If you’ve ever thought your morning oatmeal needed more excitement, this savory Spinach and Bacon Oatmeal is your answer. It’s creamy, deeply flavorful, and surprisingly easy to make. The combination of crispy bacon, tender spinach, and cheesy oats will transform your breakfast routine.
Nothing beats a great Spinach and Bacon Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Spinach and Bacon Oatmeal
- Flavor bomb: Salty bacon, earthy spinach, and rich cheese create a comforting, sophisticated meal.
- Long-lasting energy: Oats, protein, and fiber keep you full for hours without a mid-morning slump.
- Endlessly adaptable: Easily swap greens, cheeses, or add a fried egg for variety.
- One-pot wonder: Everything cooks in a single saucepan for maximum flavor and minimal cleanup.
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 (not instant)
- 3 cups chicken or vegetable broth
- 4 cups fresh spinach, roughly chopped
- ½ cup grated sharp cheddar cheese
- 2 tbsp grated Parmesan cheese
- ¼ tsp smoked paprika
- To taste salt and freshly ground black pepper
- For serving fried or poached eggs (optional, but highly recommended)
Tools: A medium-sized saucepan, a wooden spoon, and a measuring cup.
Notes: Use a flavorful broth for the savory base. Don’t skip the smoked paprika—it complements the bacon beautifully.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use instant oats. Old-fashioned rolled oats hold their texture much better and won’t turn into a gluey mess. They provide a far superior, heartier bite that stands up to the other ingredients.
- Render that bacon fat properly. Cooking the bacon slowly at the start is crucial. You want to crisp up the bacon bits and render out all that glorious fat, which then becomes your cooking oil for the onions and garlic—this is where a ton of flavor develops.
- Wilt the spinach thoroughly. It might look like a mountain of spinach going into the pot, but it wilts down dramatically. Make sure to stir it until it’s fully incorporated and vibrant green; this ensures even distribution and the perfect texture.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make your oatmeal a little grainy. Taking a minute to grate a block of cheddar will give you a much smoother, creamier melt.
How to Make Spinach and Bacon 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 6-8 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving all that beautiful bacon fat in the pot.
Step 2: Add the diced onion to the bacon fat in the saucepan. Cook for about 4-5 minutes, stirring frequently, until the onion has softened and become translucent. You’ll notice the most amazing aroma filling your kitchen. Now, add the minced garlic and cook for just another 30 seconds until fragrant—be careful not to burn it!
Step 3: It’s time for the oats. Add the rolled oats to the pot and stir them around for about a minute. This quick toast in the flavorful fat will give your oatmeal a wonderful nutty depth. You should see the oats looking a shade darker and smelling toasty.
Step 4: Carefully pour in the broth. It will sizzle and steam—that’s a good sign! Add the smoked paprika and a good crack of black pepper. Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently for about 8-10 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are tender.
Step 5: Now for the greens. Add all of the chopped spinach to the pot. It will look like a lot, but just start stirring. Within a minute or two, the spinach will wilt down completely and turn a vibrant, dark green, weaving its way through the creamy oats.
Step 6: Turn off the heat. Stir in the grated cheddar and Parmesan cheeses until they’ve melted into the oatmeal, creating a luxuriously creamy sauce. Finally, stir in most of the reserved crispy bacon, saving a little for garnish on top. Give it a taste and adjust the seasoning with salt and pepper as needed—remember, the bacon and cheese are already salty.
Step 7: To serve, ladle the creamy oatmeal into bowls. Top with the remaining crispy bacon and, if you’re feeling decadent, a perfectly fried egg with a runny yolk. The yolk acts as a rich, additional sauce that takes the entire dish to another level.
Storage & Freshness Guide
- Fridge: Store cooled leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended—oats become mushy upon thawing.
- Reviving: Reheat gently with a splash of broth or water to loosen consistency.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the oatmeal beautifully, providing a refreshing contrast on the side.
- Sliced avocado with a sprinkle of flaky sea salt — The cool, creamy avocado adds a different texture and a dose of healthy fats that complement the savory oats perfectly.
- Sautéed mushrooms — If you have a little extra time, some garlicky sautéed mushrooms on the side add an extra layer of earthy, umami flavor that pairs wonderfully with the bacon.
Drinks
- A bold, black coffee — The bitterness of a strong brew is the classic counterpart to a rich, savory breakfast, helping to cleanse the palate between bites.
- Freshly squeezed tomato juice with a dash of hot sauce — Its bright, tangy flavor is surprisingly refreshing and acts almost like a beverage version of a Bloody Mary, without the alcohol.
- Earl Grey tea — The bergamot notes in the tea provide a fragrant, floral contrast that lifts the entire savory experience.
Something Sweet
- A few segments of fresh orange or grapefruit — After a savory meal, a bit of citrus fruit feels incredibly cleansing and light, leaving your palate refreshed.
- A small, warm cinnamon scone — A little sweet treat after the main event satisfies that craving without being overly heavy, and the spice is a nice callback to more traditional oatmeal.
- A square of dark chocolate with sea salt — It’s a simple, elegant way to end the meal. The bitterness of the chocolate and the crunch of salt are the perfect final note.
Top Mistakes to Avoid
- Starting with a hot pan for the bacon. If you add bacon to a hot pan, the outside will burn before the fat has a chance to render properly, leaving you with chewy, greasy bits instead of crispy ones. Always start with a cold pan.
- Using quick or instant oats. These varieties are cut too fine and will disintegrate into a mushy, unappealing paste. You really need the sturdier texture of old-fashioned rolled oats to hold up in this savory application.
- Over-stirring while simmering. While you need to stir occasionally to prevent sticking, constant vigorous stirring will break down the oats and release too much starch, resulting in a gummy consistency. A gentle, occasional stir is all you need.
- Adding the cheese while the heat is still on. High heat can cause the cheese to seize up and become oily or stringy. Always take the pot off the heat before stirring in the cheese; the residual heat is more than enough to melt it smoothly.
Expert Tips
- Tip: Make a double batch of the crispy bacon at the beginning of the week. You can use the extra to garnish salads, top baked potatoes, or just for snatching. It saves time and makes weekday breakfasts even faster.
- Tip: For a richer, deeper flavor, use a combination of chicken broth and a splash of whole milk or cream when cooking the oats. It adds a lovely creaminess and rounds out the savory notes.
- Tip: If you want to prep ahead, cook the oatmeal without the spinach and cheese. Store it in the fridge, and when ready to eat, reheat it gently on the stove, then stir in the spinach and cheese at the last minute for a fresh-from-the-pot texture.
- Tip: Don’t have fresh spinach? A cup of frozen chopped spinach works in a pinch. Just be sure to thaw it completely and squeeze out every bit of excess water with your hands to prevent your oatmeal from becoming watery.
FAQs
Can I make this Spinach and Bacon Oatmeal vegetarian?
Absolutely! The easy swap is to omit the bacon and use a tablespoon of olive oil or butter to cook the onions. For that smoky, savory flavor, add a pinch more smoked paprika and consider stirring in a tablespoon of nutritional yeast along with the cheese for a bit of a cheesy, umami boost. You could also add some chopped sun-dried tomatoes for a different kind of savory punch.
How do I store and reheat leftovers?
Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days. The oats will continue to absorb liquid, so when reheating, you’ll need to add a splash of broth or water to loosen it up. Gently reheat on the stovetop over low heat, stirring frequently. I don’t recommend freezing this, as the texture of the oats can become unpleasantly mushy upon thawing.
What other greens can I use besides spinach?
Spinach is great because it wilts so quickly, but kale, Swiss chard, or even chopped collard greens work wonderfully. Just remember that tougher greens like kale will need a minute or two longer to cook and soften. Add them a couple of minutes before the oats are finished cooking to ensure they become tender.
Is this recipe gluten-free?
It can be, but you have to be vigilant. Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat, leading to cross-contamination. To ensure this dish is gluten-free, simply purchase certified gluten-free rolled oats and double-check that your broth is also a gluten-free brand.
My oatmeal turned out too thick. What did I do wrong?
This usually happens if the heat was too high, causing the liquid to evaporate too quickly, or if you didn’t use quite enough liquid to begin with. Don’t worry, it’s an easy fix! Just stir in a few more tablespoons of warm broth or water until it reaches your desired consistency. The beauty of oatmeal is that it’s very forgiving.
Spinach And Bacon Oatmeal
Make savory Spinach and Bacon Oatmeal in 30 minutes! A creamy, protein-packed breakfast with crispy bacon and cheese. Get the easy one-pot recipe here.
Ingredients
For the 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 (not instant)
-
3 cups chicken or vegetable broth
-
4 cups fresh spinach (roughly chopped)
-
½ cup grated sharp cheddar cheese
-
2 tbsp grated Parmesan cheese
-
¼ tsp smoked paprika
-
salt and freshly ground black pepper (to taste)
-
fried or poached eggs (optional, but highly recommended, for serving)
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 6-8 minutes. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving all that beautiful bacon fat in the pot.01
-
Add the diced onion to the bacon fat in the saucepan. Cook for about 4-5 minutes, stirring frequently, until the onion has softened and become translucent. You’ll notice the most amazing aroma filling your kitchen. Now, add the minced garlic and cook for just another 30 seconds until fragrant—be careful not to burn it!02
-
It’s time for the oats. Add the rolled oats to the pot and stir them around for about a minute. This quick toast in the flavorful fat will give your oatmeal a wonderful nutty depth. You should see the oats looking a shade darker and smelling toasty.03
-
Carefully pour in the broth. It will sizzle and steam—that’s a good sign! Add the smoked paprika and a good crack of black pepper. Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently for about 8-10 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are tender.04
-
Now for the greens. Add all of the chopped spinach to the pot. It will look like a lot, but just start stirring. Within a minute or two, the spinach will wilt down completely and turn a vibrant, dark green, weaving its way through the creamy oats.05
-
Turn off the heat. Stir in the grated cheddar and Parmesan cheeses until they’ve melted into the oatmeal, creating a luxuriously creamy sauce. Finally, stir in most of the reserved crispy bacon, saving a little for garnish on top. Give it a taste and adjust the seasoning with salt and pepper as needed—remember, the bacon and cheese are already salty.06
-
To serve, ladle the creamy oatmeal into bowls. Top with the remaining crispy bacon and, if you’re feeling decadent, a perfectly fried egg with a runny yolk. The yolk acts as a rich, additional sauce that takes the entire dish to another level.07
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