Description
This irresistible bowl of oatmeal features the natural sweetness of dates, nuttiness from browned butter, a sprinkle of pecans and swish of cream. With 12g of fiber it’s a great way to meet your fiber goals and satisfy a sweet tooth!
Ingredients
Units
Scale
- 1 tablespoon butter
- 2-3 medjool dates, torn
- 1/3 cup rolled oats
- 1 cup milk (I used 2% but you can use any variety)
- 2 teaspoons chia seeds
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 tablespoon pecans, roughly chopped
- 1 tablespoon cream, for drizzling
- flaky sea salt
- banana slices, fresh raspberries, chopped apple, etc.
Instructions
- Heat the butter in a small pot over medium heat until melted. Continue cooking, stirring occasionally, until the butter foams and turns golden brown, about 2 minutes.
- Add the dates and 1/3 cup water. Let cook undisturbed for 1 to 2 minutes, until the dates soften. Use a wooden spoon to mash the dates into a thick paste.
- Stir in the milk, oats, vanilla, cinnamon and chia seeds. Bring the mixture to a gentle simmer, then cook, stirring occasionally, for 5-6 minutes, until the oats are tender and the oatmeal reaches your preferred consistency. Stir in the chopped pecans.
- Scoop oatmeal into a bowl and add fresh fruit (if using), drizzle with cream and sprinkle with flaky sea salt. Um… is this real life!? Breakfast dreams come true.
Notes
Friends, the chia seeds are ESSENTIAL to this recipe to help the oats thicken. If you do not use chia seeds, you will either need to reduce the liquid or increase the oats. I’d recommend just slightly less than a 2:1 liquid to oats ratio if you don’t use chia seeds.
Refer to the above blog post for step-by-step photos, ingredient suggestions and answers to frequently asked questions.
Recipe adapted from NY Times.
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Nutrition
- Serving Size: 1 bowl
- Calories: 575
- Sugar: 61.1 g
- Sodium: 108 mg
- Fat: 16.1 g
- Carbohydrates: 92.7 g
- Fiber: 11.9 g
- Protein: 15.7 g
- Cholesterol: 28.6 mg