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My Stovetop Date Oatmeal with Ghee and Pecans is the kind of cozy breakfast you want on chilly mornings – warm, nourishing, and comforting. Made with rolled oats simmered on the stovetop, naturally sweetened dates, ghee, and pecans, this oatmeal tastes indulgent without being heavy. Best of all, this 6-ingredient breakfast is simple to make, comes together in about 20 minutes, and is perfect for slow mornings in the fall and winter when you want something wholesome and satisfying.
Ever since I made my Oats Kheer, I’ve been obsessed with cooking oatmeal with ghee. Ghee adds a rich, buttery, slightly nutty flavor that elevates a simple bowl of oats and makes it feel extra comforting.
This winter, I’ve been sweetening my oatmeal with dates, which adds natural sweetness without any added sugar. I also love adding cinnamon for warmth and chopped pecans for texture. Almond milk works great for creaminess; however, regular milk works just as well.
If you’re an oatmeal lover like me, you’ll also enjoy my Thandai Overnight Oats, Overnight Oats (No Protein Powder), and Gajar Halwa Overnight Oats – all easy, cozy breakfast options worth trying.
Ingredients & Substitutions
- Dates: Slit each date vertically, then chop into quarters. You’ll need 6 dates in total.
- Ghee: Ghee is clarified butter that adds a rich, nutty flavor and wonderful aroma to this oatmeal. You can find ghee at most major grocery stores.
- Pecans: I love this oatmeal with chopped pecans, but walnuts or almonds work just as well.
- Almond Milk: I used almond milk for this recipe, but feel free to use your favorite nut milk or regular milk.
- Salt: Just a pinch of salt helps bring out the flavor of the oatmeal.
*See the recipe card below for full information on ingredients and quantities.*
Adding Chia Seeds (optional): Feel free to add a tablespoon of chia seeds at step 5 below.
Let’s Make Date Oatmeal with Ghee and Pecans
Step 1. Add ghee to a saucepan over medium heat.
Step 2. Once the ghee has melted, add the rolled oats and chopped dates. Sauté for 2 minutes.
Step 3. Pour 1 cup of almond milk and 1/2 cup of water.
Step 4. Stir. Cover and simmer on low to medium heat for 10 minutes.
Step 5. Stir the oatmeal. Add ground cinnamon, vanilla extract, and chopped pecans.
Step 6. Stir the oatmeal.
Step 7. Add another 1/2 cup of almond milk and cook over medium heat for 5 minutes.
Step 8. Stir and turn off the stove. Serve hot.
Nisha’s Tip
- For Creamy Oatmeal: Cook the oats in almond milk and water for 10 minutes over low to medium heat (step 4 above). The key is to cook the oats over low heat so they become creamy.
Make-Ahead Option & Storage
I like doubling this recipe, so I have oatmeal ready for the next few days. Store the cooked oatmeal in an airtight container in the refrigerator for up to 4 days. When ready to serve, reheat it on the stovetop with a splash of almond milk to loosen it, then serve hot.
Stovetop Date Oatmeal with Ghee and Pecans
INGREDIENTS
For Date Oatmeal
- 11 g ghee
- 2/3 cup rolled oats
- 6 dates, slit in half & chopped
- 1 1/2 cups unsweetened almond milk, divided, 1 cup in beginning, 1/2 cup at the end
- 1/2 cup water
- pinch of salt
- 1/2 tsp vanilla extract
- 1/3 tsp ground cinnamon
- 1/4 cup pecans, chopped
For Garnish
- a few chopped pecans
INSTRUCTIONS
- Heat ghee in a saucepan over medium heat. Once melted, add the rolled oats and chopped dates and sauté for about 2 minutes. Pour in 1 cup almond milk and ½ cup water, stir, then cover and simmer on low to medium heat for 10 minutes.
- Uncover and stir in the cinnamon, vanilla extract, and chopped pecans. Add the remaining ½ cup almond milk and cook for another 5 minutes on medium heat, stirring occasionally, until the oatmeal is creamy. Turn off the heat and serve hot.
It’s a simple and great recipe. We all enjoyed it. The kids loved it, and it’s very healthy too.
Thanks Sadhana. I’m so glad you enjoyed this oatmeal. 🙂