Maple Pecan Pie Oatmeal
Seasoned with cinnamon, pecans and a few dried cranberries, this Maple Pecan Pie Oatmeal is perfect for chilly Autumn mornings!
Servings: 4 servings
Calories: 502kcal
Ingredients
For the Oatmeal
- 2 cups milk
- 1½ cups water
- 1 cup steel-cut oats
- 2 Tbsp dark brown sugar
- 3 Tbsp maple syrup
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
Toppings
- ¾ cup chopped pecans
- ½ cup dried cranberries
- 1 Tbsp ground flaxseed optional
Instructions
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).
Notes
Note: This oatmeal can be made ahead for a quick morning meal, too. After stirring in the vanilla, cinnamon and nutmeg, let the oatmeal cool fully. Store the oatmeal in air-tight containers in the refrigerator. To reheat, simply stir a splash of milk and reheat in the microwave.
Nutrition
Calories: 502kcal | Carbohydrates: 65g | Protein: 12g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 61mg | Potassium: 299mg | Fiber: 8g | Sugar: 31g | Vitamin A: 200IU | Vitamin C: 0.2mg | Calcium: 209mg | Iron: 2.4mg
