Nancy’s Recipes

Breakfast & Smoothies Desserts

Creamy Maple Cinnamon Oats with Pecan Crumble and Pears

Featured Product: Nancy’s Organic Whole Milk Yogurt

 

Ingredients

Oats

  • ⅓ C. Rolled Oats
  • Salt to taste
  • ⅛ tsp. Ground Cinnamon
  • ⅔ C. Water
  • 1 tsp. Maple Syrup, plus more for drizzling
  • ½ Tbsp. Chopped Toasted Pecans

Pecan Crumble

  • ½ C. Cane Sugar
  • ¼ C. Butter
  • ¾ C. Rolled Oats
  • ½ C. Raw Pecan Aalves

Toppings

  • Nancy’s Organic Whole Milk Yogurt
  • Pecan Crumble (above)
  • Diced Pears

 

Directions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. To make the pecan crumble, combine the sugar, butter, rolled oats, and pecan halves in a food processor. Pulse lightly to chop until just incorporated.
  3. Scatter the mixture on the prepared baking sheet. Bake for 10-15 minutes, until set and golden.
  4. Place the sheet on a rack to cool for 10 minutes and then crumble with a fork.
  5. While the crumble cools, combine the ingredients for the oats in a microwave safe bowl.
  6. Stir, cover, and cook in 60-second intervals until desired texture and consistency is achieved, about 2-3 minutes.
  7. Spoon the oats into 1-2 bowls and add a dollop of yogurt to each. Top with pecan crumble and diced pears.