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I think it’s safe to say I’ve found my little black dress of the kitchen -> gluten-free oats. They’re versatile, affordable, and a blank canvas for any extra accessories. Like bacon.
Dress them up or keep them casual.
Sweet or savory.
Hot or cold.
Whirl them into flour and make the gluten-free waffle of your dreams.
Make a whole new kind of risotto, simmering the oats with white wine and herbs, and tossing crispy, roasted cauliflower on top.
Or whip up a stack of these bacon oatmeal fritters with creamy avocado and you’ll want to eat them for every.meal.of.the.day.
Thinking about all those options, you can see why oats have been in style for nearly 140 years (just like a little black dress!). A big thanks to the world’s largest oat miller and my partner, Quaker, who just launched gluten-free oats – hooray! (All oats are naturally gluten-free, but read more here about how they can be contaminated if not treated carefully.) I’ve been using their bulk quick oats to make many of the ideas above, as well as these savory cakes. And I’ll admit, I typically shy away from “instant oats”, but these are actually rolled oats, just cut differently to help them cook faster. I’ve been super impressed with the texture and taste, much different than “instant oats”, never turning gummy. They actually remind me of steel cut oats, and I think you can even see that texture in the pictures.
The process to make these bacon oatmeal fritters is similar to how you would make seared polenta squares. You’ll cook the oats on the stovetop (as you would polenta) as you normally would, then spread them into a pan to let cool so they form one uniform slab. In the last minute of cooking, crumbled bacon, chives and black pepper get stirred in, a flavor combination that is begging to be made into a potato chip (Lay’s contest, I’m coming for you next year).
I used a biscuit cutter to shape them into rounds once cooled, but you could just as well cut them into squares with a knife. They only take a few minutes to sear in a hot pan, and because the oats are already cooked, you don’t have to worry about the inside not getting done.
The end result is crispy, nutty edges and soft, toothsome oats on the inside. A little bit of bacon sprinkled throughout, and pops of pepper to make things interesting. And smashed avocado on top seals the deal, a creamy contrast that makes for the perfect bite.
Enjoy the weekends, friends. xo
cooking tip:I bring this post to you in partnership with Quaker Oats, and appreciate both them, and you as readers for supporting my blog. When I visited Quaker headquarters last month and cooked with Sam Stephens of OatMeals in New York (her restaurant serves only bowls of oatmeal, from sweet to savory, any topping you could ever imagine – genius!) her tip of toasting the oats in a bit of fat for extra flavor stuck with me. Taking that cue, I sautéed the oats in some of the leftover bacon fat instead of letting it go to waste…. yeeasss!
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I’m use to having oatmeal on more the sweet side ,but I’m going to have to change that soon because those fritters look soo good.
the savory side does not disappoint! fun to change up the routine.
I love the idea of your bacon oatmeal fritters, Amanda! SO many options, and they’re perfectly portable, too. Can’t wait to try them!
yes, portable is a great benefit of these little cakes! if you cut them even smaller, they would be super cute appetizers too.
Love this idea! I also entered the giveaway and found you on the Oatmeal Artist blog! :D
Thanks Cassie! Happy you stumbled on the blog. Have a great weekend!
What an amazing recipe. I am in love with the idea of using oatmeal in savory dishes. And anything with bacon and avocado is a winner in my book! (Side note: Beautiful photography!)
I am so in love with this idea. First, I love savoury breakfasts. Second, I love savoury porridge/oatmeal. This has my name all over it. I bet it keeps you going all day!
I never would have thought to make oatmeal fritters! GENIUS and these will be perfect after my morning exercise! Thanks, Amanda!
Who could have imagined that lowly oats would someday be paired with avocado and bacon and served as a “fancy” meal!!
the most inexpensive grain turns fancy – winning!
I love that you made a typical sweet breakfast into a savory breakfast!
These fritters are so fun and creative! I am such a big fan of anything with oats!Love that you used a biscuit cutter!
Yes, I’m thinking of cutting them into hearts for valentines day! :)
How creative! I would love this for breakfast.
This is so genius! I love it… bacon and oats, YUM. I’ve been seeing savory oats popping up lately, but this takes the cake for most creative, girl! Also, thanks for this awesome giveaway :) XO
i should have added a poached egg on top. definitely doing that next time! thanks for stopping by Alison. xo
Amazing breakfast idea, can’t wait to try this out!
I love that you aren’t shying away from savoury oatmeal dishes! I would love to try a veggie version of this- maybe just oatmeal fritters topped with avocado? I would be very happy eating these for breakfast (or any other time of day!) <3
Wonderful giveaway and these fritters look amazing!
thanks Ashley, appreciate you stopping by!
These look so yummy! I love that idea of rolling it out and using a cookie cutter to portion it. I always go crazy trying to get my fritters all the right size!
Using the biscuit cutters makes it much less messy too. A win-win. Thanks for stopping by Linda!
I am all about these little oatmeal fritters! They look so delicious and would totally work for breakfast, lunch, or dinner. I am going to need to try Quaker’s gluten-free oats – excited that they have the texture of steel cut oats!
Also, I want to check out Oatmeals next time I’m in NY. What a brilliant idea!
I love the new website so much! You have created something really beautiful here, Amanda. I also love gluten free oats. They are a go to in my kitchen for sweet and savory dishes. My husband is going to love these bacon fritters, so I am thanking you on his behalf now-ha! xo
Thanks so much Kristie! And happy new year to you. I’m glad this recipe will make your husband happy.:) And you could always leave the bacon out and substitute sautéed mushrooms for yourself! xo
These fritters look amazing Amanda! I love how versatile oatmeal can be :)
yes, so many options!
Bacon, Avocado, and Oatmeal? Some of my favorites all in one recipe. Love it!
Oats, bacon and avocado?!? Sounds absolutely delicious Amanda!
Isn’t it amazing how the cut of oatmeal can influence how it tastes, cooks, etc.? So fascinating! These oats look like the perfect texture for these fritters! Such a unique breakfast (or any-time-of-the-day) idea! :D
totally Lauren. I’m pretty picky about the texture of my oats and these really surpassed my expectations. i love it when that happens!
These look like they’d go amazingly inside a burger bun as well if you were extra hungry! x
oh, i like your thinking!