Savory Oatmeal with Bacon, Spinach and Blistered Tomatoes #BaconMonth

Aly M. Cleary

Yields 4

Savory Oatmeal with Bacon, Spinach and Blistered Tomatoes

This Savory Oatmeal with Bacon, Spinach and Blistered Tomatoes is a savory way to start the day or delicious for dinner.

5 minPrep Time

30 minCook Time

35 minTotal Time

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Ingredients

• 5 slices of thick cut bacon
• 3 cups of vegetable stock, divided
• 2 cups of old fashioned oats
• 1/4 cup of heavy cream
• 2 teaspoons of fresh thyme
• 1 Parmesan rind (optional)
• 1/3 cup of Parmesan cheese
• 4 teaspoons of olive oil, divided
• 1 6-ounce container of baby bella mushrooms
• 1 small onion, diced
• 1 large clove of garlic, minced
• 1/8 teaspoon of red pepper flakes
• 6 ounces of baby spinach
• 1 pint of cherry tomatoes
• 2 teaspoons of fresh flat leaf parsley, minced

Instructions

To make the Bacon:
1. Heat the oven to 400 degrees F.
2. On a baking sheet lined with foil and with a rack, place the bacon, leaving space between each thick cut slice.
3. Bake for about 20 minutes.
4. Remove to a paper lined plate and set aside.
5. To make the Savory Oatmeal:
6. In a heavy bottomed dutch oven, bring 2 3/4 cups of vegetable stock to a boil.
7. Add the old-fashioned oats, heavy cream, fresh thyme and Parmesan rind.
8. Stir to combine, reduce the heat to a simmer and cover.
9. Cook for about 25 – 30 minutes until the oats are creamy.
10. Add the Parmesan cheese and if you find that the oats are still too thick, feel free to add some more vegetable stock or water, a quarter cup at a time until you reach the desired consistency. Keep warm.
To make the Mushrooms:
11. While you are making the oatmeal, heat 1 teaspoon of oil in a nonstick pan or braiser over medium high heat.
12. Add the baby bella mushrooms, taking care to not crowd the mushrooms. If you have to do it in 2 batches, use another teaspoon of olive oil to the pan and sauté the second batch of mushrooms until browned.
To make the Spinach:
13. Heat another teaspoon of olive oil in the same braiser or nonstick pan over medium high heat.
14. Add the diced onions and sauté for about 3 – 4 minutes, until they start to get translucent.
15. Add the minced garlic and cook for another minute.
16. Add the red pepper flakes and spinach and sauté until the spinach has wilted. Remove to a bowl and set aside.
To blister the tomatoes:
17. Heat the final teaspoon of olive oil over medium high heat and add the grape tomatoes.
18. Cook until the tomatoes start to char and burst.
19. Remove to another small bowl
To assemble:
20. Portion some of the savory oatmeal into each bowl.
21. Chop the bacon into small pieces and add some of the crisp bacon to each bowl.
22. Add some of the sautéed spinach mixture followed by some of the blistered tomatoes and finally the sautéed mushrooms.
23. Garnish with a bit of flat leaf parsley and enjoy!

Nutrition

Calories

1528 cal

Fat

75 g

Carbs

151 g

Protein

69 g

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