I've mentioned this on Facebook before but after being pregnant with our second daughter, Harper, I discovered that my taste-buds had continued evolving. I'm not a huge fan of chicken anymore (usually three to four bites is all I can handle) and apparently I really like quinoa and oatmeal now, two foods I disliked this time last year.
Which has actually been great because our oldest, Lillian, knows that I used to despise oatmeal (which she happens to love more than nearly any other food) and so every time she sees me eating it, she comments on that fact. Which gives me a nice way to remind her that it's good to keep trying foods because sooner or later, you might really enjoy eating them.
One of the ways I like to eat my new favorite breakfast item is by making my recipe for Pecan Pie Steel-cut Oats.
Steel-cut oats are simply whole oats that have been chopped into pieces. The lovely thing about steel-cut oats is that they don't become mushy and glue-like the way regular rolled oats do. Which means that Sunday night I can make a bit pot of oatmeal and then store it in the fridge for us to eat all week-long.
And somehow, steel-cut oats seem to be even better reheated, unlike regular oatmeal. They just get creamier instead of mushier.
I like making mine "pecan pie" flavored. I melt butter in a large pot and then add in the steel-cut oats, chopped pecans and a pinch or two of salt.
Then you let it cook over medium heat for a few minutes, until it starts smelling toasted.
Once that happens, pour in sugar. I use the raw kind called turbinado.
As soon as the sugar has dissolved, pour in water and let it reach a boil. As soon as it's boiling, cover and turn the heat down to simmer. Let it cook, stirring once in a while, for about thirty minutes or until the water has evaporated and the oats are soft.
Serve with a bit of milk and enjoy!
These last two photos were actually taken the next morning so you can really see how lovely the texture still is, even after being reheated.
Pecan Pie Oatmeal
3 tbsp. butter
1 cup steel-cut oats
1/2 cup chopped pecans
1/4-1/3 cup sugar depending on how sweet you like it
3 1/2 cups water
In a large pot, melt butter over medium heat. Add in oats and pecans. Cook, stirring constantly, for about three minutes; it should smell lightly toasted. Pour in the sugar and stir until it has dissolved. Finally, pour in the water (you may need a touch more if you live at a high altitude) and bring it all to a boil. Once the oatmeal is boiling, cover and reduce the heat to a simmer. Allow it to cook for about thirty minutes, until the oats are soft. Stir occasionally and check to be sure the water has not evaporated. Add more water if needed.