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Savory Summer Porridge with Bacon, Cheddar, Tomatoes & Chives

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

  • 8 slices Bacon
  • 1/2 cup Whole Milk
  • 1/4 cup Water
  • 1-1/2 cups Chicken Broth
  • 1/2 cup Steel Cut Oats *
  • 2 oz Sharp Cheddar Cheese shredded
  • 1/4 cup Chives fresh & chopped (plus 1 - 2 for garnish)
  • Salt and Pepper to taste
  • 1 cup Cherry Tomatoes halved (or Grape Tomatoes)


Step 1

In a large skillet, cook bacon in batches, turning frequently, until browned and crisp. Set aside on a paper towel.

Step 2

While bacon is cooking, bring the milk, water and stock just to a boil in a medium saucepan. Stir in the oats and reduce heat to a high simmer. Cook, stirring regularly, for 20-25 minutes, until liquid is absorbed and oats are tender and cooked through. Stir in shredded cheddar, chives, salt and pepper, and taste for seasoning.

Step 3

Just before serving, crumble the bacon, stir in the crumbles and top with a generous helping of the cherry tomatoes (even more than in the pic, if you’re anything like me at the height of tomato season) and extra chives. Having some cayenne pepper sauce on the side is strongly advised.

Serves 4.


*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Savory Summer Porridge with Bacon, Cheddar, Tomatoes & Chives

Servings: 4


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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