Maple Bacon Porridge
We eat oatmeal for breakfast at least three days a week. Thick, hearty porridge is a warm and comforting dish, but it gets old fast. I mean sure, you can add a spoonful of sugar to help the oatmeal go down. You could add a dollop of strawberry jam and a splash of cream (which we do), but sometimes you need your socks knocked off at 7 a.m.
Just add bacon! You will need 1/2 lb. of thick-cut bacon, real maple syrup for drizzling, heavy cream, and Scottish oats. I use and prefer Bob’s Red Mill Scottish Oats. There is also a gluten-free version. And if you’re curious about Scottish oats, read here.
- 3 cups water
- 1 cup Scottish oats
- ½ lb. thick-cut bacon, cooked, drained and diced
- 2-3 Tablespoons real maple syrup
- Heavy cream
- Prepare bacon, drain and dice strips. Set aside.
- Prepare oats by bringing water to boil. Just before water reaches a rolling boil, turn heat to medium-low and add oats, stirring constantly until there are no lumps. Add a pinch of salt. Simmer on medium-low for 6-8 minutes. Oats will continue to bubble; stir occasionally. Remove from heat and put a lid on the pot. Rest for 2-3 minutes.
- Add a splash (about 2 Tablespoons) heavy cream to the oats and stir.
- Divide oats into four bowls. Top with diced bacon and drizzle with maple syrup.
- Serve with hot coffee or tea, and fresh fruit.
And that’s how I blow the barn doors off breakfast! They may enter the kitchen all bleary-eyed and grumpy, but they leave with a twinkle in their eyes.