Trying to Get Skinny? Our Oatmeal Will Do the Exact Reverse

June 3, 2020

Working for Pepper comes with a warning—you’re bound to get fat. It’s useless to even try and lose the blubber. Trust me. Bring some vegetable sticks and you’ll end up drowning them in buckets of ranch (or even better, baked with torrents of creamy, grated cheese on top!). Wry attempts in adding more flavor to boiled chicken through shy pats of butter turn into fried buttered chicken magic in all its fat-dripping glory.


Fiber-rich dishes like oatmeal should do the job of sweeping our digestive systems clean. Normally prepared with the yawn-inducing method of adding some sugar (or honey) and milk (or skim, if you’re really pushing it), we decided to bastardize our bowl of oats with some white cheddar, shrimp, and yes, bacon—tons of it.

Shrimp and Oatmeal Grits

Total Time: 40 minutes
Yield: 4 servings


  • 1 1/2 cups oats (quick cook)
  • 3 1/2 cups water
  • 3/4 cup white cheddar, grated
  • 4 tbsps parmesan, grated
  • 2 tbsps olive oil
  • 6 strips bacon, diced
  • 3 cloves garlic, thinly sliced
  • 1/4 kilo shrimps, peeled
  • 1/4 cup mushrooms, sliced
  • 3/4 tbsps tabasco
  • 4 tbsps chives, finely chopped


  1. Add the oats and water in a large pan over medium-high heat.
  2. Stir continuously until the oats begin to absorb the water, and the mixture starts to bubble, about 4 minutes.
  3. When the oats are almost cooked and the mixture is slightly thickened, add in the cheddar and parmesan.
  4. Stir until the cheese is fully melted and incorporated and the oats are cooked and the mixture is thick.
  5. Season with salt and pepper to taste and set aside, covered.
  6. In a separate pan, heat the olive oil.
  7. Add the bacon to the pan and begin browning it.
  8. When the bacon is halfway done, add in the garlic.
  9. Continue cooking the bacon and garlic until the bacon is golden and nearly crispy.
  10. Add in the shrimps and the mushrooms, and combine everything together until the shrimps are fully cooked, about 2 minutes.
  11. Add in the tabasco, half the chives, and season with salt and pepper.
  12. Stir to combine and spoon over the oatmeal grits.
  13. Garnish with the remaining chives and serve.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

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