This is not your mama’s oatmeal. It’s an adaptation from our dear friend Megan Gordon’s book Whole-Grain Mornings—and once we tried her toasted method, our oatmeal game has never been the same. Toasting the oats on the stovetop before cooking brings out a nutty essence and fills the kitchen with an intoxicating aroma. They’re cooked gently so that instead of disintegrating into a gummy slop, each grain retains its shape. Drizzled with a bit of maple syrup, the result is downright divine.
GF* | V*
- Yield: 3 Servings
- 2 tablespoons unsalted butter
- 2 cups rolled oats
- 1 cup 2% milk, plus more for serving (optional)
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¼ cup pecan pieces
- Maple syrup, for serving
- In a medium saucepan, melt the butter over medium heat. Add the rolled oats and toast until slightly browned and fragrant, stirring constantly, 3 to 4 minutes.
- Turn down the heat and immediately add the milk, 1 cup water (omit if using almond milk), kosher salt, and cinnamon. Cook over low heat for 1 minute. Then turn off the heat, cover with a lid, and let stand for 7 minutes. The resulting oats are chewy, not creamy, and may have a bit of milk remaining in the pot.
- Meanwhile, in a small skillet over medium-low heat, toast the pecans until fragrant, stirring constantly, 3 to 5 minutes.
- To serve, spoon the oatmeal into bowls and top with maple syrup, toasted pecans, and additional milk if desired.