Pecan Blueberry Oatmeal with Sunny-Side Up Egg

By • March 24, 2014 0 Comments

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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


Serves 1

  • 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
  1. Preheat oven to 400 degrees.
  2. Bring water to boil in small saucepan.
  3. Place omelet pan over medium- low heat to heat up pan.
  4. Spread pecans evenly on baking sheet and put in oven to toast for about 5-10 min or until toasted.
  5. Add oatmeal to boiling water, cooking about 5 - 10 min to your taste and evaporating all excess water.
  6. Spray omelet pan with cooking oil spray and crack egg. Cover with clear lid.
  7. When oatmeal done, add almond milk or milk (if using) and honey and stir.
  8. Remove oatmeal from pot to serving bowl and fold in blueberries.
  9. Remove pecans from oven when toasted and fold into oatmeal.
  10. When egg white is cooked through and yolk still yellow, remove.
  11. Top oatmeal with egg.
  12. Top egg with finishing salt.

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