This is a wonderful side dish for any meal, not just breakfast. If you’ve never had savory oatmeal before, think “Scottish Skirlie.”
4 slices uncooked bacon or 2 oz cooked bacon pieces
1/2 C pecans, broken into pieces
1 C rolled oats or quick-cooking oats (do not use instant)
2-3 t sage
1-1/2 C water or chicken stock
Salt to taste
In a large skillet, cook the bacon and discard all but a tablespoon of the grease. Crumble the bacon. Over medium-high heat, toast the pecans with the bacon bits for a few minutes, then add the oats. When the oats are starting to brown, stir in the sage.
Carefully, to avoid the scalding steam, add water or chicken stock and bring to a boil. Simmer until the liquid is absorbed and add salt to taste.