Maple Syrup and Bacon Porridge


  • 6 thin rashers smoked streaky bacon
  • 80g Quaker oats
  • 480ml semi-skimmed milk
  • 1 small pinch sea salt
  • 60ml maple syrup
  • 2 tsp crème fraiche


Calories columnFat columnSaturates columnSugars columnSalt column
533 per serving
26% %GDA
23g per serving
33% %GDA
9g per serving
45% %GDA
29g per serving
32% %GDA
2.70g per serving
45% %GDA


  1. Preheat the grill to high.

  2. Place the bacon onto a grill tray and cook under the grill for 3-4 minutes. Turn the rashers over then return to the grill and cook for another couple of minutes until golden brown and crispy. Remove and allow to cool slightly until crispy.

  3. Meanwhile, place the oats, milk and pinch of salt into a saucepan and bring to the boil, turn the heat down and simmer for 5 minutes until thick and creamy.

  4. Stir in ¾ of the maple syrup and mix well, then roughly chop half the bacon and stir in to the porridge.

  5. Divide the porridge between serving bowls, then top with the remaining bacon and maple syrup and finish with a small spoonful of crème fraiche. Serve straightaway.

Make With Quaker Rolled Oats

Quaker Rolled Oats,  1kg