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