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Author Notes: This oatmeal recipe 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 in fresh berries (blueberries or raspberries) during during the boiling process to change the color of the oatmeal. —The Sparkle Kitchen
- 1/2 cup old-fashioned oats
- 1/4 cup chopped pecans
- 1 1/2 cups unsweetened vanilla almond milk
- 1 tablespoon agave nectar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Dash sea salt
- Dash nutmeg
- 1 cup fresh berries (optional)
- 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.
- 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.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe