Gluten Free Savory High Protein Oatmeal with Bacon (Dairy Free)

This creamy and savory protein oatmeal is delicious for breakfast (or any meal of the day), and it's gluten-free and dairy-free. Inspired by congee, our savory oatmeal porridge is made with high-protein oats and bone broth for a satisfying and comforting meal that hits the spot.

Gluten free, dairy free, egg free

Course Breakfast & Brunch

Cuisine American, Asian

Keyword savory protein oatmeal

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 464kcal

Author Sarah Jane Parker

Ingredients

4 slices bacon
2 ½ cups chicken bone broth (we used Kettle & Fire brand)
⅔ cup Bob's Red Mill gluten-free protein oats
1 Tablespoon coconut aminos (or other soy-free sauce)
1-2 teaspoons toasted sesame oil
½ teaspoon Garlic powder
½ teaspoon Cajun spice blend
¼ teaspoon black pepper
1 tablespoon sliced green onions
Salt, to taste
Optional toppings: sesame seeds, chili flakes, or chili crisp, black garlic

Instructions

Preheat the oven to 425°F, line a sheet pan with parchment paper, and arrange the bacon on the pan. Cook the bacon for about 13-15 minutes (depending on thickness) or until it's as crisp as you like.
4 slices bacon
Once the bacon is done cooking, drain the bacon and remove the excess grease, chop, and set aside.
While the bacon is cooking, add the bone broth (or regular broth) to a 1-quart saucepan and bring it to a simmer over medium heat.
2 ½ cups chicken bone broth
While the broth is heating up, measure out your oats and add them to a small blender or food processor and pulse a couple of times to grind the oats a bit. You want them to be ground smaller, but not completely processed into flour.
2/3 cup Bob's Red Mill gluten-free protein oats
You can skip grinding your oats if you like the chunkiness of old-fashioned oats, but if you want a thick and creamy porridge-style oatmeal as we have in the photos (which is better I think!), you'll want to grind the oats.
Once the broth is simmering, add the ground oats, stir, and reduce the heat a bit to medium-low.
Cook the oats in the broth for 15-20 minutes, stirring regularly to prevent sticking on the bottom of the pan. Keep in mind that the oats will thicken as they cool as well, so if they seem too thin after 15 minutes, they will continue to thicken once they cool more.
Remove from heat and stir in the bacon crumbles, coconut aminos, sesame oil, garlic powder, Cajun spice, and black pepper.
1 Tablespoon coconut aminos, 1-2 teaspoons toasted sesame oil, 1/2 teaspoon Garlic powder , 1/2 teaspoon Cajun spice blend, 1/4 teaspoon black pepper
Allow to rest in the pan for about 10 minutes to continue absorbing the broth and thicken and cool a bit.
Stir in the green onions or chives, taste, and add more salt as needed to taste, and serve.
1 tablespoon sliced green onions, Salt, to taste
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition