Float My Oats #2 Bacon and Gouda



I recently had group of darling friends over for brunch and mimosas.   I decided to experiment on them with savory oatmeal.  Unanimously they were skeptical. But luckily I have awesome friends and they gave it a try. The smell of bacon wafting through the house definitely didn’t hurt.

I am thrilled to report that it was a huge hit.  There is something so satisfying about this recipe. I chose two kinds of cheese, a really creamy Gouda and a Sharp Gouda,  mostly because both tasted so good at the store, I couldn’t pick between the two.  Definitely hit the cheese counter for this recipe.







Bacon Mushroom and Gouda Savory Oatmeal in Rice Cooker


  • Prep Time: 15m
  • Cook Time: 40m
  • Total Time: 55m


  • 2 c Steel Cut Oats
  • 2 tsp. Chicken Better Than Bouillon ( low sodium)
  • 4 c Water
  • 1/2 lb Thick Cut Bacon, chopped
  • 1/4 c Salted Butter
  • 8 oz Sliced Mushrooms
  • 2 Cloves of Garlic, finely diced
  • 2 Sprigs Rosemary, finely diced
  • 2 Sprigs Thyme, finely diced
  • 1/3 lb Gouda Cheese, grated
  • Olive Oil for drizzling


  1. Add bouillon paste to warm water and stir until dissolved. Add steel cut oats and water to rice cooker, set to \"brown rice\" and let it do its magic.  For this large of batch it took approximatley  40 minutes.  Be sure to check your rice cooker for specific directions on cooking oatmeal.
  2. Chop bacon into small pieces and cook until crisp.
  3. Place on paper towel and set aside.  
  4. Remove grease from pan.  Then add 1 Tablespoon of the butter and garlic to pan cook on medium high heat for 1 minute then add mushrooms, rosemary, and thyme.  Sauté mushrooms for 4-5 minutes or until tender remove from heat and set aside. Grate cheese.
  5. Once rice cooker is finished, add remaining butter,  grated cheese, and the mushrooms  stir until combined.
  6. Place a heaping mound of Oatmeal in dish, top Oatmeal with a drizzle of olive oil, a crack of salt and pepper to taste, and sprinkle bacon crumbles on top.

I really hope you enjoys this recipe and that it changes the way you view oatmeal.


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