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Pumpkin and Bacon Porridge

Contributed by: Debbie Reid

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

  • 1-1/2 cups Water
  • 1/4 tsp Kosher Salt, divided
  • 1/2 cup Steel Cut Oats *
  • 4 slices Bacon, cut into 1/2-inch pieces, plus extra for garnish
  • 1/2 tsp ground Cinnamon
  • 1/4 tsp ground Nutmeg
  • 1/16 tsp ground Ginger
  • 1/16 tsp ground Cloves
  • 1/2 cup canned Pumpkin (not pumpkin pie filling)
  • 2 tsp Agave Nectar
  • 2-1/2 Tbsp Brown Sugar

Directions

Step 1

In a medium saucepan with a lid, bring water to a rolling boil over high heat. Stir in 1/8 teaspoon salt and steel cut oats. Lower heat to low, cover saucepan and cook for 20 minutes, stirring occasionally.

Step 2

Meanwhile, heat a medium skillet over medium-high heat. Add in the bacon and cook until crispy, approximately 4 - 5 minutes. Drain; set aside.

Step 3

In a small bowl, mix together the cinnamon, nutmeg, ginger, and cloves; set aside.

Step 4

After steel cut oats have cooked for 20 minutes, remove from heat; let sit covered for 2 minutes. Remove cover, let sit another 2 minutes.

Step 5

To the steel cut oats, stir in the pumpkin, agave nectar, brown sugar and reserved spice mixture, mix to combine. Stir in the reserved bacon, and remaining 1/8 teaspoon salt. Garnish with additional bacon, optional, and enjoy!!

Makes 3 servings.

This recipe doubles easily to serve your entire family.

Notes

*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Pumpkin and Bacon Porridge

Servings: 3

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Products Used in this Recipe

Steel Cut Oats
 Heart Health Month
Steel Cut Oats
View Details »
Brown Sugar
 Baking Aids
Brown Sugar
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Nutritional Information

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Recipe Yield: 3 		Amount Per
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* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.