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

Print this Recipe!

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.

14 thoughts on “Buttered Pecan Oatmeal with milk and sugar in the raw

  1. Joy, I think I’m weather confused. I’ve been eating fall foods and its 86 degrees outside. It first started with your pumpkin pop tarts. And then I had pumpkin left over. Then I made Pioneer Woman’s ridiculous Pumpkin Butter, which I ate on toasted, buttered bread and then turned into a smoothie with vanilla soy milk and ice. Then I made this oatmeal for lunch( I slightly burned the pecans, but twas ok) and then topped that with more Pumpkin butter and vanilla soymilk. And then I ate a pear. Seriously, way too many fall foods.

    This was so good! I used a little less butter, but still so good. Someone seriously needs to take the Pumpkin butter away from me though. I feel like I’ve been eating some kind of rotation on pumpkin and vanilla soy milk all day. oy vey.

    In case you’re interested-

  2. I’ve never really been attracted to cooked oatmeal dishes, and have eaten it for breakfast begrudgingl. I must admit though that this recipe makes it seem edible, more than that actualy…scrumptious…might give it a go. Thanks so much for sharing your love and passion for cooking (and photographing what you cook!) with the world =D

  3. By the way, where did you get your lovely measuring cups? I’ve been looking for some like that for a while! And yes Joy, you are nosy (teasing)…

  4. Hi Joy,

    I’m a student at UPenn originally from Los Angeles and I recently stumbled upon your delicious food blog! This oatmeal recipe of yours looks absolutely scrumptious and I plan on making it sometime very soon.

    Tomorrow on pennappetit.blogspot.com I will be featuring this post of yours in my “Friday Blog Lovin'” feature…feel free to check it out :).

  5. It never ceases to amaze me that I can meander in and around food sites and NOT see one as amazing as this one! You are so talented. I’m scratching my head trying to remember how I got here — something about blood oranges? Anyway, I love oatmeal and play around with what can go in it — I love chopped green apples in mine either cooked with it, or added afterwards.

  6. sisters think alike. i have oatmeal with pumpkin seeds and dried cranberries for breakfast every morning. quite filling and keeps me satisfied well into the afternoon. delicious!

Leave a Reply