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oatmeal topped with bacon and vegetables in a blue bowl

Savory Oatmeal with Bacon and Roasted Vegetables

Delicious savory oatmeal cooked in chicken broth and topped with smoked bacon, roasted red peppers, cherry tomatoes, and caramelized onions.
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Prep Time: 2 minutes
Cook Time: 10 minutes
Course: Breakfast
Cuisine: American
Servings: 2 people
Calories: 336kcal
Author: Marwin Brown

Ingredients

  • 1 cup old-fashioned oats
  • ½ tablespoon Clarified Butter or regular butter
  • 2 cups chicken stock
  • 6 strips of bacon
  • ½ cup cherry tomatoes halved
  • 1 small yellow onion diced or sliced
  • ¼ cup roasted red peppers roughly chopped
  • 1 green onion sliced diagonally
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Instructions

  • Heat medium sauce pan to medium heat. Add butter then saute oats for 1 minute
  • Add stock and cook according to package directions (bring to a boil then simmer for 5 minutes).
  • While oats are cooking, fry the bacon in medium skillet. Remove bacon and set aside on a paper towel lined plate or bowl
  • Saute onions in a tablespoon of rendered bacon fat 3-4 minutes. Add red pepper, garlic, and cherry tomatoes and cook 1-2 minutes.

Notes

  • If using store-bought stock, go for the low sodium version
  • Definitely toast your oats first in a pan with butter or ghee
  • Don’t limit your imagination when it comes to vegetable toppings
  • Scrap the bacon and replace the chicken stock with vegetable stock if you want to keep this vegan.
  • For creamier oatmeal add milk or milk alternative, just be sure to keep liquid to oats ratio the same.

Nutrition

Calories: 336kcal | Carbohydrates: 44g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1760mg | Potassium: 586mg | Fiber: 6g | Sugar: 8g | Vitamin A: 333IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 3mg
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