Bacon and Pea Oats
Makes 1 serving

INGREDIENTS
35 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.)
250 ml Chicken stock (Made up from a cube or a pot.)
60 g, about 2 medallions, chopped Bacon medallions (Weighed raw. Back bacon with the fat on is about double.)
50 g Frozen peas
10 g Parmesan
2 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
Plenty Black pepper

METHOD
1. Fry the chopped bacon in a sprayed pan over a medium-high heat for three minutes until the edges catch.
2. Add the oats and the stock and simmer for four minutes, stirring. Add the peas and cook for two minutes more.
3. Off the heat, stir in the parmesan and a lot of black pepper. It will not need salt.

Contains milk and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

RECIPE NOTES
Medallions are the eye of a back bacon rasher with the fat cut off, about 110 kcal per 100 g against 280 for streaky. Two of them is 60 g.
A small bowl at 289 kcal. For a bigger one, 50 g of oats adds about 55 kcal and nothing else changes.

Full recipe: https://www.getfuel8.com/recipes/bacon-pea-oats
