OATMEAL WITH MAPLE SYRUP, PEAR AND PECANS
1 cup (250 mL) steel-cut oats (do not use quick-cooking or instant)
2 firm pears, cored and diced
1/2 cup (125 mL) chopped, toasted pecans (see note)
1/4 cup (60 mL) maple syrup
1 tsp (5 mL) kosher salt, or more as needed
4 cups (1 L) cold water
1 cup (250 mL) pecan milk 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.