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Maple Pecan Oatmeal Bowls

Maple Pecan Oatmeal Bowls

The perfect warming bowl of oatmeal to start the day flavoured with maple and pecan and topped with pecan butter.
Course Breakfast
Cuisine British
Cook Time 10 minutes
Pecan Butter 30 minutes
Total Time 40 minutes
Servings 2
Calories 411kcal


  • 1 cup rolled oats
  • 1 cup milk of choice
  • 1 cup water
  • pinch of salt
  • ¼ teaspoon cinnamon
  • ¼ 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


  • Make the oatmeal according to the package instructions. I tend to use half milk and half water and add ¼ teaspoon each of vanilla powder and cinnamon and a good pinch of salt.
    1 cup rolled oats, 1 cup milk, 1 cup water, pinch of salt, ¼ teaspoon cinnamon, ¼ teaspoon vanilla powder
  • Top with the maple pecan butter, apples and pears, pecans and a good drizzle of maple syrup.
    1 apple, 1 pear, a handful of pecans, maple syrup to drizzle

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.
    200 g pecans, ¼ teaspoon flaky sea salt, 3 tablespoons maple syrup, 1 teaspoon coconut oil, ¼ teaspoon vanilla powder
  • 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.


Calories: 411kcal | Carbohydrates: 66g | Protein: 12.1g | Fat: 9.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 5.2g | Cholesterol: 2.5mg | Sodium: 1255.9mg | Potassium: 983.2mg | Fiber: 9.6g | Sugar: 29.7g | Vitamin A: 6.2IU | Vitamin C: 7.4mg | Calcium: 208.2mg | Iron: 2.1mg