms your morning routine with a savory, cheesy twist. It’s creamy, smoky, and ready in 15 minutes—perfect for a cozy, indulgent breakfast.
If you're looking for the perfect Cheddar and Bacon Bits 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 Cheddar and Bacon Bits Oatmeal
- Flavor adventure: A savory spin with sharp cheddar and smoky bacon.
- Quick & easy: Ready in about 15 minutes for busy mornings.
- Versatile base: Easily customize with different cheeses, veggies, or herbs.
- Staying power: Fiber and protein keep you full for hours.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups water or unsalted chicken broth
- 1/2 cup sharp cheddar cheese, freshly grated
- 1/3 cup real bacon bits or 4 slices cooked bacon, crumbled
- 2 tbsp unsalted butter
- 1/4 cup whole milk or half-and-half
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp smoked paprika
- Salt and black pepper to taste
- Fresh chives or green onions for garnish (optional)
Tools: Medium saucepan, whisk or wooden spoon, measuring cups/spoons, grater if using block cheese
Notes: Real bacon bits or freshly cooked bacon provide the best smoky flavor and crisp texture. Grating your own cheddar from a block ensures smoother melting compared to pre-shredded cheese.
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: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Why use old-fashioned oats? They hold their texture better than quick oats and give you that perfect creamy-yet-chewy consistency. Steel-cut oats will work but require longer cooking and more liquid.
- Broth or water—what’s better? Using chicken broth adds a lovely savory depth, but water works perfectly fine if you prefer the oat flavor to shine. If using broth, go for low-sodium so you can control the salt level yourself.
- Can I use pre-cooked bacon? Absolutely! Just make sure it’s crispy before crumbling. If you’re using bacon bits, check the label to ensure they’re real bacon and not flavored soy for the best taste and texture.
- What kind of cheddar is best? A sharp or extra-sharp cheddar gives you the most flavor impact. Mild cheddar can work, but you might want to add a pinch more seasoning to compensate.
How to Make Cheddar and Bacon Bits Oatmeal
Step 1: If you’re starting with raw bacon, cook it first. Place 4 slices in a cold skillet, then turn the heat to medium. Cook until crispy, flipping occasionally—this should take about 8–10 minutes. Transfer the bacon to a paper towel-lined plate, but leave about 1 tablespoon of the rendered bacon fat in the skillet. You’ll use this to cook the oats for extra flavor. Crumble the bacon once it’s cool enough to handle.
Step 2: In a medium saucepan, combine the oats and your liquid (water or broth). If you saved that bacon fat, add it now along with the butter. Bring everything to a gentle boil over medium-high heat, then immediately reduce the heat to low. You’ll notice the oats starting to absorb the liquid and thicken—this is exactly what you want.
Step 3: Stir in the garlic powder, onion powder, and smoked paprika. Let the oatmeal simmer for about 5–7 minutes, stirring occasionally to prevent sticking. The mixture should look creamy and the oats should be tender but not mushy. If it thickens too much, you can add a splash more liquid.
Step 4: Turn off the heat. Now, stir in the grated cheddar and milk (or half-and-half). The residual heat will melt the cheese beautifully into a smooth, velvety sauce. Keep stirring until the cheese is fully incorporated and the oatmeal looks uniformly creamy and cheesy.
Step 5: Fold in most of the crumbled bacon bits, saving a little for garnish. Season with salt and freshly ground black pepper to taste—be careful with salt if your bacon and cheese are already salty. Give it one final stir, then divide the oatmeal between two bowls.
Step 6: Top each bowl with the reserved bacon bits and a sprinkle of fresh chives or sliced green onions. The fresh herbs add a nice color contrast and a subtle oniony bite that cuts through the richness. Serve immediately while it’s hot and wonderfully creamy.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; oats become mushy upon thawing.
- Reviving: Reheat gently on the stove with a splash of milk or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- Soft-scrambled eggs — The creamy eggs alongside the cheesy oatmeal create a perfect textural harmony and add extra protein.
- Sautéed spinach or kale — A quick garlic sauté adds a pop of green and a slight bitterness that balances the richness.
- Buttered toast soldiers — Crisp, buttery toast strips are fantastic for dipping into the savory oatmeal.
Drinks
- Freshly brewed black coffee — The bitterness of the coffee cuts through the fat and enhances the smoky bacon notes.
- Bloody Mary or tomato juice — The spicy, tangy profile stands up beautifully to the hearty, cheesy flavors.
- Hot tea with lemon — A simple cup of Earl Grey or English Breakfast cleanses the palate between bites.
Something Sweet
- Fresh fruit salad — A mix of berries, melon, and citrus provides a sweet, refreshing finish.
- Yogurt with honey and granola — The cool, tangy yogurt contrasts nicely after the warm, savory oatmeal.
- Simple shortbread cookie — Buttery and not too sweet, it’s a gentle way to end the meal.
Top Mistakes to Avoid
- Overcooking the oats. If you cook them too long, they can become gummy and lose their pleasant texture. As soon as they’re tender and creamy, take them off the heat.
- Using pre-shredded cheese. It often contains starches that prevent clumping, which also means it doesn’t melt as smoothly. Grating your own cheese is a small step that makes a big difference in the final creaminess.
- Adding cheese while the heat is still on. High heat can cause the cheese to seize or become oily. Always remove the pan from the burner before stirring in the cheddar.
- Skipping the seasoning. Oats themselves are pretty bland, so without the garlic powder, smoked paprika, and enough salt and pepper, the dish can taste flat. Taste and adjust at the end.
Expert Tips
- Tip: For an extra flavor boost, toast the dry oats in the bacon fat for a minute before adding the liquid. This nutty, toasty step adds another layer of complexity to the final dish.
- Tip: If you want to make this ahead, prepare the oatmeal without the cheese and bacon mixed in. Store the base separately, and when reheating, stir in the dairy and toppings gently over low heat.
Cheddar And Bacon Bits Oatmeal
Try this savory Cheddar and Bacon Bits Oatmeal recipe for a quick, protein-packed breakfast. Ready in 15 minutes! Get the easy recipe here.
Ingredients
For the Ingredients
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1 cup old-fashioned rolled oats
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2 cups water or unsalted chicken broth
-
1/2 cup sharp cheddar cheese (freshly grated)
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1/3 cup real bacon bits or 4 slices cooked bacon (crumbled)
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2 tbsp unsalted butter
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1/4 cup whole milk or half-and-half
-
1/4 tsp garlic powder
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1/4 tsp onion powder
-
1/8 tsp smoked paprika
-
Salt and black pepper (to taste)
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Fresh chives or green onions (for garnish (optional))
Instructions
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If you’re starting with raw bacon, cook it first. Place 4 slices in a cold skillet, then turn the heat to medium. Cook until crispy, flipping occasionally—this should take about 8–10 minutes. Transfer the bacon to a paper towel-lined plate, but leave about 1 tablespoon of the rendered bacon fat in the skillet. You’ll use this to cook the oats for extra flavor. Crumble the bacon once it’s cool enough to handle.01
-
In a medium saucepan, combine the oats and your liquid (water or broth). If you saved that bacon fat, add it now along with the butter. Bring everything to a gentle boil over medium-high heat, then immediately reduce the heat to low. You’ll notice the oats starting to absorb the liquid and thicken—this is exactly what you want.02
-
Stir in the garlic powder, onion powder, and smoked paprika. Let the oatmeal simmer for about 5–7 minutes, stirring occasionally to prevent sticking. The mixture should look creamy and the oats should be tender but not mushy. If it thickens too much, you can add a splash more liquid.03
-
Turn off the heat. Now, stir in the grated cheddar and milk (or half-and-half). The residual heat will melt the cheese beautifully into a smooth, velvety sauce. Keep stirring until the cheese is fully incorporated and the oatmeal looks uniformly creamy and cheesy.04
-
Fold in most of the crumbled bacon bits, saving a little for garnish. Season with salt and freshly ground black pepper to taste—be careful with salt if your bacon and cheese are already salty. Give it one final stir, then divide the oatmeal between two bowls.05
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Top each bowl with the reserved bacon bits and a sprinkle of fresh chives or sliced green onions. The fresh herbs add a nice color contrast and a subtle oniony bite that cuts through the richness. Serve immediately while it’s hot and wonderfully creamy.06
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