Savory Oatmeal with Bacon, Scallions, and Cheddar from Adventures in Slow Cooking

Want to up your breakfast game? This Savory Oatmeal with Bacon, Scallions, and Cheddar from Adventures in Slow Cooking by Sarah DiGregorio will change your world!

Adventures in Slow Cooking revamps the slow cooker for the modern home cook, with 120 delicious recipes for maximizing the benefits of this favorite time-saving kitchen appliance and making it easier than ever to use. Sure, it’s a classic for weeknight dinners–but Sarah shows how the slow cooker can also shine when it comes to party food, desserts, cocktails, and more!

Adventures in Slow Cooking goes on sale October 10. Pre-order a copy from your favorite retailer today. Also, head over to Eat Your Books to find out how you can enter for a chance to win one of three KitchenAid slow cookers and a signed copy of the cookbook!

Savory Oatmeal with Bacon, Scallions, and Cheddar

(left) Savory Oatmeal with Bacon, Scallions, and Cheddar (right) Apple Spice Overnight Oatmeal with Hazelnuts

This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.

  • Butter, for greasing
  • 1 cup uncooked steel-cut oats
  • Kosher salt
  • 1/2 pound thick-cut bacon
  • 5 scallions, trimmed, light green and white parts thinly sliced, plus the dark green parts, sliced for topping
  • 8 ounces sharp cheddar, grated (about 2 heaping cups)
  • Freshly ground black pepper
  • Fried or poached eggs, for topping (1 per person; optional)

1. Generously butter a 5- to 7-quart slow cooker. Add the oats, 4 cups water, and I teaspoon salt. Cook until the oatmeal is thick and tender: on LOW for 4 hours or on LOW for 2 hours followed by WARM for 6 to 7 hours.
2. Put the bacon into a cold large skillet and bring the heat to medium. Cook, flipping a couple times, until the bacon has rendered a lot of its fat and is deeply browned and crisp, about 10 minutes. Drain on paper towels, then coarsely chop. You can do this right before serving the oatmeal or the day before, in which case store the crisped bacon in an airtight container in the refrigerator and bring it to room temperature before using.
3. When the oatmeal is done, stir in the bacon, white and light green scallion slices, and about three-quarters of the cheese (about 6 ounces). Taste for seasoning and add more salt if necessary and a few grinds of pepper. Serve in bowls topped with the remaining cheese, the dark green sliced scallions, and eggs, if you like.

Holds well on warm through step 1 for up to 1 additional hour

Prep time: 5 minutes

Finish time: 20 minutes

Slow-cook time: 4 hours or 9 hours

Equipment: 5- to 7-quart slow cooker

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