prep: 10 minutes
cook: under 15 minutes
cool: 5 minutes
3 cups whole milk, or substitute any nut milk
2½ cups rolled oats
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
½ cup pecans
3 tablespoons honey
16 ounces fresh seasonal berries (such as strawberries, blueberries, or blackberries) or dried cranberries
1. In a medium saucepan, combine the milk, 3 cups water, the oats, cinnamon, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer, stirring occasionally, until thick, about 5 minutes. Remove from the heat and let cool slightly, about 5 minutes.
2. Meanwhile, in a small dry skillet, toast the pecans over medium-high heat, stirring constantly, until fragrant, 3 to 5 minutes. Remove from the skillet and set aside.
3. Divide the oatmeal evenly among bowls and top with a drizzle of honey, the toasted pecans, and fresh berries.
Makes 6 to 8 servings