This Roasted Brussels Sprout and Bacon Oatmeal is a savory, hearty revelation that blurs the line between breakfast and dinner. Creamy steel-cut oats are infused with smoky bacon and caramelized roasted Brussels sprouts for a deeply satisfying meal. It’s the perfect comforting yet sophisticated dish for any time of day.
Love Roasted Brussels Sprout and Bacon Oatmeal? So do we! If you're into Savory Oatmeal or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Roasted Brussels Sprout and Bacon Oatmeal
- Flavor explosion: Savory bacon, sweet sprouts, and creamy oats create perfect harmony.
- Versatile & forgiving: Easily swap veggies or cheese based on what you have.
- Keeps you full: Fiber and protein provide steady energy for hours.
- Challenges perception: A delightful, grown-up twist on traditional oatmeal.
Ingredients & Tools
- 200 g Brussels sprouts, trimmed and halved
- 150 g thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 180 g steel-cut oats
- 950 ml chicken or vegetable broth
- 60 ml heavy cream (or whole milk for a lighter version)
- 50 g grated Parmesan cheese, plus more for serving
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp salt (adjust to taste, as bacon is salty)
Tools: A medium baking sheet, a large saucepan or Dutch oven, a wooden spoon
Notes: The quality of your broth really matters here—it’s the main liquid, so it forms the backbone of the oatmeal’s flavor. And don’t skip the heavy cream; it adds a lovely richness that makes the final dish feel indulgent.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 7 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcrowd the baking sheet. If your Brussels sprouts are packed too tightly, they’ll steam instead of roast. You want them to get nicely browned and crispy on the edges for the best texture and flavor.
- Use steel-cut oats for the best result. They hold their shape and have a wonderful chewy texture that stands up to the other ingredients. Rolled oats will turn to mush much faster, so they’re not ideal here.
- Reserve some bacon fat. After cooking the bacon, you’ll use that rendered, flavorful fat to sauté the onion and garlic. It’s a simple trick that adds a huge amount of smoky depth to the entire dish.
- Taste for seasoning at the end. Because the bacon and broth contribute salt, wait until the oatmeal is fully cooked before you add any extra. You might find it’s perfectly seasoned already.
How to Make Roasted Brussels Sprout and Bacon Oatmeal
Step 1: Preheat your oven to 220°C (425°F). While it’s heating, prepare your Brussels sprouts. Trim off the tough ends and slice them in half lengthwise. Toss them on a baking sheet with one tablespoon of the olive oil, the smoked paprika, and a pinch of black pepper. Spread them out in a single layer—this is key for getting them crispy. Roast for 20-25 minutes, until they’re tender and the edges are beautifully caramelized and slightly charred. You’ll notice a wonderful, nutty aroma filling your kitchen.
Step 2: While the sprouts are roasting, cook the bacon. Add the chopped bacon to your large saucepan or Dutch oven and cook it over medium heat. The goal is to render the fat and get the bacon pieces crisp. This should take about 7-10 minutes. Once they’re done, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving that glorious bacon fat in the pot.
Step 3: In the same pot with the bacon fat, add the remaining tablespoon of olive oil and your diced onion. Sauté for about 5 minutes, until the onion turns soft and translucent. Then, add the minced garlic and cook for just another minute—you want it fragrant but not burnt. The smell at this stage is absolutely incredible.
Step 4: Now, add the steel-cut oats to the pot. Stir them constantly for about 2 minutes. You’re toasting them, which gives the oatmeal a deeper, nuttier flavor. You’ll see the oats change color slightly and you’ll smell a lovely, warm, toasty aroma.
Step 5: Carefully pour in the broth. It will sizzle and steam—that’s a good sign! Bring the mixture to a lively simmer, then immediately reduce the heat to low. Cover the pot and let it cook gently for about 20-25 minutes. Resist the urge to stir too often; you want the oats to slowly absorb the liquid and become tender.
Step 6: Once the oats are cooked and most of the liquid is absorbed, stir in the heavy cream and the grated Parmesan cheese. The oatmeal will become luxuriously creamy. Now, fold in the roasted Brussels sprouts and most of the cooked bacon (save a little for garnish!). Let everything heat through for a couple of minutes. Give it a taste and adjust the salt and pepper if needed.
Step 7: To serve, ladle the creamy oatmeal into bowls. Top with the reserved crispy bacon, an extra sprinkle of Parmesan, and a final crack of black pepper. The contrast of the hot, creamy oats with the crispy toppings is what makes this dish truly special.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended as texture can become grainy.
- Reviving: Reheat gently on stovetop with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery, acidic greens cut through the richness of the oatmeal beautifully and add a fresh, crisp element to the meal.
- Soft-poached or fried eggs — Placing a runny-yolked egg on top adds another layer of decadent sauce and protein, making the dish even more substantial and visually appealing.
- Buttery, toasted sourdough bread — Perfect for scooping up the last delicious bits from the bottom of the bowl, adding a satisfying crunch to your meal.
Drinks
- A dry, crisp hard cider — Its effervescence and apple notes are a fantastic counterpoint to the smoky, savory flavors in the bowl, cleansing the palate between bites.
- Hot coffee with a pinch of cinnamon — The warmth and slight bitterness of the coffee complements the hearty oatmeal, making it an ideal pairing for a late breakfast or brunch.
- Iced green tea with mint — A refreshing, non-alcoholic option that doesn’t compete with the dish’s flavors and helps balance the saltiness.
Something Sweet
- Warm apple crumble with vanilla ice cream — The sweet, spiced apples and cold ice cream provide the perfect, comforting finale after a savory and satisfying main course.
- Dark chocolate and orange biscotti — A little something to nibble on with your coffee; the bitter chocolate and bright citrus are a lovely, light finish.
- Maple pecan blondies — They continue the cozy, autumnal theme with their rich, buttery, and nutty sweetness, which is a delightful contrast to the savory meal.
Top Mistakes to Avoid
- Mistake: Using quick or instant oats. They have a completely different texture and cooking time. They’ll turn to mush and won’t provide the satisfying, chewy bite that steel-cut oats offer in this savory context.
- Mistake: Skipping the oat-toasting step. I’ve rushed this before and regretted it. Toasting the oats in the bacon fat is what builds a deep, nutty foundation of flavor. Without it, the oatmeal can taste a bit flat and one-dimensional.
- Mistake: Stirring the oatmeal too much while it simmers. Unlike risotto, you don’t need to stir constantly. Let the oats do their thing. Over-stirring can break them down and release too much starch, resulting in a gummy texture.
- Mistake: Adding all the bacon back in during cooking. By reserving some for the garnish, you ensure you get a hit of crispy, salty bacon in every single bite, which is a huge part of the textural appeal.
Expert Tips
- Tip: Make a double batch of roasted Brussels sprouts. They’re fantastic to have on hand for salads, grain bowls, or just as a quick snack. It saves you time and oven energy for future meals.
- Tip: Use the broth carton to measure your water. If you find the oatmeal is too thick at the end, you can add a splash of hot water or more broth to loosen it up. Having the carton right there makes it easy.
- Tip: Get creative with your toppings. Think beyond Parmesan. A drizzle of chili crisp, a dollop of garlic-herb compound butter, or a sprinkle of toasted pumpkin seeds can take this dish in exciting new directions.
- Tip: Cook the bacon in the oven. If you’re already roasting sprouts, you can cook the bacon on a separate rack in the oven at the same time. It’s hands-off and results in evenly cooked, perfectly crispy bacon.
FAQs
Can I make this Roasted Brussels Sprout and Bacon Oatmeal ahead of time?
Absolutely! It reheats surprisingly well. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat it gently on the stovetop with a splash of broth or water to loosen it up, as the oats will continue to absorb liquid and thicken when chilled. I don’t recommend freezing it, as the texture of the oats can become a bit grainy upon thawing.
I’m vegetarian. How can I adapt this recipe?
You can easily make a delicious vegetarian version. Simply omit the bacon and use 2 tablespoons of olive oil to start. To replicate the smoky flavor, add an extra teaspoon of smoked paprika and maybe a dash of liquid smoke if you have it. You could also sauté some chopped mushrooms with the onions to add a meaty, umami depth to the dish.
Why are my Brussels sprouts not getting crispy?
The most common culprit is overcrowding on the pan. If the sprouts are too close together, they steam instead of roast. Make sure they’re in a single layer with a little space between them. Also, ensure your oven is fully preheated—a hot oven is essential for that perfect caramelization and crispness.
Can I use a different type of grain, like quinoa or rice?
You can, but then you’re essentially making a different dish! The cooking liquid and time will vary significantly. For quinoa, you’d use a 1:2 ratio of quinoa to broth and cook for about 15 minutes. It would be tasty, but you’ll lose the unique, creamy-yet-chewy texture that steel-cut oats provide.
My oatmeal is too thick/too thin. How can I fix it?
No worries, this is an easy fix! If it’s too thick, simply stir in a little more hot broth or water until it reaches your desired consistency. If it’s too thin, just let it simmer uncovered for a few more minutes, stirring occasionally, to allow the excess liquid to evaporate. The beauty of oatmeal is its flexibility.
Roasted Brussels Sprout And Bacon Oatmeal
Make savory Roasted Brussels Sprout and Bacon Oatmeal with this easy recipe. A hearty, comforting dish perfect for any meal. Get the full recipe now!
Ingredients
For the Ingredients
-
200 g Brussels sprouts (trimmed and halved)
-
150 g thick-cut bacon (chopped)
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
180 g steel-cut oats
-
950 ml chicken or vegetable broth
-
60 ml heavy cream (or whole milk for a lighter version)
-
50 g grated Parmesan cheese (plus more for serving)
-
2 tbsp olive oil
-
1 tsp smoked paprika
-
0.5 tsp black pepper
-
0.25 tsp salt (adjust to taste, as bacon is salty)
Instructions
-
Preheat your oven to 220°C (425°F). While it’s heating, prepare your Brussels sprouts. Trim off the tough ends and slice them in half lengthwise. Toss them on a baking sheet with one tablespoon of the olive oil, the smoked paprika, and a pinch of black pepper. Spread them out in a single layer—this is key for getting them crispy. Roast for 20-25 minutes, until they’re tender and the edges are beautifully caramelized and slightly charred. You’ll notice a wonderful, nutty aroma filling your kitchen.01
-
While the sprouts are roasting, cook the bacon. Add the chopped bacon to your large saucepan or Dutch oven and cook it over medium heat. The goal is to render the fat and get the bacon pieces crisp. This should take about 7-10 minutes. Once they’re done, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving that glorious bacon fat in the pot.02
-
In the same pot with the bacon fat, add the remaining tablespoon of olive oil and your diced onion. Sauté for about 5 minutes, until the onion turns soft and translucent. Then, add the minced garlic and cook for just another minute—you want it fragrant but not burnt. The smell at this stage is absolutely incredible.03
-
Now, add the steel-cut oats to the pot. Stir them constantly for about 2 minutes. You’re toasting them, which gives the oatmeal a deeper, nuttier flavor. You’ll see the oats change color slightly and you’ll smell a lovely, warm, toasty aroma.04
-
Carefully pour in the broth. It will sizzle and steam—that’s a good sign! Bring the mixture to a lively simmer, then immediately reduce the heat to low. Cover the pot and let it cook gently for about 20-25 minutes. Resist the urge to stir too often; you want the oats to slowly absorb the liquid and become tender.05
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Once the oats are cooked and most of the liquid is absorbed, stir in the heavy cream and the grated Parmesan cheese. The oatmeal will become luxuriously creamy. Now, fold in the roasted Brussels sprouts and most of the cooked bacon (save a little for garnish!). Let everything heat through for a couple of minutes. Give it a taste and adjust the salt and pepper if needed.06
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To serve, ladle the creamy oatmeal into bowls. Top with the reserved crispy bacon, an extra sprinkle of Parmesan, and a final crack of black pepper. The contrast of the hot, creamy oats with the crispy toppings is what makes this dish truly special.07
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