Yes, you read that right.
I know it hasn’t been long since I shared this Slow Cooker Superfood Oatmeal with you, but I just had to shout this Savory Bacon Oatmeal recipe from the rooftops because, guys, it is THAT good. I have to admit, it took me a little while to hop on the savory oatmeal train, but I am sooo glad I did. This turned out to be the perfect example to show that, even if you might be unsure about a recipe, you should always, always, always give it a shot, even if it intrigues you just a little bit. You never know when it will come out as amazing as this dish and turn you into a new person i.e. a Savory Bacon Oatmeal lover!
Because I was so unsure about embarking on a savory oatmeal journey, I spent a lot of time dreaming up this particular recipe. I kept thinking to myself, “What flavors and textures will truly knock this out of the park and make it something I will definitely want to eat again?” Answers: (a) Bacon (b) Miso (c) Sautéed leeks (d) Toasted walnuts or (e) All of the above. I went the obvious route.
Side note, but partially related topic: How does everyone feel about the new “every meal served in a bowl” trend? I personally love it! Out of the two camps of (a) being the type of person who mixes everything together on your plate as soon as you dish it up and (b) being the type of person who eats one ingredient at a time and doesn’t like the “mixing,” I definitely fall into the former camp. I think this is why I love bowl meals so much. Who’s with me?
And you know what’s great about this Savory Bacon Oatmeal bowl? It has enough diversity and nutrition that it can really be enjoyed for any meal of the day. We’ve got filling fiber from the oats and veggies, protein from the bacon and walnuts, and so much flavor you will keep coming back for more (thank you, miso!)
So here’s what goes into this bad boy: We start with our good ol’ rolled oats and cook ‘em up. Once cooked, we stir in our trusty miso paste. Not a ton, but enough to get that nice umami flavor in there. I think this is the KEY to this recipe. Seriously, it makes it so good.
We cook up some bacon separately and chop it into little bite-size pieces (bits if you will.) We also sauté some leeks, let them reach that slight golden-brown color, then add them to the mix.
For a little bit of crunch and texture (anyone else think oatmeal’s a bit too slimy without some added crunch?) we sprinkle on some toasted walnuts. We garnish with fresh avocado and sliced cherry tomatoes and then…wait for it….
On top goes a beautiful, oozy over-easy egg for us to cut into to let that yolk just drip all over the rest of our Savory Bacon Oatmeal. Have I convinced you yet?
What if I tell you this dish would pair perfectly with any of the following breakfast/brunch-themed cocktails? Harvey Wallbanger Mimosa, Lychee Lightning, Peachy Tangerine Kombucha Mimosa, or The Seelbach? Yea, I thought that might win you over.
Because this recipe was all about me trying new things, I want to hear from you: What was a “trend” or cooking idea you weren’t too sure about but acted on anyway? How did it turn out? Was it better or worse than you expected? Most importantly, what should I try next??
The classic breakfast turned savory with the addition of bacon, sauteed leeks, avocado and so much more.
- 4 cups water
- ½ teaspoon salt
- 2 cups rolled oats
- 1 teaspoon Genmai miso
- 3 sliced applewood-smoked bacon
- 2 leeks, sliced (white parts only)
- 4 eggs
- ½ cup chopped walnuts, toasted
- 1 avocado, sliced
- Cherry tomatoes (however many you want for topping)
- Combine water, salt and rolled oats in a large sauce pan over high heat. Bring to a boil. Once boiling, turn down the heat enough so you don’t have a boil-over and let simmer for about 20 minutes, or until oatmeal is cooked. Once oatmeal has finished cooking, stir in miso. Leave oatmeal in the pan on the burner but turn the heat down as low as possible.
- While oatmeal is cooking, prepare bacon. Place bacon slices in a medium nonstick sauté pan over medium heat. Cook until fairly crisp, flipping once. Remove from pan and set on a small plate lined with a paper towel. Reserve bacon grease in pan.
- Using the pan you cooked the bacon in that still has the grease in it, sauté your leeks. Continue cooking the leeks, stirring occasionally, until they are tender and have taken on a slight golden hue.
- Add sautéed leeks to oatmeal, stir to combine. Chop up bacon into small pieces, and add that to the oatmeal as well, stirring in until combined.
- Now, cook your egg. This is where you can be flexible. I recommend preparing the eggs in whichever style is your favorite! Of course, the over-easy egg is great because of the runny yolk, but if that’s not your thing, feel free to scramble or fry.
- Spoon oatmeal into individual serving bowls, then top with walnuts, avocado and tomato. Lastly, add the egg. Serve immediately.
I’m diggin’ in!!