Peanut butter oats with crispy bacon, gooseberry jam and toasted coconut

By Drum Digital
23 April 2019


Preparation: 10 Min | Cooking: 20 Min | Serves 4

A #JustDelicious combination of creamy, salty, sweet and nutty, this flavourful breakfast is truly oat of the ordinary!


200g Eskort Diced Bacon

1l (4c) water


750ml (3c) rolled oats

250ml (1c) full cream milk

45ml (3T) butter

60ml (¼c) peanut butter

10ml (2t) salt

125ml (½c) desiccated coconut

45ml (3T) mixed seeds

125ml (½c) fresh cream

60ml (¼c) gooseberry jam

fresh gooseberries for garnishing


  • Bring a pot of water to the boil and add salt.
  • Whisk in the oats, then lower the temperature and cook for 5-8 minutes.
  • Remove the oats from the heat, add the milk, butter and peanut butter and mix well until combined.
  • Preheat a frying pan over moderate heat, add the bacon and cook until golden and crispy. Remove from the heat and set aside.
  • In a dry frying pan over a medium heat, toast the coconut and mixed seeds. Stir continuously to ensure even browning and prevent burning.
  • Once the coconut and seeds are fragrant and slightly darker, remove from the heat
  • and add to a small bowl.
  • Dish a portion of the oats into a bowl, pour some cream over and top with the bacon, coconut and seed mix and a spoonful of gooseberry jam. Garnish with the gooseberries and serve.

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