Caramelized Peach & Pecan Steel-cut Oatmeal

To cook the steel-cut oats, combine 1 cup of steel-cut oats, 3 cups of water, and 1/4 teaspoon of fine sea salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and the oats are creamy. Stir occasionally.

While the oats are cooking, prepare the caramelized peaches and toasted pecans. In a separate skillet, melt 1 tablespoon of unsalted butter over medium heat. Add 2 medium ripe peaches, peeled, pitted, and sliced, and 2 tablespoons of light brown sugar. Cook for 5-7 minutes, stirring occasionally, until the peaches are tender and lightly caramelized. Remove the peaches from the skillet and set aside.

Add 1/2 cup of pecan halves to the same skillet (no need to clean it). Toast over medium-low heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn them.

Once the oats are cooked, divide them evenly among 4 serving bowls. Top each bowl with a generous portion of the caramelized peaches and toasted pecans. Drizzle each serving with 1 tablespoon of pure maple syrup.

Serve warm and enjoy your gourmet breakfast.