Go Back
+ servings
Maple Pecan Oatmeal Bowls

Maple Pecan Oatmeal Bowls

Course Breakfast
Cuisine British
Servings 2
Author Eat Love Eat


  • 1 cup rolled oats
  • 1 cup milk of choice
  • 1 cup water
  • pinch of salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla powder or use a splash of extract
  • 1 apple chopped
  • 1 pear chopped
  • a handful of pecans roughly chopped
  • maple syrup to drizzle

For the maple pecan butter

  • 200 g pecans (2 cups)
  • 1/4 teaspoon flaky sea salt
  • 3 tablespoons maple syrup
  • 1 teaspoon coconut oil melted
  • 1/4 teaspoon vanilla powder optional


  • Make the oatmeal according to the package instructions. I tend to use half milk and half water and add 1/4 teaspoon each of vanilla powder and cinnamon and a good pinch of salt.
  • Top with the maple pecan butter, apples and pears, pecans and a good drizzle of maple syrup.

To make the maple pecan butter

  • Preheat oven to 150°C (300°F).
  • Mix together the pecans, salt, maple syrup and melted coconut oil. Spread out on a lined baking sheet and bake for 12-15 minutes until the maple syrup has coated the pecans.
  • Leave to cool for 10 minutes until set. Try not to eat them all!
  • Tip into the bowl of your food processor and process until finely ground. Scrape down the sides of the bowl and continue to process until a smooth nut butter forms. For pecans this takes around 5 minutes.
  • Transfer to a clean jar.