Brown Butter Cookie Oatmeal
Chef Cynthia
2
Breakfast
This is a bowl of oatmeal that actually has something to say. Brown Butter Cookie blend stirs into the oats off the heat, layering in warm brown sugar, cinnamon, and maple without turning breakfast into a project. The real move is the candied pecans — five minutes in a skillet with maple syrup and more of the blend, then left to crisp on parchment while the oats cook. Make a double batch. They keep for a week and you'll find reasons to use them.
Ingredients
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1 cup pecan halves
2 Tbsp pure maple syrup
1 Tbsp Spiceology Brown Butter Cookie Seasoning
Pinch flaky sea salt
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1 cup old-fashioned rolled oats
2 cups whole milk, or 1 cup milk + 1 cup water
1 tsp Spiceology Brown Butter Cookie Seasoning, plus more to finish
Pinch fine sea salt
1 Tbsp pure maple syrup (optional)
1 cup fresh fruit — banana, berries, or pear (optional)
Directions
Heat a skillet over medium heat. Add the pecans and toast for 1 minute, stirring. Add the maple syrup, 1 Tbsp Brown Butter Cookie, and a pinch of flaky salt. Cook, stirring often, for 3–4 minutes until the pecans are glossy and sticky. Spread on parchment to cool and crisp.
Combine the oats, milk, and fine sea salt in a saucepan. Bring to a gentle simmer over medium heat, stirring frequently, for 5–6 minutes until thick and creamy.
Pull the pan off the heat. Stir in 1 tsp Brown Butter Cookie Seasoning and maple syrup to taste.
Spoon into bowls and top with fresh fruit and candied pecans. Dust with a little extra Brown Butter Cookie Seasoning and serve warm.
Recipe Products
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