Bacon Cheddar Steel-Cut Oatmeal
This recipe reminded me of a nice risotto I'd have at a fine restaurant. The oats become very creamy and the flavors of Cheddar and bacon go surprising well with the oats (which I tend to associate more with sweeter flavors like brown sugar and maple syrup). For even more flavor, I recommend that you try replacing 2 cups of the water with chicken stock. As you might suspect, more cheese and more bacon makes everything more better. If you're not dieting, consider bumping the cheese to 1 and 1/3 cup and go for 6 strips of bacon. All in all: This was a fun, tasty recipe that is ripe for experimentation. I suspect I'll make it again. (This recipe was concocted, tested and photographed in March 2014.)
- 3 cups water
1 cup milk
1/2 teaspoon salt
1 cup steel-cut oats
2 Tablespoons butter
1 cup shredded Cheddar cheese
4 slices bacon - cooked crisp and crumbled
1 teaspoon chopped chives or parsley
black pepper - to taste
How To Make Bacon Cheddar Steel-Cut Oatmeal
In a large sauce pan. bring the water, milk and salt to a rolling boil. Slowly, stir in the oats (slow enough so that the liquid doesn't stop boiling). Stir for 1 minute and reduce heat to simmer. Cover the pan.
Simmer for 30 minutes - stirring once every 10 minutes.
When oatmeal has reached desired consistency, stir in the shredded cheese, the chives (or parsley) and all but 1 Tablespoon of the bacon. Add pepper to taste.
Top each serving with the reserved crumbled bacon.
Interestingly, these oats become more creamy if you let them set for 15 minutes and then reheat them. If you have the time, it makes a difference.
If you like pepper, use a lot of it. As with grits, pepper is the ingredient that makes the dish say, "I'm savory and that's just how it is Dude."
Serving suggestion: Use this savory oatmeal as a bed for a fried egg.
This savory oatmeal is reminiscent of polenta, grits or risotto. Steel-cut oats already have a savory, nutty flavor that pairs surprisingly well with other savory flavors.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 3223. Submitted 3/17/2014.