Recipe: Americana Bacon, Maple & Blueberry Breakfast Oatmeal

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The things I love to have on pancakes at breakfast, American style are blueberries, bacon and maple syrup. Now, while I’m usually not fussed about the calorie content of my treats, making a batch of hot, fresh and fluffy American pancakes for breakfast in the mornings is something only to be reserved for lazy days and weekends. So, how could I get my fix on a weekday? So, one morning I decided to put my pancake toppings atop a steaming bowl of oatmeal, and my Americana Breakfast Oatmeal was born. (Yes, Mummy, I give you permission to be shocked. Not only has your daughter started to eat red meat since moving to America, but she now voluntarily eats oatmeal for breakfast too! You’re never going to get me eating Brussel Sprouts though.)

I find this topping combo gives the perfect balance of sweet (from the syrup and the blueberries) and salty (from the bacon bits). When I eat my oatmeal plain, I do tend to like to sweeten it with maple syrup or honey mixed in before cooking, so if you are not big on the sweetness, you can leave the syrup out of your oats, and only add it to the bacon bits topping. Its all about what suits your personal tastes. This recipe serves one.

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Americana Bacon, Maple & Blueberry Breakfast Oatmeal

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: Serves 1
  • Category: Breakfast
  • Cuisine: American

Description

This All-American inspired breakfast oatmeal topped with candied bacon, maple syrup and blueberries was one of my favourite breakfasts when I lived in Los Angeles.


Ingredients

  • 1/2 Cup Oats, Rolled or Steel Cut etc., whichever your prefer (I use Rolled)
  • 1 Piece Unsmoked Streaky Bacon (Smoked will work if you can’t find Unsmoked, USA readers)
  • 3/4 Cup Water
  • 1 1/2 tbsp Maple Syrup
  • A Handful Blueberries

Instructions

  1. First cook your bacon until crispy. If this is a weekday breakfast and you want to be quick about it, it should only take a minute or two in a very hot frying pan. Set aside on kitchen roll to soak up all the excess fat.
  2. Meanwhile, mix the water and the oats in a large, microwave proof bowl and add a tablespoon of the maple syrup. Stir well, and microwave on high for one minute.
  3. Cut the bacon into small pieces. Place in a small bowl and pour over the remaining syrup. Stir, and set aside.
  4. Stir the oatmeal and return to the microwave for another minute. It should be cooked and the water should be absorbed, but you can put it back in for another 30 seconds or so if you think it needs it.
  5. Allow to cool for a few minutes, so the bowl is cool enough to touch and the oatmeal won’t burn your tongue if you try to eat it (!) and top with the blueberries, followed by the maple bacon mixture. 

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