Savory Oatmeal with Garlicky Greens and Bacon

Last updated: June 22, 2022
5 from 1 vote
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Savory Oatmeal with Garlicky Greens and Bacon {heartbeet kitchen blog}

You’re probably wondering why it’s the end of June and I’m posting a recipe for savory oatmeal.

Sunny and warm mornings greet us as we wake, new flowers blossoming on the patio where I enjoy breakfast every chance I get. It seems like the perfect opportunity for fresh fruit atop yogurt and a glass of iced coffee, but I sit with a strong cup of joe and this steaming bowl of creamy oats, garlicky greens, sizzling bacon, and mushrooms.

The idea of reinventing sweet standby’s like waffles, pancakes, and pies in savory fashion has always intrigued me.

This recipe is my way of thinking beyond sweet oatmeal and summer salads!

Savory Oatmeal with Garlicky Greens & Bacon {recipe}
Savory Oatmeal with Garlicky Greens and Bacon {with Earthbound Farm}

Savory Oatmeal with Garlicky Greens and Bacon {heartbeet kitchen blog}

Savory Oatmeal with Garlicky Greens, Bacon and Mushrooms (heartbeet kitchen blog)

There’s a lot to love about this morning bowl. Thick and hearty oats are slowly simmered while the bacon fries and then mushrooms are sautéed in the salty drippings. Both are sources of deep flavor and umami, similar to how I use miso and chili oil in my other savory oatmeal recipe. Yum.

Using a peppery and bold lettuce bland is the perfect compliment to the naturally sweet and nutty oats. It’s a zesty mix of baby kale, tangy mizuna and the classic Italian greens: arugula and radicchio. Sautéed with lots of garlic and olive oil, they become silky and void of their raw bitterness. (And I’ve made the greens that way as a quick side dish several times now.)

With each bite, I’m enamored by the different flavors, textures, and comfort this savory oatmeal brings!

Garlicky Greens {paleo}
Savory Oatmeal with Garlicky Greens & Bacon

More Savory Breakfast Recipes:

Savory Oatmeal with Garlicky Greens and Bacon {heartbeet kitchen blog}

Savory Oatmeal with Bacon and Garlicky Greens

Savory oatmeal is such a nourishing breakfast, that changes up the routine! Topped with crispy bacon, mushrooms, and greens, this bowl of oats will keep you satisfied all morning.
5 from 1 vote
Prep Time :10 minutes
Cook Time :25 minutes
Total Time :35 minutes
Yield: 2 servings
Author: Amanda Paa

SCALE:

Ingredients

  • 2 cups water
  • 1 cup milk, dairy or unsweetened non-dairy milk
  • 3/4 teaspoon kosher salt
  • 1 1/4 cups organic rolled oats
  • 6 slices of bacon

  • 4 ounces mushrooms cleaned and sliced

  • 2 cloves garlic minced
  • 1 1/2 tablespoons olive oil

  • 3 ounces baby kale or baby spinach

Instructions 

  • Bring water, milk, and salt to a boil in a saucepan, then stir in oats. Reduce heat to a barely simmer and cook uncovered for 20 minutes, until desired consistency. Stir a few times during while they cook, but not too much or the oats will get gummy.
  • Meanwhile heat cast iron skillet to medium high and cook the bacon in batches, flipping once and letting the pieces get crispy. Set on a towel to drain. Leave 2 tablespoons bacon grease in the pan and add mushrooms, stirring to coat. Return heat to medium and cook for 6-7 minutes, until mushrooms are softened and browned.
  • Remove mushrooms from pan and set aside. Add the olive oil and bring to medium-high heat. Stir in garlic and let cook for 1 minute, until fragrant, then add greens and 1/4 teaspoons salt. Stir to coat, turn heat down to medium, and cook for 3 minutes, until greens are wilted.
  • Assemble each bowl with greens, mushrooms and bacon. Drizzle with some of the leftover bacon fat if you desire.

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

June 29, 2015

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29 comments

  1. Have not tried savory oats but would like to try this. Unfortunately, cannot find how many servings this makes so I can make it for myself only. Please list number of servings. Thanks

  2. 5 stars
    I’d love to enjoy this for a cozy dinner bowl! Any suggestions for subbing out the bacon and/or adding either chicken or even scrambled eggs atop?

  3. Hi Shami all the way in Zimbabwe here! I’ve literally just finished my bowl of savoury oats and I must it was a winner. I did supplement Swiss chard for Kale and added a bit of thy me and black pepper to it. Scrumptious! Thanks for sharing it!

  4. I’ve never tried savory oatmeal but it looks so good. I love the quick cooking steel cut oats and already have it so going to try this.

  5. Love this post, thank you for sharing your story. So happy to hear you are on the path back to good health! My mind is also blown with a savory oatmeal – GAH! Want. Want. Want.

  6. Good news, Amanda. I hope you have more up days than down and lord knows chocolate helps, so glad that’s returned to your life. This recipe sounds good and you’re a perfect match for Earthbound Farms—you both put out a quality product:)

    • Chocolate definitely helps :) There are close substitutes, but nothing quite compares!

      I think about you often, and pray for your husband. Hoping you’re finding comfort, xo

  7. Love your perspective beauty. It really is an individual journey and you are carving it out piece by piece and discovering as you go along. I’m so happy to hear that you are feeling stronger with the passing days and that your dietary repertoire is expanding too. Oatmeal… Yes, comfort + bliss. This savory version is dynamite. I have never been one for convention and this unique bowl of morning goodness is right up my alley! (actually, I would eat it any time of day). Cheers to your health, xx.

  8. I’m so digging the idea of savory oatmeal! haven’t tried it yet, but sounds like an awesome idea – kind of makes me think of risotto. I’ve been <3ing rolled rye, so I really want to try and make a… rye-oatto? (It could be a thing).

    :)