I recently had group of darling friends over for brunch and mimosas. I decided to experiment on them with savory oatmeal. Unanimously they were skeptical. But luckily I have awesome friends and they gave it a try. The smell of bacon wafting through the house definitely didn’t hurt.
I am thrilled to report that it was a huge hit. There is something so satisfying about this recipe. I chose two kinds of cheese, a really creamy Gouda and a Sharp Gouda, mostly because both tasted so good at the store, I couldn’t pick between the two. Definitely hit the cheese counter for this recipe.
Bacon Mushroom and Gouda Savory Oatmeal in Rice Cooker
2 Teaspoon Chicken Better Than Bouillon ( low sodium)
4 Cups Warm Water
2 Cup Steel Cut Oats
1/2 Pound Thick Cut Bacon, chopped
1/4 Cup Salted Butter
2 Cloves of Garlic, finely diced
8 Ounces Sliced Mushrooms
2-3 Sprigs Rosemary, finely diced
2-3 Sprigs Thyme, finely diced
1/3 Pound Gouda Cheese, grated
Olive Oil for drizzling
Add bouillon paste to warm water and stir until dissolved. Add steel cut oats and water to rice cooker, set to “brown rice” and let it do its magic. For this large of batch it took approximatley 40 minutes. Be sure to check your rice cooker for specific directions on cooking oatmeal.
Chop bacon into small pieces and cook until crisp. Place on paper towel and set aside. Remove grease from pan. Then add 1 Tablespoon of the butter and garlic to pan cook on medium high heat for 1 minute then add mushrooms, rosemary, and thyme. Sauté mushrooms for 4-5 minutes or until tender remove from heat and set aside. Grate cheese.
Once rice cooker is finished, add remaining butter, grated cheese, and the mushrooms stir until combined.
Place a heaping mound of Oatmeal in dish, top Oatmeal with a drizzle of olive oil, a crack of salt and pepper to taste, and sprinkle bacon crumbles on top.
I really hope you enjoys this recipe and that it changes the way you view oatmeal.