Toasted Oat & Pecan Oatmeal
- 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.
oldfashioned oats, pecans, vanilla almond milk, nectar, cinnamon, vanilla, salt, nutmeg, fresh berries
Taken from food52.com/recipes/27365-toasted-oat-pecan-oatmeal (may not work)