Vancouver Sun

OAT­MEAL WITH MAPLE SYRUP, PEAR AND PECANS

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Serves: 4-6

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.

 ??  ?? GORAN KOSANOVIC/FOR THE WASH­ING­TON POST
GORAN KOSANOVIC/FOR THE WASH­ING­TON POST

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