Wednesday, January 4, 2012

Raspberry Pecan Oatmeal

There is no snow on the ground.

Correction: There is a light dusting of snow on the ground. But not enough to make it feel like winter... until you walk outside and feel the chills in the air.

Still, let's cozy up and pretend like we're snowed in. Let's start 2012 with a hearty, healthy, warm breakfast.

Five ingredients. Super-simple. Super-satisfying. Quick oats, chopped pecans, maple syrup, saigon cinnamon... and raspberries!

These were raspberries I picked at Firefly Berries during the fall fruiting. Dean and Tonya Sanner, the owners of the farm, are absolutely darling. Eating these brings me back to picking raspberries and grapes on a warm September morning, and stopping by the berry shack to buy some of their adorable little boys' lemonade. It's summer/autumn... in food form.

Puppy wanted to get in on the action... Probably because the oatmeal got the house smelling soooo good!

5 minutes. 5 ingredients. 5 ways to eat like a champion.

Let's start off 2012 right!

Raspberry Pecan Oatmeal

Serves 1

1/2 cup quick-cooking oats
1/2 cup milk
1/2 cup water
1/4 cup frozen raspberries, thawed
1 tbsp maple syrup
1 tsp cinnamon
1 tbsp chopped pecans

Combine oats, milk, water, maple syrup, and cinnamon in a small pot over medium heat. Stir occasionally, until thickened (should only take a few minutes). Once almost at desired consistency, stir in raspberries and pecans. Serve warm, topped with more raspberries!

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