If you’ve ever thought oatmeal was strictly sweet, this Tomato Bacon Oatmeal will change your mind. It’s a savory, comforting bowl with crispy bacon and juicy tomatoes in creamy oats. Ready in under 30 minutes, it’s a delicious one-pan meal for any time of day.
Love Tomato Bacon Oatmeal? So do we! If you're into Savory Oatmeal or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Tomato Bacon Oatmeal
- Flavor explosion: Salty bacon and sweet tomatoes create a sophisticated, savory blend.
- Versatile base: Easily customize with eggs, spinach, or mushrooms.
- Quick & easy: Ready in about 20 minutes for a satisfying meal.
- New perspective: Turns oatmeal into a hearty, savory grain bowl.
Ingredients & Tools
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup cherry or grape tomatoes, halved
- 1 cup old-fashioned rolled oats
- 2 ½ cups chicken or vegetable broth
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh chives or parsley
Tools: A medium-sized saucepan or Dutch oven, a wooden spoon, and a sharp knife.
Notes: Use thick-cut bacon for the best rendered fat, and broth (not water) for a rich, savory base.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- What kind of oats should I use? Old-fashioned rolled oats are the gold standard here. They hold their texture beautifully and become creamy without turning into complete mush. Avoid quick oats, as they’ll get too soft and lose their structure.
- Is the bacon fat really necessary? Yes, and it’s the secret weapon! Don’t drain it off after cooking the bacon. That rendered fat is liquid gold, packed with smoky flavor that will sauté your onions and toast your oats to perfection.
- Can I use canned tomatoes? You can in a pinch, but fresh cherry or grape tomatoes are highly recommended. They blister and burst in the pan, creating little pockets of intense, sweet flavor that canned diced tomatoes can’t quite replicate.
- Broth is key. Using a good-quality, low-sodium chicken or vegetable broth is what elevates this from simple to spectacular. It infuses the oats with a rich, savory depth that water just can’t provide.
How to Make Tomato Bacon Oatmeal
Step 1: Start by cooking your bacon. Place the chopped bacon in a cold, medium-sized saucepan or Dutch oven. 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 notice the aroma becoming deeply smoky and irresistible. Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving all that glorious fat in the pan.
Step 2: It’s time to build your flavor base. Add the finely diced onion to the hot bacon fat in the pan. Sauté for about 3-4 minutes, until the onion turns soft and translucent. You’ll notice it picking up all the smoky notes from the fat. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, or it will turn bitter.
Step 3: Introduce the tomatoes. Toss your halved cherry tomatoes into the pan along with the smoked paprika and black pepper. Cook for 2-3 minutes, stirring occasionally, until the tomatoes start to soften, blister, and release their juices. You might even hear a little sizzle and pop—that’s the sound of flavor developing. The tomatoes should look slightly collapsed and juicy.
Step 4: Now for the star of the show: the oats. Add the rolled oats to the pan and stir them constantly for about 1 minute. You’re toasting them in the flavorful fat, which will give them a wonderful nutty taste and help them stay distinct and creamy rather than gummy when the liquid is added.
Step 5: Carefully pour in the broth. It will sizzle and steam dramatically—that’s a good sign! Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and have a thick, porridge-like consistency. The oatmeal should look creamy and luxurious.
Step 6: Finish and serve. Turn off the heat. Stir in about three-quarters of your reserved crispy bacon and the grated Parmesan cheese. The cheese will melt into the hot oats, making them even creamier and saltier. Taste and adjust seasoning if needed. Ladle the savory oatmeal into bowls and top with the remaining bacon bits and a generous sprinkle of fresh chives.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 1 month. Thaw overnight in fridge before reheating.
- Reviving: Reheat with a splash of broth or water to restore creamy consistency.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a crisp, refreshing contrast to the rich, creamy oatmeal.
- Buttery sourdough toast — A thick slice of toasted, well-buttered sourdough is perfect for mopping up every last bit of savory goodness left in your bowl.
- Sautéed mushrooms — A side of garlicky sautéed mushrooms adds an extra layer of earthy, umami flavor that complements the bacon and tomatoes beautifully.
Drinks
- A bold Bloody Mary — The tomato-forward profile of the drink echoes the flavors in the bowl, while the spicy, savory notes make for a truly decadent brunch pairing.
- Hot black coffee — The bitterness of a strong brew cuts through the richness of the dish, cleansing your palate between bites and waking up all your senses.
- A crisp lager — If you’re having this for lunch or dinner, a light, bubbly beer provides a refreshing counterpoint to the hearty, savory meal.
Something Sweet
- Fresh berry compote over yogurt — The bright, sweet-tart burst of warm berries and cool, creamy yogurt is the perfect light finish after a savory, satisfying meal.
- A square of dark chocolate — A single piece of high-quality dark chocolate (70% or higher) offers a rich, slightly bitter end note that satisfies a sweet tooth without being overwhelming.
- Orange segments with mint — Simple, refreshing, and bright, this combination cleanses the palate and leaves you feeling light and satisfied.
Top Mistakes to Avoid
- Mistake: Using quick oats. They cook too fast and absorb liquid differently, resulting in a mushy, glue-like texture rather than the distinct, creamy grains you get from old-fashioned rolled oats.
- Mistake: Skipping the oat-toasting step. Taking that one minute to toast the oats in the bacon fat is crucial. It seals the oat’s surface, leading to a better texture and a deeper, nuttier flavor in the final dish.
- Mistake: Overcooking the garlic. Garlic burns in a heartbeat and turns bitter. Add it after the onions are soft and cook it for no more than 30 seconds until it’s just fragrant.
- Mistake: Cranking up the heat after adding the broth. You want a gentle simmer, not a rolling boil. Aggressive boiling can make the oats break down too much and become sticky.
Expert Tips
- Tip: Make it ahead for easy mornings. This oatmeal reheats beautifully. Store it in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop with a small splash of broth or water to loosen it up.
- Tip: Get creative with your toppings. Think of this like a savory grain bowl. A runny fried egg, a dollop of chili crisp, a sprinkle of red pepper flakes, or even some sliced avocado can take it in a whole new direction.
- Tip: Render your bacon perfectly. Always start with a cold pan. This allows the fat to render out slowly as the pan heats up, resulting in evenly cooked, crispy bacon without any burnt spots.
- Tip: Use the tomato juices. When you cook the tomatoes, don’t just drain them. All those released juices are packed with flavor. Scrape the pan well to incorporate them into the oats for an extra flavor boost.
FAQs
Can I make this Tomato Bacon Oatmeal vegetarian?
Absolutely! It’s an easy swap. Simply omit the bacon and start by sautéing your onions in a tablespoon of olive oil or butter. To replicate the smoky flavor, you can add a pinch of extra smoked paprika or even a dash of liquid smoke. For a “bacony” texture, you could also stir in some chopped, pan-fried tempeh or mushrooms at the end.
My oatmeal turned out too thick. What did I do wrong?
Don’t worry, it’s an easy fix! Oatmeal continues to thicken as it sits and cools. If it becomes too thick for your liking, simply stir in a few more tablespoons of warm broth or water until it reaches your desired consistency. The type of oats and the exact heat level can cause minor variations, so see the liquid amount as a guide, not a rigid rule.
Can I use steel-cut oats instead?
You can, but it will change the recipe significantly. Steel-cut oats have a chewier texture and take much longer to cook (around 20-30 minutes). You would need to increase the amount of broth to about 3 ½ to 4 cups and extend the simmering time. The result is delicious but different—heartier and more porridge-like.
Is it okay to use water instead of broth?
While you technically can, I really don’t recommend it. The broth is what gives the oats their deep, savory, umami character. Using water will result in a much blander dish that relies solely on the bacon and tomatoes for flavor, missing the rich background notes that make this recipe so special.
How can I make this dish spicier?
I love a bit of heat! The easiest way is to add a pinch of red pepper flakes along with the smoked paprika when you cook the tomatoes. For a finishing kick, a drizzle of hot sauce or a spoonful of chili crisp on top right before serving adds wonderful layers of spice and texture.
Tomato Bacon Oatmeal
Discover savory Tomato Bacon Oatmeal! This easy one-pan meal combines crispy bacon, juicy tomatoes & creamy oats. Ready in 20 minutes. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
6 slices thick-cut bacon (chopped)
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 cup cherry or grape tomatoes (halved)
-
1 cup old-fashioned rolled oats
-
2 ½ cups chicken or vegetable broth
-
½ teaspoon smoked paprika
-
¼ teaspoon black pepper
-
¼ cup freshly grated Parmesan cheese
-
2 tablespoons chopped fresh chives or parsley
Instructions
-
Start by cooking your bacon. Place the chopped bacon in a cold, medium-sized saucepan or Dutch oven. 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 notice the aroma becoming deeply smoky and irresistible. Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving all that glorious fat in the pan.01
-
It’s time to build your flavor base. Add the finely diced onion to the hot bacon fat in the pan. Sauté for about 3-4 minutes, until the onion turns soft and translucent. You’ll notice it picking up all the smoky notes from the fat. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn, or it will turn bitter.02
-
Introduce the tomatoes. Toss your halved cherry tomatoes into the pan along with the smoked paprika and black pepper. Cook for 2-3 minutes, stirring occasionally, until the tomatoes start to soften, blister, and release their juices. You might even hear a little sizzle and pop—that’s the sound of flavor developing. The tomatoes should look slightly collapsed and juicy.03
-
Now for the star of the show: the oats. Add the rolled oats to the pan and stir them constantly for about 1 minute. You’re toasting them in the flavorful fat, which will give them a wonderful nutty taste and help them stay distinct and creamy rather than gummy when the liquid is added.04
-
Carefully pour in the broth. It will sizzle and steam dramatically—that’s a good sign! Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and have a thick, porridge-like consistency. The oatmeal should look creamy and luxurious.05
-
Finish and serve. Turn off the heat. Stir in about three-quarters of your reserved crispy bacon and the grated Parmesan cheese. The cheese will melt into the hot oats, making them even creamier and saltier. Taste and adjust seasoning if needed. Ladle the savory oatmeal into bowls and top with the remaining bacon bits and a generous sprinkle of fresh chives.06
Not what you're looking for?
