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