Toasted Pecan Oat Porridge

Porridge has long anchored British breakfast tables with creamy oats simmered in milk. This bowl leans nutty and fragrant, with toasted pecans and a light touch of rosemary and thyme finished by banana and maple.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 520 cal
• 15g protein
• 58g carbs
• 28g fat
• 3g fiber

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Ingredients

• 1 1/4 cups fresh pecan halves
• 2 cups old-fashioned rolled oats
• 3 cups whole milk
• 1 cup water
• 1 small sprig fresh rosemary
• 1 tsp fresh thyme leaves
• 1 large ripe banana
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 tbsp unsalted butter
• 1/2 cup Greek yogurt
• 1 cup fresh blueberries

Instructions

1. 1Set a dry medium skillet over medium heat. Add the pecan halves in a single layer and toast 4 to 5 minutes, shaking the pan often, until they smell nutty and the skins deepen in color. Transfer to a cutting board to cool slightly.
2. 2Chop most of the toasted pecans into coarse pieces, leaving a few halves whole for topping. Mash the banana in a small bowl until mostly smooth with a few soft chunks remaining.
3. 3In a heavy 3-quart saucepan combine the rolled oats, milk, water, rosemary sprig, thyme, cinnamon, and salt. Bring to a gentle simmer over medium heat, stirring occasionally so the oats do not stick.
4. 4Once simmering, reduce heat to medium-low. Stir in the mashed banana and cook 8 to 10 minutes, stirring every minute or two, until the porridge thickens and the oats are creamy and tender.
5. 5Remove the rosemary sprig. Stir in the butter, vanilla, and most of the maple syrup until melted and fully incorporated. Fold in two-thirds of the chopped toasted pecans so they stay crunchy in spots.
6. 6Taste and adjust sweetness with the remaining maple if needed. If the porridge seems too thick, loosen with a splash of warm milk until it reaches a spoonable consistency.
7. 7Ladle the hot porridge into four bowls. Swirl a spoonful of Greek yogurt into the center of each serving for cool contrast.
8. 8Scatter the remaining chopped pecans and whole halves over the top along with the fresh blueberries. Finish with a light dusting of cinnamon if desired and serve right away while steaming.