This Maple Pecan Pie Oatmeal is loaded with warming Fall flavors!
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My wife and I went to Scotland several years ago, and it was hands-down one of our favorite vacations! In order to truly see the Scottish countryside, we decided to rent a car. But here’s the thing. Those crazy Scots drive on the wrong side of the road. (Well, wrong is relative here. But it was still wrong to me!) And the steering wheel is on the wrong side of the car. In this case, two wrongs most definitely do not make a right. Nope. Two wrongs just make you more confused than ever.
With my wife as co-pilot reminding me which way to look at intersections, we managed to get around Scotland quite well. Well, there was that time that we ended up driving right smack through the middle of Edinburgh…but that’s a story for another time. Nothing tests your mettle behind the wheel like driving some hairpin turns on very narrow 2-lane roads in the Scottish highlands. (Did I mention that the oncoming traffic often includes very large tour buses? Yeah…)
Don’t let me scare you here, though!
If When we go back to Scotland, we will totally rent a car again. It’s the best way to get out of the cities and up into the beautiful towns that make Scotland so awesome. I recently heard about the World Porridge Making Championship hosted every year in Carrbridge, Scotland. As if I needed yet another reason to go back to Scotland…
My wife is a huge fan of hotel breakfasts. Yes, hotel breakfasts. Why is that, you ask? Well, it’s solely because hotel breakfasts often include real oatmeal. (No offense to you, little packet of instant oatmeal…but you just aren’t slow-cooked oatmeal.) Slow-cooked oatmeal gets such a bad rap because it takes a bit longer to make. Sure, it takes longer than 45 seconds in the microwave…but the increased flavor more than makes up for the time!
Speaking of time, here’s the thing about that slow-cooked oatmeal. It only takes about 30 minutes to make, and it reheats incredibly well. You can make a big pot of it at the beginning of the week, and then just reheat it with a splash of milk for easy breakfasts all week long. My wife and I have been waking up to a bowl of this Maple Pecan Pie Oatmeal for the past week…and it’s been awesome! I actually look forward to getting out of bed to grab my bowl of oatmeal and a cup of hot coffee.
Remember that World Porridge Making Championship I mentioned? Well, the team from Bob’s Red Mill went over there a couple of years ago…and they won the whole thing. In fact, they were the first team from outside of Scotland to win. That’s legit! Bob’s Red Mill claimed the title for World’s Best Oatmeal. And unlike Buddy’s discovery of “World’s Best Coffee” in Elf, this actually is the World’s Best Oatmeal.
Starting with Steel Cut Oats from Bob’s Red Mill, I set out to create a hearty Fall-inspired oatmeal. I knew pecans needed to be involved, and I also wanted to use a bit of maple syrup. That’s when it hit me. Maple Pecan Pie Oatmeal. This delicious oatmeal features all of the warming Fall flavors of cinnamon and nutmeg, and it’s sweetened with a bit of maple syrup, brown sugar and dried cranberries. Oh, and did I mention that it reheats in about the same time that it takes to make one of those packets of instant oats?
Have you ever been to Scotland?
Want to go with me to the next World Porridge Making Championship?
Did you make this Maple Pecan Pie Oatmeal at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)! Cheers!
Looking for more tasty breakfast ideas? Check out these other favorite recipes:
Cranberry Oat Muffins
Bacon & Egg Breakfast Casserole
Pineapple Peach Oatmeal Smoothie
3-Cheese Breakfast Grilled Cheese
Oat Bran Muffins
Maple Pecan Pie Oatmeal
For the Oatmeal
For the Oatmeal
- Preheat oven to 350°F.
- Using a large sauce pan, add the milk and water; bring to a boil.
- Add the oats, brown sugar and maple syrup; reduce heat to low.
- Simmer uncovered on low heat for 20-25 minutes, stirring every 5-6 minutes. Make sure to scrape the bottom of the pan each time you stir.
- Meanwhile, place the chopped pecans on a baking sheet. Toast pecans in 350°F oven for 4-5 minutes. (Tip: Keep a close eye on the pecans as they can burn quickly.) Set toasted pecans aside.
- Cook until oats are tender and creamy. (Note: If the oatmeal becomes too thick as it cooks, just stir in a splash of milk.)
- Remove from heat and stir in vanilla, cinnamon and nutmeg.
- Divide oatmeal into bowls and top with toasted pecans, dried cranberries and flaxseed (optional).
This is a sponsored post written by me on behalf of Bob’s Red Mill.
The opinions and recipe are all my own. Thank you for supporting the brands that support Spiced!