Thursday, December 19, 2013

Oatmeal Bacon Cups

Featured Ingredient: Oats

Bacon and oats may seem like an odd couple, but I’ve seen several oatmeal recipes floating around that are topped with crispy bacon and it’s a pairing that has always caught my interest. Considering they are both awesome when accompanied by maple syrup, it makes sense that they could work together in a breakfast bowl. Or even better, ready-to-go baked oatmeal cups.

These are bundles of sweet, savory and salty goodness that are worth jumping out of bed for. It’s always a good idea to start your day with oatmeal as it’s laced with ticker-friendly soluble fiber. I’m not saying that bacon should be a morning staple, however, but once and a while I have an urge for a kitchen that is redolent of sizzling strips of pork. Of course, it’s always better to purchase bacon from local producers than the mysterious shrink wrap stuff in the supermarket.

If you like (and we do!), you can serve these with a light drizzle of extra maple syrup. They are best served warm and tend to be on the moist side so store them in the refrigerator for up to 3 days.

It’s time for another Muffin Tin Mania contest that is sure to bring some holiday cheer to any oat lover. The fine folks at Bob’s Red Mill would like to award one of my readers with some of their amazing oat products including Scottish oats, oat bran and rolled oats. To enter, all you need to do is leave a comment on this blog post that says “I’d love to eat oatmeal with Bob” along with some way of identifying yourself such as your initials, name or email address and I will use this online tool to randomly select a winner. I’ll announce the winner on Friday December 27th, so if you entered write the date down on your calendar and check back in then for a chance to claim your prize. 

Good news Linda B, you were randomly selected a winner of a Bob's Red Mill oat package. Just use the contact tab above to sending me your shipping details and I'll get some out to you. 

Oatmeal Bacon Cups

1 cup steel-cut oats
1/2 pound bacon
1/2 cup oat flour
1/3 cup chopped almonds
1 teaspoon cinnamon
2 large eggs
1 large apple, grated
1/2 cup milk or unsweetened non-dairy alternative  
1/4 cup maple syrup, preferably a darker grade

Place oats in a bowl cover with water and let soak for at least 2 hours.

Cook bacon in a skillet over medium low heat until crispy. Transfer to a paper towel lined cutting board and let drain. Once cool, chop bacon into 1/2-inch pieces.

Preheat oven to 350 degrees F. Drain oats and combine with bacon, oat flour, almonds, and cinnamon in a large bowl. In a separate bowl, lightly beat eggs and stir in apple, milk and maple syrup.

Add wet ingredients to dry ingredients and stir to combine.

Divide oat mixture among 10 standard sized greased or paper lined muffin cups. Cook for 25 minutes, or until set. They will still be generally moist. Let cool for a few minutes before unmolding and cool completely on wire racks.


  1. I’d love to eat oatmeal with Bob. What a healthy and delicious portable breakfast oatmeal! Thanks!

  2. I’d love to eat oatmeal with Bob!

    I am a big fan of baked oatmeal cups and I think this recipe may get the call for breakfast this weekend. I already have oatmeal for breakfast every day, and I do love bacon. Looking forward to sampling this match made in heaven this weekend.!

    Susan V.

  3. I'd love to eat oatmeal with Bob!

    Suzan E

  4. vcooling says I would love to eat oatmeal with Bob

  5. I'd love to eat oatmeal with Bob.


  6. I’d love to eat oatmeal with Bob!

    grew up eating bacon crumbled in my oatmeal, it's still a breakfast fave; never had oatmeal cups, so thank you for sharing this neat idea


  7. I’d love to eat oatmeal with Bob. My favorite breakfast is oatmeal and sausages. Linda B. in Tucson

  8. “I’d love to eat oatmeal with Bob”. Just found your page via the Gluten Free Checklist news letter. Love this idea. Do you have the nutritional info for this recipe? PD

  9. Forgot to ask - can I substitute the oatmeal flour with another type of flour?

  10. Hi Penny;

    Sure, I think almost any flour would work.


I love hearing from fellow muffin tin fans, so let me know what is on your mind.