The prospect of eating a bowl of plain oatmeal may not be enough to pull you out of bed in the morning. But, what if you add bacon to it? That’s going to make you perk up, that’s for sure! You’ll stop hitting the snooze button and jump to the table the second the alarm sounds to fill your tummy with this savory breakfast bowl.
Serves 4
Ingredients
2 cups of organic quick oats (divided into ½ cup per bowl)
2 tsp. organic maple syrup (1/2 tsp. per bowl)
2 cups hot water (1/2 cup per bowl)
8 strips of bacon (nitrite free)
4 kale leaves, stems removed and torn into bite size pieces
Pinch salt and pepper
Grapeseed spray oil
Directions
- Preheat oven to 400 degrees F. Line baking sheet with foil and then place wire rack on baking pan.
- Place strips of bacon on wire rack and move whole baking pan to oven. Bake bacon for 17-20 minutes or until crisp. Remove bacon from pan and set aside.
- Once bacon is done, place kale on wire rack. Sprinkle with salt and pepper, then spray with grapeseed oil. Place baking sheet in oven and bake kale for 7-8 minutes or until crisp, careful not to burn.
- To make oats, bring water to boil in a kettle or in a pot on the stove.
- Divide oats evenly into four bowls (1/2 cup each). Stir ½ cup of hot water into each bowl of oats and ½ tsp. maple syrup. Let sit 5 minutes and then top with a handful of kale and 2 strips of chopped bacon.