Savory Oatmeal with Turkey Bacon and Eggs

This post is sponsored by The Quaker Oats Company. All opinions are my own.

Savory oatmeal topped with turkey bacon, cheese, and a fried egg- it’s everything you want from a comfort-food. If you love breakfast for dinner, this savory oatmeal with turkey bacon, cheddar, and eggs is for you!

Bowl of oatmeal with sunny side up egg, bacon and green on top

Oats are a staple ingredient in many of our pantries which is why I love sharing delicious recipes you can whip up fast –and not just for breakfast!

Sure, I have nutritious and delicious Baked Oatmeal bites and a delicious breakfast smoothie on this blog; but when I introduced savory oatmeal to with my Savory Oatmeal and Roasted Veggies recipe, I received many requests for more savory oatmeal recipes.

Here in the deep south, we’re serious about savory breakfast and breakfast foods, in fact, according to a recent breakfast survey conducted by Quaker, 74% of us southerners are on board with the savory breakfast trend. This also includes savory oats! It’s a similar concept to the way grits, a popular breakfast item in the south, serves as the base for Shrimp & Grits- a New Orleans original dish.

In this case, the creamy, savory oats are the star ingredient in the recipe- they’re hearty and so versatile with some of our favorite breakfast ingredients- bacon and eggs! It’s quite the comfort-food you can feel good about serving your family and friends.

Bowl of oatmeal with sunny side up egg, bacon and green on top

How to Make Savory Oatmeal

For best texture and taste I used Quaker Old Fashioned Oats. The large flakes provide the perfect texture for a thick, creamy oat base and each 1/2 cup serving provides a good source of fiber, essential vitamins, and minerals. 

Making savory oats is a little different from the usual plain oatmeal recipe. To get a smooth, creamy consistency, much like risotto, so there’s a little more technique to the process.

  1. Add the oats to a medium saucepan over medium heat and toast for 30 seconds until fragrant.
  2. Add the water and bring to a simmer before turning heat to low. 
  3. Allow the oats to simmer for 8 to 10 minutes until they reach a thick consistency. You might need to add more water than the recipe calls for, to thin the oats. The consistency should be creamy, not watery; but don’t worry, just follow the recipe below for an incredible outcome. 
  4. Stir in the salt, a touch of black pepper, and your choice of add-ins.
oatmeal cooking in a pan

Best Toppings and Additions

Think of savory oats as the perfect base to any “bowl.” It’s a deliciously hearty and creamy base for all sorts of toppings and add-ins. Other tasty add-in’s for delicious oats would be: 

  • Grated cheese
  • Sub milk or chicken broth for water

And as far as toppings go, I prefer to stick with savory ingredients. Oats are the ultimate comfort food and keeps this recipe simple. But of course, we want to up the game on our bowl of oats so here are a few topping ideas to steer you in the right direction: 

  • Fried egg
  • Turkey Bacon
  • Roasted Veggies
  • Roasted Butternut Squash
  • Avocado
bacon being sliced on a cutting board

Savory Oatmeal with Egg

One of my favorite toppings for savory oats is a fried egg! If the creamy texture of the oats wasn’t enough, add a runny egg yolk, a little crispy bacon, and you’ve got one incredible breakfast for dinner option.

Bowl of oatmeal with sunny side up egg, bacon and green on top

What I can appreciate about this recipe is that it comes together fast, making it a great midweek meal option. I’m totally serious when I tell you that oats are the “new” thing to use as a base for a bowl of wonderful food. While the oats cook, I prepare the bacon and eggs, and in just minutes you have dinner on the table.

Think of this Bacon & Cheddar Savory Oats as THE breakfast for dinner option that everyone is going to love.  

Bowl of oatmeal with sunny side up egg, bacon and green on top

And who said oatmeal was only for breakfast anyway??? Quaker’s recent breakfast survey also uncovered that 81% of respondents from the south like or love having breakfast for dinner. Not that you can’t enjoy savory oatmeal for breakfast, but it’s a smart swap for the usual rice or quinoa and doesn’t take nearly as long to cook. And since I always keep Quaker Oats in the pantry; meal options like this become easily accessible.

More Savory Oats Recipes & Ideas

  • Roasted Veggies & Savory Oats Bowl
  • Roasted Sweet Potatoes with Parmesan Cheese & Pesto over savory oats
  • Butternut Squash & Chorizo Hash over these savory oats
  • Pan-Roasted Caramelized Brussel Sprouts over these savory oats with a fried egg on top
Bowl of oatmeal with sunny side up egg, bacon and green on top

Whether you prefer your oats savory, sweet, or both; they provide the nutrition we need and taste we crave any time of day. If you love oats and want more delicious and simple oat recipes, check out the abundance of oat recipes I have for you on my blog. From breakfast to snacks I’ve got you covered!

And for more delicious oats recipes head over to

To further celebrate the versatility of the oats, Quaker launched its Oats Across America promotion earlier this month. Share your own original recipe online at – using Quaker Old-Fashioned, Instant oats or other Quaker Oats product – and be entered for the chance to win $1,000 in one of the daily drawings. There’s also a chance for the recipe to be included in a Quaker Oats cookbook. NO PURCHASE NECESSAY.  For more information and Official Rules visit  Promotion ends 12/31/19.

Savory Oatmeal with Turkey Bacon and Eggs

If you love breakfast for dinner, then this Turkey Bacon & Cheddar Savory Oatmeal is just what you need for a quick, hearty weeknight dinner.

  • Author: Laura Fuentes


  • 4 slices turkey bacon
  • 2 cups Quaker’s Old Fashioned Oats
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Cheddar cheese
  • 4 eggs
  • 2 tablespoons chopped chives


  1. In a large pot over medium low heat, brown the bacon for 7 minutes or until crispy. Remove from the pot and set aside onto a paper towel lined plate.
  2. To the bacon drippings, add oats and cook for 30 seconds to toast. Add the water and bring to a simmer. Turn the heat to low and allow to simmer for 8 to 10 minutes until the oats reach a thick consistency, adding more water in necessary. Season with salt and pepper.
  3. Add half the cheese and stir to combine. Keep warm.
  4. While the oatmeal cooks, in a large greased non-stick pan cook eggs sunny-side up or over easy.
  5. Once the oatmeal is cooked, serve it in a bowl, top with remaining shredded cheese, an egg, bacon bits, and chopped chives, if using.


  • Serving Size: 1 bowl
  • Calories: 301
  • Sugar: 0.3g
  • Sodium: 558.7mg
  • Fat: 11.1g
  • Saturated Fat: 5.2g
  • Trans Fat: 0.2g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 16.1g
  • Cholesterol: 208.4mg

4 thoughts on “Savory Oatmeal with Turkey Bacon and Eggs”

  1. Sarah says:

    I just added this recipe to my weekly plan! I first tried your other savory oatmeal recipe -the one with roasted veggies- and my family is a huge fan of cheesy oats! Thanks for another great addition to our meal rotation

  2. Elsi says:

    I’ve been eating savory oats for years and years. At home I make steel cut oats with just water and then top it with veggies and cheese — whatever veggies I happen to have on hand. In restaurants, I’ve been known to ask for all the “stuff” that would go into an omelet but with no eggs, and then I stir it into my oatmeal. A favorite combination is spinach, mushrooms, tomato and cheese. And if I’m staying in one of those low-end hotels which don’t cook your breakfast to order, I’ll get a bowl of oatmeal and stir in cream cheese and salsa.

    1. Laura Fuentes says:

      Elsi, cream cheese + salsa in your oats sounds… amazing! I am in love with savory oatmeal myself so I’m in your club!

  3. James says:

    I made this savory oatmeal with bacon and it was AWESOME. I was skeptical about putting cheese on my oats but in the end I trusted the process and OMG I won’t be going back to risotto or grits!! The texture is thicker, creamier, and so so good. Thank you for a terrific recipe!

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