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Breakfast / Brunch

Southwestern Oatmeal Cakes with Bacon & Cheddar

Packed with bacon, cheese, and spices, these oatmeal cakes are an all-in-one breakfast. And topped with avocado slices, salsa, and sour cream, these cakes take you straight to the tasty Southwest.


8 cakes

Total Time

about 1 hour + chilling

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Coat an 8¼×4¼-inch loaf pan with nonstick spray.

Cook bacon in a saucepan until crisp; transfer to a paper-towellined plate. Discard all but 2 Tbsp. drippings. Sweat scallion whites with cumin, coriander, garlic, and salt in drippings over medium-low heat until scallions soften, 3 minutes. Increase heat to high.

Stir in 2 cups oats to coat with drippings, then add broth and water; Bring to a boil. Reduce heat to medium, and simmer until liquid is absorbed and oatmeal is very thick, stirring frequently, 67 minutes; transfer to a bowl and allow steam to subside.

Stir in Cheddar, jalapeños, bacon, and scallion greens. Transfer oatmeal to prepared pan, pressing down; cover with plastic wrap and chill until firm, 5 hours, or overnight.

Preheat oven to 350° with a baking sheet inside.

Invert oatmeal loaf onto a cutting board and cut crosswise, using a serrated knife, into 8 equal slices. Coat both sides of oatmeal slices in ground oats, pressing so they adhere, tapping off excess.

Heat 3 Tbsp. oil in a large cast-iron skillet over high until shimmering. Fry oatmeal slices, in two batches, until golden on both sides, 810 minutes per batch; transfer to oven to keep warm. Wipe out skillet and repeat with remaining 3 Tbsp. oil and oatmeal slices.

Serve oatmeal cakes with salsa, avocado, and sour cream.

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