Buttered Pecan Oatmeal with milk and sugar in the raw
I’ll be the first to admit, that I’ve been breakfast obsessed lately. I fall asleep thinking about the breakfast. I wake up thinking I better hurry to the kitchen to get breakfast and tea started. I eat breakfast standing in front of my kitchen window watching my morning get brighter and brighter with the sun and listening the the morning’s news on the radio. It’s a ritual I’ve become attached to. Oatmeal is my no fail breakfast treat, and I’ve had pecans on the brain lately. This buttered pecan oatmeal is rich, earthy and filling. The warm, sweet and nutty combination would be great with fruit too- any fruit- bananas, apples, peaches, berries. It’s the kind of breakfast my dreams are made of.
Buttered Pecan Oatmeal
serves 1, but it’s a lot of filling yumminess.
For the Pecans
1 scant Tablespoon unsalted butter
1/4 cup chopped pecans
pinch of salt
For the Oatmeal
1 cup of water
1/8 teaspoon salt
1/2 cup of old-fashioned oats
sugar in the raw
Melt the butter in a skillet. When butter is melted, add the chopped pecans and pinch of salt. Cook pecans, stirring often, until they are browned and fragrant. Remove from heat and set aside.
In a small saucepan, bring water to a boil, then add salt. Add the oats to the boiling water and turn flame down to low. Cook the oatmeal, stirring occasionally for about 5 minutes. Once oatmeal is sufficiently thickened, mix 1/2 of the buttered pecans mixture into the oatmeal.
Put oatmeal in a serving bowl, add the remaining buttered pecans on top, sprinkle with sugar in the raw to taste, and add milk if you’d like.