I admit that this recipe is a bit of an indulgence, and you know that that’s the way I roll – just because I’m a dietitian doesn’t mean that everything I cook is 100% healthy! That would be totally boring. You can always take the amount of maple syrup down when you make this, or use less bacon. Or, you could make it the way I made it and just eat one piece and get over it. Yeah, that’s the way you should probably do it.
Anyhow, Christmas morning – or anytime around the holiday season – is the perfect time to bust out an awesome, bacon-y, maple-y, make-ahead dish of baked oatmeal. Imagine opening your presents and eating this fabulous breakfast…how great would that be? This recipe serves a bunch of people, so you can make it for those guests who are spending the holidays with you (unless you’re sick of them and want them to leave. In that case, do NOT make this for them because they’ll stay even longer), or you can make it and eat it yourself for breakfasts or snacks throughout the week.
I always see recipes for baked oatmeal made with fruit, and I’m sort of sick of that rendition. Yes, we all know that oatmeal and fruit go together really well, but savory oatmeals are amazing and really, in my opinion, underloved. I want more of you to try them, and this one is going to be your gateway recipe to the savory side.
This baked oatmeal recipe is super easy – it’s basically a matter of scrambling eggs and pouring them over large flake oats. The bacon is roasted in the oven with a sprinkle of brown sugar – the roasting eliminates the gross bacon grease splatters on your stove, and makes the meat crispy and coated with brown sugar. AHHHH! SO GOOD!! The eggs form a layer of custard at the bottom of this dish and it’s nothing short of awesome.
Don’t think you can just throw raw bacon into the recipe to save a few minutes. You’ll have gross, greasy oatmeal with limp, fatty bacon. Not good.
If you serve this baked oatmeal with a fried or poached egg on top of it, that would be incredibly amazing. Just saying.
- 3 cups whole milk
- 4 cups large flake oats raw
- 250 g around 9 slices raw bacon
- 2 eggs
- ½ cup maple syrup
- 2 T brown sugar
- 2 t baking powder
- 2 T melted butter
- 1 t cinnamon
- 1/4 t salt
Preheat your oven to 400F
Lay the bacon flat on a parchment-lined baking sheet and sprinkle with brown sugar. Place in oven and bake at 400F until the bacon is crispy, around 30 mins - but watch it closely, because it can burn in a second.
Remove the bacon from the oven, cool a bit so you don't burn your fingers, and chop it into small pieces. Set aside.
In a food processor or a blender (or a bowl), blend together the milk, eggs, syrup, baking powder, butter, cinnamon, and salt until thoroughly combined.
Pour the raw oats into a 9x13 baking dish, then pour the egg mixture on top. Add the cooked bacon and stir to mix.
Put the dish into the oven and bake at 400F until the middle of the oatmeal is set, around 40 minutes.
Remove and eat hot, warm, or cold. I sprinkled mine with pecans for even more yum.
It’s amazing. You’re welcome.