I’ve seen this newfangled idea of savory oats around on several blogs, but it was Faith’s gorgeous pictures that finally convinced me I had to try it.
If you’re like me, you’re thinking, “For all that is good and holy, why would you ruin the opportunity to have a SWEET breakfast?! Oats are perfect for sweet-ification!”
It totally went against every sweet-tooth instinct I have to make them this way, but I have to tell you it was really a delicious breakfast and so much more filling and satisfying than my usual additions (most often a mashed banana with peanut butter and some honey, or sometimes applesauce with cinnamon and brown sugar). Faith compared oats to grits, and that’s what made it click for me. If you can eat shrimp and cheese grits (drool), why not bacon and eggs with your oatmeal?
See what I’m saying? Same dealio, yo. Except now I feel bad for tempting you with that that picture of the shrimp and grits without a recipe. Guess I should finally get that one posted too…three years late. **UPDATE: you can find the recipe for Southern Shrimp ‘n Cheese Grits here.**
In the meantime, please enjoy some savory oats! This will definitely stick to your ribs and keep you satisfied until lunchtime.
Printable recipe with picture
1 tablespoon olive oil
4 slices turkey bacon, diced
1 small-medium onion, diced
1/2 cup rolled oats
1 cup water
1 pinch sea salt
1 pinch black pepper
2 oz sharp cheddar, diced or shredded
2 fried eggs (for topping)
Heat the oil in a small saucepan over medium heat; add the bacon and cook until crisp, about 2 to 3 minutes, stirring occasionally. Transfer the bacon to a small bowl and set aside. Add the onion to the oil, adding more oil if needed, and cook until softened and just starting to turn brown, about 3 minutes, stirring occasionally. Stir in the oats, water, salt, and pepper; bring to a boil then turn heat down to low and simmer until the oats are tender, about 5 minutes. Turn off heat and stir in the bacon and cheese. Transfer to a bowl and top with a fried egg and more black pepper.
Recipe source: slightly adapted from An Edible Mosaic
I’ve done this before and you’re right, it is super duper filling and so delicious! I’ve actually made this for dinner and I might again when it’s just me!
I really don’t like sweet breakfasts, so this is right up my alley. My husband has been eating oatmeal lately, I wonder if I could make something like this for him with some veggies since he doesn’t eat eggs.
I love savory, and I love anything that’s topped with a fried egg. And yes, sharing a pic of those shrimp and grits is slightly evil because now I really want shrimp and grits (but all that’s in my immediate future is the rest of this apple).
Now, you’re talking my kind of food! ;) I could totally go for this. Sweet oatmeal is horrible I tell ya’…lol! I remember my mom smothering oatmeal in brown sugar, I was pretty good at feeding it to my napkin.
That made me LOL! I remember once I actually BURIED something my mom cooked. I was too afraid she’d find it in the trash so I snuck out when she was away from the table, dug a hole, and buried it. lol
I’ve never even though of this before but boy does it look stunning :D
Choc Chip Uru
I love making my oatmeal savory, you gotta try it with some biscuit gravy sometime and sausage! It’s like having cream of biscuits and gravy!
Wow, that’s a great idea!
i so want to try this! have you ever put an egg IN your oatmeal? it’s really good. when the oats are almost finished cooking (on the stovetop), push them to one side, a la fried rice, and scramble it up a little before stirring it in all the way and letting it cook a minute or two more. i usually add 1 egg for every cup of oatmeal.
No but I’ve seen it done. It doesn’t sound good to me. :(
I don’t like super sweet breakfasts, but loves me some savory oats – with melty cheese, an egg and hot sauce, I am in – and I agree, this fills you up for hours – I may have to make them tomorrow – thanks for the reminder!
My parents eat oatmeal with kimchi, so I’m used to it being used for savory dishes. My favorite way of eating it is to cook with with garlic, a bit of ginger, chicken broth, soy sauce, green onion, runny egg. Crazy good!
You crazy Korean! I bet my hubs would go crazy for that-he’s a kimchi fiend.
I might be the last one hearing about this but I must say it makes sense and sounds delicious! They say oatmeal sticks to the ribs but I always find myself hungry again after an hour or two – this might be just what I need for extra sustenance, thanks Veronica!
I made this today & we enjoyed it! Except I made it using steel cut oats…& “real” bacon…& raw milk white cheddar. Still, such a nice break from our oats norm of blueberries & walnuts! Thanks , Veronica!
How lovely to see your comment, Joanna! Thanks for the feedback, so glad you enjoyed this! I liked it for a change too.
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