Savory Oats with Bacon and Herbs
A warming, savory take on oatmeal where tender rolled oats are simmered in chicken broth and topped with crispy bacon, fresh herbs, and a soft-cooked egg. This hearty breakfast or light lunch dish balances creamy oats with umami-rich broth and smoky bacon for a comforting meal that feels more like dinner than breakfast.
Steps
Before you start
- Have all ingredients measured and prepped before you start cooking
- Chop fresh herbs just before cooking so they stay bright and fragrant
- Use a medium saucepan so the oats cook evenly without scorching the bottom
Cook the bacon
- Place the chopped bacon in a 10-inch skillet over medium heat.
- Cook for 5–7 minutes, stirring occasionally, until the bacon is golden brown and crispy.
- Transfer to a paper towel-lined plate and set aside.
- Pour off all but 1 tablespoon of the rendered bacon fat from the pan.
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Ready when: Bacon is golden brown and crispy, fat has rendered out
Tip: Reserve 1 tablespoon of bacon fat to flavor the oats—it adds richness and depth
Toast the oats
- Add the rolled oats to the skillet with the remaining bacon fat.
- Stir constantly over medium heat for 2–3 minutes until the oats are fragrant and lightly toasted but not burned.
- This step deepens the nutty flavor of the oats.
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Ready when: Oats smell toasty and nutty, slightly darker in color
Tip: Watch carefully—oats can burn quickly. Keep stirring and reduce heat if they brown too fast
Sauté the aromatics
- Add the butter and minced garlic to the skillet with the toasted oats.
- Stir for about 30 seconds until the garlic is fragrant and the butter is melted.
- Don't let the garlic brown.
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Ready when: Garlic is fragrant, butter melted throughout oats
Tip: Garlic burns easily—keep heat at medium and stir constantly
Build the oat base
- Pour the chicken broth into the skillet, scraping up any bits stuck to the bottom.
- Transfer the mixture to a medium 3-quart saucepan.
- Bring to a boil over medium-high heat, then immediately reduce heat to medium-low.
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Ready when: Mixture comes to a rolling boil
Tip: Scrape the skillet bottom to capture the browned bits—they add flavor
Simmer the oats
- Stir the oat mixture frequently (every 30 seconds or so) for 8–10 minutes, until the oats are tender and creamy but still have slight bite.
- The liquid should reduce to a porridge-like consistency.
- If the oats are too thick, add a splash more broth; if too thin, simmer a bit longer.
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Ready when: Oats are creamy and tender, liquid has thickened to a porridge consistency
Tip: Stir frequently to prevent the bottom from scorching and to help the oats cook evenly
Season and finish
- Remove the saucepan from heat.
- Stir in the fresh thyme and parsley.
- Taste the oats and season generously with sea salt and freshly ground black pepper.
- If using Parmesan, stir in half of it now.
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Tip: Add herbs at the end so they stay bright and aromatic rather than cooking down to dull greens
Serve and garnish
- Divide the savory oats between two bowls.
- Top each bowl with half the crispy bacon, remaining fresh chives if using, and remaining Parmesan if using.
- Grind a little extra black pepper over the top and serve immediately while warm.
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Tip: Serve right away—the oats thicken as they cool, so eating them hot ensures a creamy texture
Good to know
Tips
- Toasting the oats in bacon fat before simmering them in broth is the key to deep, savory flavor—don't skip this step
- Keep stirring the oats frequently as they simmer to ensure even cooking and prevent sticking or scorching on the bottom
- Fresh herbs added at the end stay bright and aromatic; if cooked too long they turn dull and lose their punch
- This dish works beautifully for breakfast, lunch, or a light dinner—it's filling and satisfying without being heavy
Make ahead
You can cook the bacon up to 1 day ahead; store it in an airtight container in the refrigerator and rewarm in a skillet or toaster oven. The oats are best made fresh, but the broth and herb prep can be done up to 2 hours ahead and stored at room temperature.
Storage & reheating
Leftover savory oats keep in an airtight container in the refrigerator for up to 2 days. Reheat in a saucepan over medium-low heat, stirring often and adding a splash of broth or water to loosen the texture. Do not freeze—the oat texture breaks down and becomes grainy. The bacon can be frozen separately for up to 1 month.
Substitutions
- low-sodium chicken broth → vegetable broth or beef broth. Vegetable broth keeps the dish lighter; beef broth makes it richer and more robust. Use equal amounts.
- bacon slices → prosciutto, diced pancetta, or smoked ham. Each brings a different smoky or salty note. Dice or chop to similar size and cook until crispy if needed.
- fresh thyme → fresh sage, oregano, or dill, or a mix of any fresh herbs you have. Use 1 tablespoon total of chopped herbs. Sage is earthier, dill is brighter; adjust to your taste.
- grated Parmesan cheese → aged cheddar, Gruyère, or pecorino Romano. Use the same amount grated. Each adds a different sharpness; pecorino is saltier, so taste before adding extra salt.
