Toasted Oat & Pecan Oatmeal

Today I turned in my final report for my capstone project and with the click of the send button (and about thirty frantic emails to my amazingly patient teammates after I went ahead and sent the wrong draft) I was done – DONE – with MBA! I received the most adorable card in the mail yesterday celebrating this milestone: 

And how does a wild, young lady celebrate finishing her MBA? By watching a couple of episodes of Downton Abbey (thanks to my previous lack of down time, I am still early in season two!), drinking a can of my favorite treat (Sophia blanc de blanc) and going to sleep at like 8 pm. I think I will be catching up on sleep for the next year month. 

I stumbled upon a method of making oatmeal online that was attributed to the Dominican Republic (although that origin is unverified). This method involves cooking the oats in milk instead of water. The resulting oatmeal has a wonderful, creamy consistency. The secret to the depth of flavor is toasting the oats and pecans before boiling, which brings out the nutty taste in both: 

Another fun way to cook this oatmeal is to add the blueberries in during the boiling process. It makes the whole oatmeal blue and delicious. This would be perfect to do with raspberries for Valentine’s Day! 

Although this healthy little recipe would have been fantastic brain food back in my studying days (so long ago), I will just have to make do (or sign up for another program…we will see). Since I now (at least theoretically) have the luxury of making and eating breakfast in the morning, I think this recipe is the perfect way to kick off my post-graduation life!

Toasted Oat & Pecan Oatmeal 
with brown sugar and cinnamon 
Serves 2

You will need:
  • 1/2 cup old-fashioned oats
  • 1/4 cup chopped pecans
  • 1 1/2 cups unsweetened almond milk
  • 2 tbsp. brown sugar (or 1 tbsp. agave nectar)
  • 1 tsp each cinnamon and vanilla extract
  • dash sea salt and nutmeg
  • Serving ideas: fresh blueberries, peaches, a dollop of Greek yogurt, or almond butter

  • In a medium-sized pot on low-medium heat, toast oats and pecans for about five minutes, shaking the pot a couple of times to spread the mixture. 
    • Note: I toast a double or triple batch of oats and pecans at once and then save them in individual-sized serving bags so I can make oatmeal in no time flat next time I get a craving. 
  • After they oats and pecans are nice and toasty, stir in remaining ingredients and increase heat to medium. 
  • Cook uncovered until mixture reaches a boil, stirring occasionally. After the milk is boiling, let cook for two minutes, then remove from heat. 
  • Let cool for a couple of minutes and serve with toppings of your choice, or enjoy plain. 
My sweet dogs are so happy that I am actually sleeping for six hours a night now. They feel obligated to stay up with me or get up early with me. Poor Ketch can hardly keep his eyes open sometimes and it is at once the most adorable thing in the world and totally heartbreaking: 

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