Apricot Pecan Oat Bran

I came up with this recipe completely by accident.  I bought some unsweetened canned apricots for my baby that he did not care for.  Somehow, the opened can in the fridge inspired this breakfast recipe that I have now made 3 times.  It is good hot, cold, and even a few days old. My husband likes it when I send this for his breakfast at work.  I really feel that apricots and pecans were meant to be together; I’m just happy to be a part of uniting them into this romance of deliciousness.  (To learn more about the health benefits of Oat Bran, check out my post here.)

To Cook the Oat Bran:

1 can unsweetened apricot halves
¾ – 1 cup oat bran (depending if you like it soupy or firm)

Blend one can of apricots in your blender until smooth, pour in a microwave safe dish. Mix in the oat bran. Cook for 2 to 2 ½ minutes. Let it sit until it the pecans are ready to be mixed in.

To Make the Candied Pecans:photo

1 T butter
¾ cup chopped pecans
2 T brown sugar
1 T maple syrup

While the oat bran is cooking, get out a small non-stick skillet and heat to medium-high.  Warm the butter and the pecans until the nuts are coated.  Sprinkle on the brown sugar and maple syrup.  Mix until the liquid dissipates a bit.  You do not have to stir them all the time, but you do need to watch, because they can go from yummy to burned in just seconds. When they start to look coated and candied, pour them directly onto the cooked apricot oat bran.  Stir and enjoy.  If you will not be finishing this in one meal, you may want to store the pecans separately.  To do this, spread pecans on tin foil and cool. Then, store them in a container and you can sprinkle them on the oat bran before eating.  Separate storage will help keep them crunchy.

 

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