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Thursday, January 29, 2015

Maple-Orange Oatmeal with Caramelized Pecans

Here's a flavorful, quick breakfast for two, or one adult and a couple of kids.



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Maple-Orange Oatmeal with Caramelized Pecans


Source: How to Cook Everything Fast by Mark Bittman
Yields 2 good-sized bowls

1 c rolled oats
1 c milk
1 1/4 c water
salt
zest from 1 orange
2 T unsalted butter
3/4 c pecans
2 T maple syrup, plus more for drizzling if you like

Put 1 c oats, 1 c milk, 1 1/4 c water, and a sprinkle of salt in a medium saucepan over high heat. Grate the zest from the orange and add it to the pot.

When the liquid comes to a boil, turn the heat to low and cook, stirring occasionally until the liquid is just absorbed, 8-12 min.

Put 2 T butter in a medium skillet over medium heat. When the butter starts to sizzle, add 3/4 c pecans and 2 T maple syrup. Cook, stirring frequently and adjusting the heat so the syrup doesn't burn, until the pecans are coated and caramelized, 3 or 4 min. Turn off the heat.

When the oatmeal is done, divide it between 2 bowls. Top with the pecan mixture, drizzle with a little more maple syrup if you like, and serve.

Note: The first time I tried this recipe I made it with unsweetened almond milk. The texture and flavor were fine but I did require more syrup.

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