Originally a breakfast recipe, this is equally good for lunch or even dinner You can use onions or green onions instead of leeks, though leeks go best with the oatmeal. The recipe call for quick-cooking oatmeal, but regular rolled oats are perfectly fine.
4 – 5 slices bacon or vegetarian substitute
vegetable oil, if or as needed
1 1/2 c sliced leek, white and light green parts only
3 1/2 c milk or milk substitute; or broth or stock (especially if this is for lunch or dinner)
1/2 t salt or soy sauce
1/4 t ground black pepper
1 c (quick-cooking) rolled oats
maple syrup or other sweetener, if for breakfast, optional
hot sauce, such as sriracha, optional
1. Cook bacon according to your preference. Transfer to a paper towel to drain, then chop or crumble. Set aside.
2. Using the fat from the bacon, or fresh vegetable oil, in a soup pot sauté leeks for a couple of minutes (onion will take longer, perhaps 5 minutes). Gently add the milk, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for a couple of minutes. Stir in the oats. Cook about 2 minutes for quick-cooking oats, longer for regular–follow package instructions if need be, until thickened.
3. Serve, sprinkled with the bacon pieces and with some sweetener and/or hot sauce, if you like.