OATMEAL WITH MAPLE SYRUP, PEAR AND PECANS
Serves: 4-6
1 cup (250 mL) steel-cut oats
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(do not use quick-cooking or instant)
2 firm pears, cored and diced
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1/2 cup (125 mL) chopped,
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toasted pecans (see note) 1/4 cup (60 mL) maple syrup
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1 tsp (5 mL) kosher salt,
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or more as needed
4 cups (1 L) cold water
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1 cup (250 mL) pecan milk
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or other nut milk
1. Combine oats, pears, pecans, half the maple syrup and all the salt in the slow cooker. Pour in the water, cover and cook on low for 4 to 6 hours.
2. Uncover, stir and taste; add more salt, as needed. Divide among individual warm bowls, then use a spoon to make a well at the centre of each portion and add some nut milk.
3. Use the remaining maple syrup to drizzle over each one. Serve right away.
Notes: Toast the pecans in a small, dry skillet over medium heat, stirring, until fragrant,
3 to 5 minutes. Cool completely before using. In addition, the oatmeal cooks for 4 to 8 hours, so an overnight cook works well. It can be made a day or two in advance and reheated on low or warm.