Pecan Blueberry Oatmeal With Sunny-Side Up Egg – a delicious recipe with oats, pecans, blueberries, egg, honey, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400 degrees.
2
Bring water to boil in small saucepan.
3
Place omelet pan over medium- low heat to heat up pan.
4
Spread pecans evenly on baking sheet and put in oven to toast for about 5-10 min or until toasted.
5
Add oatmeal to boiling water, cooking about 5 - 10 min to your taste and evaporating all excess water.
6
Spray omelet pan with cooking oil spray and crack egg. Cover with clear lid.
7
When oatmeal done, add almond milk or milk (if using) and honey and stir.
8
Remove oatmeal from pot to serving bowl and fold in blueberries.
9
Remove pecans from oven when toasted and fold into oatmeal.
10
When egg white is cooked through and yolk still yellow, remove.
11
Top oatmeal with egg.
12
Top egg with finishing salt.
230
kcal
Calories
16
g
Fat
16
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup old fashioned oats, 1/4 cup chopped pecans, 1/4 cup blueberries, 1 egg, and more.
Yes, Pecan Blueberry Oatmeal With Sunny-Side Up Egg falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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