Toasted Maple Pecan Oats

Toasted Maple Pecan Oats

Yesterday morning I woke up to a massive amount of snow.  Yep. You read that right, LOTS of snow on September 9, and it just kept snowing.  While I don’t mind the snow, I’m hoping that Autumn comes back to join us because it’s definitely my favorite season.  As well, my tomato plants are still planted (and covered) with about 35 green tomatoes.  I’m taking a huge risk by leaving them there, but I’ve been assured that if it doesn’t freeze and they are covered that they will survive and be well.  I’ll let you know next week how that turns out.

Live and learn.

I figured that with all the snow on the ground, I’d make a warm toasty, reminiscent of winter, breakfast.

Enter Toasted Maple Pecan Oats.



Toasted Maple Pecan OatsTo make two hearty servings you will need:

  • 1 Cup Steel Cut Oats
  • 3 Cups Water
  • 1/4 Cup Pecans
  • 1/4 Cup Maple Syrup (+1/4 Cup Water)
  • 1 Tsp Cinnamon

Here’s what you do:

  1. Place oats in a medium sauce pan over high heat.  Stir them constantly for 4-5 minutes until they turn slightly brown and smell nutty.
  2. Add in the water and turn heat to medium low. Stir occasionally until all the liquid is absorbed, this should take 20-30 minutes. Remove from heat once liquid is absorbed.
  3. Place pecans in small frying pan over high heat.  Toast them by either stirring or shaking the pan frequently to ensure nothing burns.  Once you can smell the toasty”ness” add the syrup + water and cinnamon.  Stir constantly until thickened but it should still have a bit of liquid.
  4. Serve hot, with a cup of well brewed coffee.

I really hope you are enjoying nicer weather than me and that you don’t have the urge to make this yumminess for many weeks still.  BUT if you do happen to make it, let me know how you enjoyed it!

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