Oatmeal with Vanilla, Kumquat, and Pecan

Breakfasts | British cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Oatmeal with Vanilla, Kumquat, and Pecan

Ingredients

Ground Oats - 2.1 oz
Milk - 10 fl oz
Vanilla Pod - 1 piece
Maple syrup - 1 tablespoon
Roasted Peanuts - 1 tablespoon
Kumquat - 6 pieces
Raw cane sugar - 1 cup
Grated Ginger Root - ¼ teaspoon
Clove - 1 piece
Brandy - 1 teaspoon

Step by Step guide

Step 1

For the boiled kumquats, combine half a cup of water and one cup of cane sugar in a saucepan, add the clove, ginger, and brandy, and simmer over medium heat until it reaches a syrup consistency.

Step 2

Cut the small kumquats in half and the medium ones into quarters. Remove the seeds. Add the citrus to the syrup and cook over medium heat for 20–25 minutes after boiling, stirring occasionally. Remove from heat, cool, and transfer to jars.

Step 3

For the oatmeal, bring the milk to a boil in a saucepan. Split the vanilla pod in half and scrape out the small black seeds. Add the seeds and pod to the milk along with the maple syrup. Stir in the oats and cook over medium heat until thickened. Serve the oatmeal in bowls, remove the vanilla pod, rinse, dry, and return it to the bowl for extra aroma (and in 100% of cases, ambiance). Stir in a couple of tablespoons of the boiled kumquats and a handful of slightly chopped roasted pecans. Serve immediately.