Maple Pecan Oatmeal with Mixed Berries

How to Make Maple Pecan Oatmeal with Mixed Berries

1. 1

   Step 1: Make the maple-pecan crunch

   Heat a medium nonstick skillet over medium. Add the butter and pecans, stirring until the nuts are fragrant and lightly toasted, about 2–3 minutes. Pour in 2 tablespoons of the maple syrup and the 1/4 tsp salt, stirring constantly until the syrup thickens and coats the pecans, about 1–2 minutes more; transfer to parchment and let cool, then break into clusters.

   For this step

   • 1 cupPecans, roughly chopped
   • 4 tbspPure maple syrup
   • 1 tbspUnsalted butter (or coconut oil)
   • 1/4 tspFine sea salt
   
2. 2

   Step 2: Cook the oats

   In a medium saucepan combine the oats, milk and ground cinnamon with a small pinch of salt (you already used some in the pecans). Bring to a gentle simmer over medium-high heat, then reduce to medium-low and cook, stirring occasionally, until thick and creamy, 6–8 minutes.

   For this step

   • 2 cupsOld-fashioned rolled oats
   • 3 cupsMilk (dairy or unsweetened plant milk)
   • 1 tspGround cinnamon
   
3. 3

   Step 3: Fold in berries and vanilla

   Remove the pot from heat and stir in the mixed berries and vanilla extract; if using frozen berries, return to low heat and cook 1–2 minutes to warm through. Taste and add up to 2 tablespoons more maple syrup if you prefer a sweeter oatmeal.

   For this step

   • 1 1/2 cupsMixed berries (fresh or frozen)
   • 1 tspVanilla extract
   
4. 4

   Step 4: Assemble and top

   Divide the oatmeal among four bowls. Spoon a generous handful of the cooled maple-pecan crunch over each bowl and add a dollop of Greek yogurt if using. Finish with an extra drizzle of maple syrup if desired.

   For this step

   • 1 cupGreek yogurt (optional topping)
   
5. 5

   Step 5: Serve and storage tips

   Serve immediately while the crunch remains crisp. Leftover oats keep covered in the fridge for up to 3 days; reheat with a splash of milk and re-crisp the pecans in a hot skillet or microwave for 10–15 seconds. For nut swaps try chopped almonds, walnuts, or pumpkin seeds for different textures—or omit nuts and add toasted oats for crunch.
   

1. Heat a medium nonstick skillet over medium. Add the butter and pecans, stirring until the nuts are fragrant and lightly toasted, about 2–3 minutes. Pour in 2 tablespoons of the maple syrup and the 1/4 tsp salt, stirring constantly until the syrup thickens and coats the pecans, about 1–2 minutes more; transfer to parchment and let cool, then break into clusters.
2. In a medium saucepan combine the oats, milk and ground cinnamon with a small pinch of salt (you already used some in the pecans). Bring to a gentle simmer over medium-high heat, then reduce to medium-low and cook, stirring occasionally, until thick and creamy, 6–8 minutes.
3. Remove the pot from heat and stir in the mixed berries and vanilla extract; if using frozen berries, return to low heat and cook 1–2 minutes to warm through. Taste and add up to 2 tablespoons more maple syrup if you prefer a sweeter oatmeal.
4. Divide the oatmeal among four bowls. Spoon a generous handful of the cooled maple-pecan crunch over each bowl and add a dollop of Greek yogurt if using. Finish with an extra drizzle of maple syrup if desired.
5. Serve immediately while the crunch remains crisp. Leftover oats keep covered in the fridge for up to 3 days; reheat with a splash of milk and re-crisp the pecans in a hot skillet or microwave for 10–15 seconds. For nut swaps try chopped almonds, walnuts, or pumpkin seeds for different textures—or omit nuts and add toasted oats for crunch.