Butter Pecan Oatmeal
How about a big ol' bowl of Southern Comfort (that isn't banned on Sundays) for breakfast?
Ingredients
Candied Pecans:
- 4 Tbsp unsalted butter
- 1 large egg white
- 1 Tsp water
- 1 Tsp vanilla extract
- 1/2 Lb pecan halves raw or roasted
- 1/4 C granulated sugar
- 1/2 C light brown sugar
- 1 Tsp ground cinnamon
Oatmeal:
- 4 Tbsp salted butter divided into 3 tbsp + 1 tbsp
- 2 C rolled oats
- 2 C whole milk
- 1 C water
- 1/4 C light brown sugar
- 1/2 Tsp ground cinnamon
- 1 Tsp vanilla bean paste or vanilla bean extract
Instructions
- Preheat your oven to 350°F, grab a skillet, and throw in some butter. Pop the skillet into the oven to let the butter melt.
- In a bowl, whisk the egg white, water, and vanilla together until a bit foamy, like you’re about to make the world’s saddest meringue. Toss your pecans and stir to coat them. Then, add both sugars and the cinnamon. Stir it all together until everything is evenly distributed.
- Now that your butter is melted, take the skillet out of the oven (be careful!) and add the pecans. Stir to coat them in the butter, and spread them out evenly. Bake for 45 minutes, making sure to stir them and spread them back out every 15.
- After 45 minutes, pull them out and let them cool. Stir them occasionally so they don’t clump together in a big mass. If you’re impatient, spread them on a baking sheet to speed up the process.
- Melt 1 tablespoon of butter in a saucepan over medium-high heat. Add your oats and stir to coat them in the butter, and let them toast for about 5-7 minutes, stirring occasionally so they don't scorch.
- Pour in the milk and water, and let everything come to a boil. Once boiling, reduce the heat to medium-low, cover, and let the oats simmer for 5 minutes. Stir occasionally to prevent any rebellious oats from sticking to the pan.
- Stir in the remaining butter along with the brown sugar, cinnamon, and vanilla bean paste. Give it a good stir, cover it up, and let it sit for a couple of minutes to thicken. Ladle into bowls and add a heaping amount of pecans. Toss an extra pat of butter on each bowl because life’s short.
Notes
- If your nuts are still sticky once they’re completely cool to the touch, put them back in the oven for 5-10 more minutes. No need to add more butter, but make sure to stay close by and keep an eye on them. Pay attention to the smell—they'll go from brown to burnt in the blink of an eye!