The Washington Post

Oatmeal With Bacon, Cheese and Pickled Jalapenos

Oatmeal With Bacon, Cheese and Pickled Jalapenos 1.000

Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Nov 30, 2018

This savory single serving of oatmeal, made in the microwave oven, makes a quick breakfast, lunch or dinner. With toppings, it seems more like grits than oatmeal. This is a good thing.

Customize to your heart's, and refrigerator's, content — we've enjoyed it with diced ham, leftover tofu, roasted vegetables and/or hot sauce.

To read the accompanying story, see: Your takeout grain bowl has nothing on these creamy, savory oats.


Servings:
1

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

Ingredients
  • 1/3 cup dried rolled oats (do not use instant or quick-cooking oats)
  • 2/3 cup water, or more as needed
  • 1/4 teaspoon vegetable or chicken bouillon concentrate, such as Better Than Bouillon brand
  • 2 tablespoons shredded cheese, such as sharp cheddar, colby jack or a blend
  • 2 slices cooked, crisped bacon
  • A few pickled jalapeño slices
  • Cooked greens, such as spinach, kale or collards, for serving (optional)
  • Roasted cherry tomato halves, for serving (optional)
  • 1 large egg, fried, poached or soft-cooked, for serving (optional)

Directions

Stir together the oats, water and bouillon concentrate in a large, microwave-safe bowl (at least 2-cup capacity). The bouillon won't dissolve yet; this is okay. Microwave, uncovered, on HIGH for 2 minutes, watching closely to make sure the mixture doesn't boil over. Stop and restart the microwave as needed to prevent overflow.

Stir to distribute the bouillon; be careful, the bowl will be hot. Microwave on HIGH for another 1 to 2 minutes, until the oats are cooked to your desired degree of doneness: Less time will yield slightly chewy oats, while the full 2 minutes will yield more tender results. For a soupier consistency, stir in more water, a tablespoon or two at a time.

Top with the shredded cheese, bacon and pickled jalapeño slices, plus the sauteed greens, roasted tomato halves and egg, if using.

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Recipe Source

From Food editorial assistant Kara Elder.

Tested by Kara Elder.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (2)

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Nutritional Facts

Calories per serving: 260


% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 6g 30%

Cholesterol: 35mg 12%

Sodium: 850mg 35%

Total Carbohydrates: 20g 7%

Dietary Fiber: 3g 12%

Sugar: 0g

Protein: 14g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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