Honey nut heaven!
If you like Honey Nut Cheerios, consider this Honey Nut Oatmeal recipe as the even more literal version. It is jam-packed with nutty, crunchy, and salty goodness that is perfectly balanced with one of Creation’s sweetest and most nutritious gifts…honey. Honestly, it is one of my top favorite Royal Oats recipes to date!
Use any nuts you like
The beauty of this recipe is that is easily customizable. That is, you can use any combination of nuts and any type of honey you desire. My only recommendation is that you use good quality honey and nuts that have already been lightly roasted to cut down on cooking time. This time, I used the following pre-roasted nut types:
- Almond slices
- Hazelnut halves
- Macadamia pieces
- Pecan pieces (the ones used in this recipe were not pre-roasted)
Get pre-roasted nuts to save time
By using pre-roasted nuts, you can save much more time than you would by having to roast the nuts from their raw state. Depending on the nut type, it may take anywhere from 10-15 minutes to fully roast a nut. I’d rather use that time eating 🙂 Hazelnut and macadamia nuts, for example, would probably take the longest to roast thoroughly because they are denser than almonds and pecans. So, save yourself some time and effort and just but them already prepared.
Toast the nuts and add butter & honey
This Honey Nut Oatmeal recipe only calls for toasting the nuts a bit to bring out their natural oils and aroma. The flavors really sing with a little butter and salt and a touch of golden honey.
Depending on your personal sweetness preference, you can easily add more or less honey to appease your taste buds. The honey used in this recipe was Nature Nate’s 100% Raw & Unfiltered Honey. It has a lovely taste and texture, not too floral, easily complementing to all types of cuisine.
If you are a nut lover, this hearty bowl of Honey Nut Oatmeal will keep you coming back for more! Also, try my Pistachio & Walnut Baklava Oatmeal.
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- 2 TB chopped pecans
- 2 TB lightly roasted macadamia nut pieces (packaged pre-roasted nuts were also used for the following...)
- 2 TB lightly roasted sliced almonds
- 2 TB lightly roasted hazelnuts, halved
- 1 tsp butter or plant-based margarine
- pinch of sea salt
- 1 TB honey (Nature Nate's 100% Raw & Unfiltered Honey was used)
- 1/2 c old-fashioned oats
- pinch of sea salt
- 1/4 tsp ground cinnamon
- 3/4 c water
- 1 tsp honey
- 2 TB International Delight Cold Stone Creamery Sweet Cream coffee creamer*
- 1/4 c almond milk, unsweetened vanilla (Califa Farms* brand was used)
- Toast the nuts. Preheat the oven (or toaster oven) to 300 degrees. Place the nuts on a foil-lined baking sheet. Sprinkle them with a pinch of salt. Bake them for 5-7 minutes or until golden and toasted.
- Make the oatmeal. In a small bowl, add the oats, spices, salt, water, and creamer. Stir and microwave for 2 minutes 30 seconds or until the liquid has absorbed into the oats. Remove the oatmeal from the microwave and add the milk. Stir to combine.
- Butter the nuts. Remove the toasted nuts from the oven and add the butter or margarine. Stir to combine.
- Drizzle the honey. Sprinkle the buttered nuts onto the prepared oatmeal. Drizzle everything with honey and serve. Now it's really gonna be a good morning!
*Product recommendations are unpaid and unsponsored.
- Using pre-roasted nuts saves time in the morning.
- If you choose to use only raw nuts, just increase the cooking time by an additional 3-5 minutes.
- This recipe is high in fat and calories, so if you are on a strict diet you may want to skip it (if you dare). However, it may also give you energy beyond lunchtime as it is also full of protein and fiber.
How to Make a Sweet Cream Coffee Creamer Substitute
- Combine 2 tbsp half and half + 1/8 tsp vanilla extract + 1½ tsp sugar
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 724Total Fat: 49gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 10mgSodium: 479mgCarbohydrates: 65gFiber: 11gSugar: 26gProtein: 15g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.