Cinnamon Oatmeal With Toasted Pecans

• 15 min
• Serves 2
• Ms. Coley

"Warm oats for a cold morning. Eat it sitting down." Ms. Coley

The Goods

Tap each one as you gather it. Changing the servings changes these amounts, not the pan or the times, so keep an eye on it.

• 1/3 cup chopped pecans
• 1 cup old-fashioned rolled oats
• 2 cups water
• 1/4 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter
• 2 tablespoons brown sugar

The Method

1. 01

   Toast the pecans in a dry medium saucepan over medium heat for 3 to 4 minutes, stirring often, until fragrant. Pour them onto a plate and set aside.

2. 02

   In the same saucepan, bring the water and salt to a boil over medium-high heat.

3. 03

   Stir in the oats, reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.

4. 04

   Stir in the milk and cinnamon and simmer 3 minutes more, until thickened to your liking.

5. 05

   Remove from heat and stir in the butter until melted.

6. 06

   Spoon into two bowls, top with the brown sugar and toasted pecans, and serve hot.

Ms. Coley says: Toast the pecans first, because soggy nuts are a personal failing and I won't have it.

Written with AI help and passed our automatic check. Not test-cooked, so use your head.