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Author Notes: My everyday breakfast with staying power. The oatmeal provides the foundation, the honey and fruit add sweetness, the egg, savoryness, and the pecans an earthy crunch factor. I add a touch of flaky salt to top the egg and counter the sweet. I find this meal to be a balance of healthy yet satisfying, and a great start to the day. It's quick to prepare and delicious. —E Isbell
- 1/2 cup old fashioned oats
- 1/4 cup chopped pecans
- 1/4 cup blueberries
- 1 egg
- 1 tablespoon honey
- 1 pinch flaky salt
- 1/4 cup almond milk or milk (optional)
- 1 cup water
- cooking oil spray
- Preheat oven to 400 degrees.
- Bring water to boil in small saucepan.
- Place omelet pan over medium- low heat to heat up pan.
- Spread pecans evenly on baking sheet and put in oven to toast for about 5-10 min or until toasted.
- Add oatmeal to boiling water, cooking about 5 - 10 min to your taste and evaporating all excess water.
- Spray omelet pan with cooking oil spray and crack egg. Cover with clear lid.
- When oatmeal done, add almond milk or milk (if using) and honey and stir.
- Remove oatmeal from pot to serving bowl and fold in blueberries.
- Remove pecans from oven when toasted and fold into oatmeal.
- When egg white is cooked through and yolk still yellow, remove.
- Top oatmeal with egg.
- Top egg with finishing salt.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe