Mostly Healthy Oatmeal Recipe

In a small saucepan combine 1 cup rolled oats, 1 cup water, 1 cup milk and 1 tsp salt. Stir to combine.

Bring mixture to a gentle boil over medium-high heat, then reduce to a simmer. Cook, stirring occasionally, for 5–7 minutes until oats are creamy and most liquid is absorbed. If you prefer softer oats, simmer 1–2 minutes longer and add up to 2 tablespoons extra milk or water.

Stir in 1 tablespoon maple syrup (or honey) and 1/4 tsp ground cinnamon. Taste and adjust sweetness or salt as desired. Keep warm while you prepare pecans and fruit.

Place a small nonstick skillet or frying pan over medium heat. Add 1 cup pecan halves and toast, stirring frequently, for about 2 minutes until aromatic.

Push pecans to one side of the pan and add 1 teaspoon butter. When butter melts, mix in 1 tablespoon brown sugar and 1/2 teaspoon vanilla extract; stir to coat the pecans. Continue cooking 1–2 minutes more until the sugar melts and coats the pecans and they become glossy.

Sprinkle 1/4 teaspoon salt over the pecans, stir to combine, then transfer pecans to a sheet of parchment or a plate to cool (they will crisp as they cool). Wipe the pan or set aside.

Slice 1 banana into 1/4-inch rounds. Hull and thinly slice 4 strawberries lengthwise or into rounds depending on preference.

Warm 2 tablespoons Nutella briefly (10–15 seconds) in the microwave in a small bowl or jar to make it spoonable. Alternatively, spread Nutella in a small pan over very low heat and stir until soft.

Spoon the cooked oatmeal into a bowl. Arrange sliced banana and strawberries on top.

Drizzle warm Nutella over the fruit and oatmeal in ribbons. Sprinkle the candied pecans evenly over everything.

Finish with an optional pinch (about 1/8 tsp) of flaky sea salt to balance sweetness and an extra dusting of ground cinnamon if desired. Serve immediately.