Savory curry oatmeal with mushroom “bacon” and hash

original blog post:


Makes 1 bowl



1 tablespoon coconut oil

¼ teaspoon curry powder

½ cup vegetable broth

½ cup coconut milk

½ cup quick oats

1 garlic clove

½ teaspoon honey

¼ teaspoon ground allspice

¼ teaspoon onion powder

Salt to taste ( if vegetable broth is unsalted)

Mushroom bacon

1 lb mushrooms cleaned and sliced

1 tablespoon coconut oil

¼ teaspoon cayenne pepper

½ teaspoon allspice

½ teaspoon smoked paprika

½  teaspoon onion powder

1 tablespoon liquid smoke

¼ teaspoon salt

Mesquite and hickory wood chips to cold smoke (optional)


2 tablespoon coconut oil

1 potato

¼ cup chopped onion

¼ cup chopped sweet peppers

¼ teaspoon salt




For mushrooms

  • Preheat oven to 350 degrees
  • In a bowl combine the cleaned mushrooms, oil, cayenne pepper, allspice, smoked paprika, onion powder, salt and liquid smoke
  • Toss to coat all the slices evenly
  • Place the mushrooms in a smoker and cold smoke for about 10 minutes using the mesquite and hickory wood chips (optional)
  • Spread on a non-stick baking sheet and bake in the oven for 15 to 20 minutes or until dark brown
  • Once cooked remove from oven and set aside to cool

For potatoes

  • Peel and cut potato into small cubes
  • Heat the oil in a pan and add the potatoes
  • Cook continually tossing to get a golden brown on all sides
  • Once the potatoes are half way cooked add the onion, sweet pepper and salt
  • Keep stirring and cooking until they potatoes are fork tender

For the oatmeal

  • Add the coconut oil to a pan with the curry powder
  • Warm the curry powder until fragrant (do not burn or with will become bitter)
  • Add the coconut milk, broth, honey, and salt
  • Stir and bring to a boil
  • Add the oatmeal and allow it to cook and become creamy over medium heat
  • When the oatmeal is almost cooked add shredded garlic and stir to completely incorporate.
  • To serve fill a bowl half with oatmeal and half with potato hash, top with mushroom bacon and scallion