Spicy Cheesy Bacon Oatmeal #FoodieExtravaganza

The perfect al dente texture of steel cut oats is complemented by extra sharp cheddar, cayenne pepper and crispy bacon in this cheesy bacon oatmeal. It makes a warming breakfast (or dinner!) that will win over all your non-porridge or oatmeal eating friends and family. Savory oatmeal for the win!

If you’ve been reading this blog for the past four years, you might remember when I posted a recipe for mushroom ginger congee from my friend Kathy Hester’s creative cookbook OATrageous Oatmeals. (< affiliate link) Or her chickpea veggie soup just a few months later for our first Foodie Extravaganza celebration of National Oatmeal Month. That cookbook was a serious game changer for this non-lover of oatmeal.

Before that, I had not thought of using oats in a savory dish. Now that’s the first thing that popped into my mind when this month's Foodie Extravaganza host decided to celebrate National Oatmeal Month again. (Which is January, in case you didn’t know.) In a savory dish, I adore steel cut oats. The finished dish reminds me of my favorite risottos.

Spicy Cheesy Bacon Oatmeal

The basic cooking of steel cut oats with the recommended simmering times and liquid to oat ratio comes from the package of Bob's Red Mill steel cut oats. (It can also be found online.) The rest of the ingredients are my favorite additions. This recipe is easily doubled to feed four.

Ingredients to serve 2
2 thick-cut slices smoked bacon
1 1/2 cups or 180ml low sodium vegetable or chicken stock
1/2 cup or 100g steel cut oats
3 1/2 oz or 100g extra sharp cheddar, grated
1/2 teaspoon cayenne pepper (optional)
1-2 tablespoons sliced green onion tops

Method
Cut the bacon into small pieces and fry them until crispy in the pot you will cook the oatmeal. Remove a few pieces and set them aside to use for garnish later. Spoon out most of the bacon grease, leaving a little behind for flavor.

Add the stock and the cayenne pepper to your bacon pot and bring it to a boil.  Pour in the steel cut oats and reduce the heat to a low simmer.

Cover the pot and cook for 10-20 minutes. Ten minutes for fairly chewy oatmeal, 20 for softer bite. Even 20 minutes on the lowest simmer creates an al dente texture.

Stir occasionally, adding just a bit more water if it looks like the oatmeal is too dry before it has reached your desired doneness. I like mine the consistency of good risotto, soft but not runny.

When the oats are cooked, remove the pot from the heat.

Stir in most of the cheddar cheese, reserving a little for topping your two bowls.

Serve while still hot, topped with the reserved bacon and cheese and the green onions.

Enjoy!

If you are a fan of oats, here are some fabulous ways to celebrate National Oatmeal Month. Many thanks to our host Wendy of A Day in the Life on the Farm. Which recipe will you try first?

• Apple Banana Smoothie from Caroline's Cooking
• Coconut &Banana Oat Pancakes from Faith, Hope, Love, & Luck Survive Despite aWhiskered Accomplice 
• Irish Oatmeal Brulee from Jolene's Recipe Journal 
• Oatmeal Crusted Chicken Strips from A Day in the Life on the Farm 
• Oats & Split Green Moong Chillas/Pancakes from Sneha's Recipe 
• Old Fashioned Oatmeal Bread from Karen's Kitchen Stories 
• Pumpkin Oatmeal from Making Miracles
• Spicy Cheesy Bacon Oatmeal from Food Lust People Love

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

Pin this Cheesy Bacon Oatmeal!

   .