Buttermilk Oatmeal With Spiced Pecans
Andrea Potischman | Feb 16, 2024
As the air turns crisper and leaves paint the world in warm hues, it’s time to embrace the comfort of a hearty fall breakfast. Enter creamy buttermilk oatmeal with dried apricots and spiced pecans– a dish that epitomizes the essence of cozy autumn mornings.
Whole grain oatmeal, the star of this recipe, is a powerhouse of nutrition. Packed with fiber, it helps regulate cholesterol levels and keeps you full and satisfied. Its complex carbohydrates provide sustained energy, making it the perfect start to your day. Buttermilk adds a creamy tang, imparting a unique richness that elevates the dish.
Dried apricots, plumped in the cooking process, offer a sweet contrast and a burst of chewy texture. Meanwhile, a drizzle of pure maple syrup adds a touch of liquid gold, creating a symphony of flavors that dance on your palate.
Beyond their delectable taste, pecans offer a plethora of health benefits. Packed with heart-healthy monounsaturated fats, fiber, and an array of essential nutrients, these nuts are a nutritional powerhouse. They’re also a natural source of antioxidants, aiding in cellular health and bolstering the immune system.
One of the greatest virtues of this dish is its adaptability. Customize it with your favorite toppings – be it toasted nuts, fresh berries, or a sprinkle of warming cinnamon. Plus, it’s a breeze to prepare, making it an excellent option for busy mornings.
So, as you welcome the golden season, let buttermilk oatmeal be your go-to breakfast, wrapping you in a warm embrace and setting the tone for a day filled with autumn’s simple pleasures.
Buttermilk Oatmeal With Spiced Pecans
Ingredients:
For the Spiced Pecans:
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Generous pinch of ground nutmeg
- 1 cup whole pecans
- 2-3 tablespoons pure maple syrup
For the Oats:
- 2 cups water
- 1/4 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 1/2 cups buttermilk
- 1 cup whole milk, plus more for topping
- 2 tablespoons pure maple syrup, plus more for drizzling
- 3/4 cup dried apricots, roughly chopped
- 1/3 cup unsweetened coconut flakes
- 2 tablespoons chia seeds
Directions:
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- For the Pecans: In a small bowl add the cinnamon, ginger, cloves, and nutmeg and mix to blend. In a second small mixing bowl add the pecans and maple syrup, and toss well to coat. Sprinkle the pecans evenly with the spice mixture. Spread the pecans on the prepared baking sheet in one layer. Place in the oven and bake until fragrant, mixing once, for about 15 minutes. Remove from the oven and allow to cool. Once cool enough to handle, roughly chop about half the pecans.
- For the Oatmeal: In a medium stockpot or Dutch oven, add the water, buttermilk, milk, and salt and bring to a boil. Once boiling, reduce the heat to medium-low and add the oats, maple syrup, and half the apricots. Mix to blend and cook, stirring occasionally for about 10 minutes until creamy.
- To Serve: Divide the oatmeal between 4 serving bowls. Top each with the remaining apricots, chopped and whole pecans, and a sprinkling of chia seeds. Drizzle with additional milk and maple syrup as desired.
