Bacon Cheddar Savory Oatmeal: A necessary change on the sweet oatmeal that so many people love. This version has deep flavor and is pretty quick to make. Crunchy bacon, gooey cheddar cheese, and a perfect soft egg. Breakfast is ready. |
Happy Mornings

Bacon Cheddar Savory Oatmeal

I usually think of oatmeal as a sweet breakfast. I like it with a little butter, some brown sugar, and maybe a dollop of peanut butter. But oatmeal is basically a sponge for flavor. It’s kind of bland on its own, but is great at soaking up other flavors.

Instead of going sweet, I decided to try a version recently that was solidly savory. Almost like an Asian congee bowl, this savory oatmeal is simmered with some onion and just a little bacon grease. The finished bowl is packed with umami savory notes.

It’s my new favorite weekend breakfast. Trust me when I say that this bacon cheddar savory oatmeal should be your new favorite oatmeal.

Serves 2.
Prep Time
Total Time

Just a moment please...


Bacon Cheddar Savory Oatmeal

The perfect change for the savory breakfast lover. This oatmeal is served with crispy bacon, gooey cheese, and fresh chives!


2 strips thick bacon, chopped
2 tablespoons diced onion
1 cup rolled oats
2 cups water
2-3 oz. cheddar cheese, grated
2 large eggs, over easy
Salt and pepper
Fresh chives, garnish
Print Recipe  


1) Roughly chop bacon and add to a medium pot over low heat. Cook slowly, rendering out bacon fat until bacon is crispy, about 10 minutes.

2) Remove crispy bacon bits from pan and drain off most the bacon grease, leaving about a tablespoon. Add diced onion and cook for a minute, using the onion to scrape up any bits stuck to the pan.

3) Add rolled oats to the pan and stir for 15 seconds. Then add water. Bring to a simmer, turn heat down to low, and simmer for 8-10 minutes until oatmeal is thick. Season with a pinch of salt and pepper.

4) Meanwhile, cook eggs over-easy.

5) Right before serving, stir in grated cheddar cheese.

Divide oatmeal between two bowls. Sprinkle with cheddar cheese and crispy bacon. Top each bowl with an over-easy egg and fresh chives.

Savory Oatmeal

This oatmeal is pretty quick to make (it’s fine to use rolled oats instead of steel cut). The key is to build some layers of flavor.

The first layer is bacon! Start with thick bacon and chop it up and place it in a cold pot. You’ll cook everything except the egg in this one pot.

Bacon Cheddar Savory Oatmeal

Start with thick bacon

Cook the bacon over low heat for 10 minutes or so until the fat has rendered out of the bacon. Remove the crispy bacon bits.

Bacon Cheddar Savory Oatmeal cooking

Cook it slow.

Drain off most of the bacon fat, but leave about a tablespoon of it. You can eyeball it.

Then add the diced onion to the pan. Don’t overdo it on the onion. A little goes a long way.

Bacon Cheddar Savory Oatmeal

A little onion.

As the onion cooks, it’ll release some water and use that to scrape up any bits stuck to the pan.

Time for the oats!

Bacon Cheddar Savory Oatmeal

Getting cray.

Actually cook the oats in the bacon grease for a few seconds like you would a risotto. The pan will look really dry.

Then add the water and bring the pot to a simmer. Turn the heat down to low and let the oatmeal simmer for 8-10 minutes until it’s nice and thick. If it gets too thick, add more water, but 2 cups should be about right.

Season the cooked oatmeal with a little salt and pepper.

Bacon Cheddar Savory Oatmeal

Simmer simmer

I like to add the cheese in two installments. Serve some right on top of the finished oatmeal, but stir some into the oatmeal while it’s cooking.

Bacon Cheddar Savory Oatmeal

A little chedda.

You don’t need to serve these bowls with an egg, but it really rounds out the bowl in my opinion. I recommend just cooking the over-easy. The soft egg kind of melts into the oatmeal bowl. Good stuff.

Bacon Cheddar Savory Oatmeal

I go over-easy for these.

Divide the savory oatmeal between two bowls and top with some more cheese, crispy bacon, the egg, and some fresh chives.

This is home comfort food at its best.

Have you ever tried savory oatmeal?? I imagine the topping ideas are endless. Leave a comment!

Bacon Cheddar Savory Oatmeal: A necessary change on the sweet oatmeal that so many people love. This version has deep flavor and is pretty quick to make. Crunchy bacon, gooey cheddar cheese, and a perfect soft egg. Breakfast is ready. |

Bacon Cheddar Savory Oatmeal: A necessary change on the sweet oatmeal that so many people love. This version has deep flavor and is pretty quick to make. Crunchy bacon, gooey cheddar cheese, and a perfect soft egg. Breakfast is ready. |

21 comments on “Bacon Cheddar Savory Oatmeal

  1. I love savory oatmeal! I treat it basically as any other grain. I’ve usually gone in an Asian direction with it – leftover Chinese pork with peas and soy sauce is good, as is Korean beef stirred in.

    I did come across some rolled rye a while back that was different – it has the same consistency as oatmeal, but with, well, a rye flavor. It’s fantastic with some chopped corned beef and shredded Swiss stirred in. (Imaginative, I”m not!)

    I think this is up for breakfast very soon. . .

      1. Have you tried cooking t oats in Earl Grey tea for 8 -10 minutes and then serving with Blue Berries, lemon zest and a sprinkling of sugar ? ? ? Don’t, it’s disgusting . . . just sayin’, (early experiment) . . .

  2. I eat a lot of oatmeal too, but this sounds like such a wonderful change! Trying this out tomorrow and I know I’m going to love the change from sweet to savory! Thanks!

  3. Honestly, I think this sounds amazing for me at home! But I’m also thinking about how to make it for my patients at work. Probably the only change I’d make would be scrambled eggs on top. Over easy for thirty to forty people would be a bit too much…

    1. Ha! Yes. I wouldn’t do over-easy for 40. You could actually just skip the egg entirely though. It’s a great bowl without it even. Good luck!

  4. Great recipe. Diabetics cannot have too much of this. Perhaps once a month to celebrate stable blood sugar readings:-)

  5. My kids loved it. Next time gonna use scrambled sausage and a little more onion. Didn’t use enough to make 6 cups of oats.

  6. My husband and I had something very similar to this at a B&B in Point Reyes, CA. It was served in individual crocks, using sausage instead of bacon. It was soooo good. This sounds wonderful also. You can also substitute grits for the oatmeal.

  7. I’ve hated oatmeal all my life – which is a long time – because it was always served sweet and I don’t like sweet foods. I finally decided to cook it with salt and butter and I actually like it. This sounds so good, I can’t wait to try it. No more sweet oatmeal EVER.

  8. I subbed left over Christmas ham for the bacon and chicken bone broth for the water. This recipe is so filling I couldn’t finish my portion. Saving this recipe. We loved it!

  9. 5.30 pm on New Year’s day and still suffering after a VERY good party last night – this is perfect comfort food! As a Scot I always make porridge savoury anyway, using water not milk, and a sprinkle of salt or Aromat maybe. But this is a cut above, all that lovely bacon & cheese, but healthy – well, healthy-ish – with the oats and onions. Sublime hangover food. Thank you!

  10. How many carbs and calories per serving ? Sounds so good, but I’m trying hard to watch my carb and calorie intake.
    Thanks !

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