Oatmeal has gotten a bad rep, often labeled as a health conscious breakfast option that’s supposed to keep you full all day and provide a good source of fiber, and so on. While that is true, it doesn’t mean that you can’t also enjoy your bowl of oatmeal. While many of us have had oatmeal with brown sugar, maple syrup, fruits, and other sweet toppings, you should give savory oats a chance. Hear us out — while unconventional, we’re having a hard time going back to sweet toppings after trying out savory oatmeal. You can truly add whatever you like best, but here’s our suggestion for how to enjoy your oats in the savory route.
What You Need
4 bacon slices, but into one inch pieces
4 oz. mushrooms, sliced
1 red bell pepper, chopped
salt and pepper
2 cups water
1/2 cup milk
1 1/4 cup old fashioned rolled oats
3/4 cups cheddar, shredded
2 green onions, sliced
What To Do
Using a skillet on medium heat, cook the bacon for about 10 minutes or until crispy. Transfer to a paper towel lined plate and set aside. Remove the grease from the skillet, except one tablespoon, and save for later.
Add mushrooms and bell pepper into the skillet, still over medium heat, and cook until soft, which should take about 5 minutes. Season with salt and pepper as your please and then add to the bacon plate.
Using a saucepan over medium heat, bring water and milk to a boil. Add in the oats, allowing to boil again, and cook for about 5 minutes or until the oats become soft and thickened. Add in the cheddar and green onions (leaving some of both for garnish). Add salt and pepper to taste.
Add 2 tablespoons of the reserved grease to the skillet over a medium-low fire. Crack the eggs into skillet and cook until the yolks are cooked but still runny, about 3 to 4 minutes. Season with salt and pepper to taste.
Serve the oatmeal, dividing into two bowls and adding an egg on top of each. Sprinkle on the bacon, mushrooms, and peppers, and garnish with green onions and cheddar.