Your new go-to meal when I get home after a long day, tired and hungry. Five ingredients. Ten minutes. Rich, crispy strips of bacon with silky spinach quickly sautéed in olive oil, over a creamy, nutty ‘risotto’ of Hodgson Mill Oat Bran Cereal, sprinkled over with grated parmesan, a pinch of sea salt, and a grind of black pepper. It’s is an incredibly speedy way to a meal that’s delicious and satisfying without being too heavy.
- 1/4 cup Hodgson Mill Oat Bran Cereal
- 1/2 cup milk
- 1/2 cup water
- 2 slices bacon
- 1-2 cups spinach, fresh
- 1-2 tsp parmesan, grated
- 1 tsp olive oil
- sea salt
- black pepper
Fry bacon strips in a medium-large skillet to taste (I prefer crispy and crumbly and dark with this combo), then transfer strips to paper towel-lined plate and let drain and rest.
In a medium saucepan, mix cereal, water, and milk with a pinch of salt. Heat over medium low about 3-4 minutes, stirring occasionally, until you can make a furrow in the cereal that shows you the bottom of the pot and doesn’t come together too quickly. It should bubble thickly and hold together fairly well. Turn off heat. Cover tightly with lid or plastic wrap until toppings are ready.
Heat medium skillet over medium low heat, and add olive oil. (You can also use a little leftover bacon grease if you really love bacon.) When oil is hot, add spinach and stir quickly until it wilts and becomes a uniform dark green, about one minute. Turn off heat. Do not overcook.
Spoon hot cereal into serving bowl and top with bacon and sautéed spinach. Sprinkle with parmesan cheese, a pinch of sea salt, and a bit of fresh ground black pepper. Serve hot. If there is a lull between cooking cereal and serving, cover tightly to prevent skin from forming on hot cereal. Enjoy!
Note: Recipe may be doubled, tripled, quadrupled etc. Serve immediately, or hot cereal may also be covered tightly and refrigerated for up to 2 days for reheating, if desired.
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