Steel Cut Porridge with Honeyed Pecans | Breakfast Recipes | PBS Food

Steel Cut Porridge with Honeyed Pecans

Steel Cut Porridge with Honeyed Pecans

You can make porridge in advance for a quick, yet filling breakfast. Just add your favorite toppings.


Yield: 4-6 bowls


  • For the Honeyed Pecans: 
  • 3 tablespoons honey
  • pinch salt
  • 1 tablespoon brown sugar
  • 1/3 cup pecans, roughly chopped
  • For the Steel Cut Oats: 
  • 3 tablespoons unsalted butter
  • 3 cups steel cut oats
  • 4 cups boiling water
  • 2 teaspoons kosher salt
  • 3/4 cup almond milk
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cup cocoa nibs (as garnish)


  1. Let's start by making the honeyed pecans. To a small saucepan, pour in the honey and heat over medium low heat. Add a pinch of salt and brown sugar; mix until the sugar dissolves. Add the pecans and toss, coating them in the honey/sugar mixture. Transfer to a plate, spreading them out a bit (be careful--they'll be hot!) so they don't stick. Allow them to cool for 5 minutes. 
  2. In a medium saucepan, set over medium heat, add the butter. When the butter has melted, pour in the oats, stirring them until they're evenly coated in the butter; allow them to toast for about 3 minutes. Lower the heat to medium low and pour in the boiling water and salt; give the mixture a good mix and then cover the pot, cooking the oats for about 20 minutes. 
  3. Pour in almond milk, brown sugar, cinnamon and cardamom; gently stir the mixture and cook for an additional 10 minutes. Divide the porridge between bowls, and garnish them with a handful of the Honeyed Pecans, a sprinkling of cocoa nibs, a drizzle of honey and a spoonful of your favorite jam. 
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