- 3 strips Broadbent’s Maplewood Smoked Bacon
- 1 cup Farm To Table Ancient Grains Oatmeal
- 2 red apples, sliced
- Hickoryworks Pure Hickory Syrup
Slice bacon finely and cook in a skillet until crispy.
Follow the instructions on the oatmeal package and cook your oatmeal to the way you like it (not too thick!)
To make hickory apples, heat a nonstick frying pan over high heat. Cook the apple for 1 minute each side in a little butter. Add 2 tbsp Hickory Syrup and cook for a further 1–2 minutes or until golden and caramelised.
Serve oatmeal warm, top with bacon, hickory apples and drizzle with a little more hickory syrup.
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Hickory Apple & Bacon Oatmeal | Bacon Brunch Mantry