Savory Rosemary, Fennel, Honey Oatmeal with Walnut Balls

Savory Rosemary, Fennel, Honey Oatmeal with Walnut Balls

Inspiration for this curious morning recipe popped up on our recent Pacific Northwest road trip. The perfect fuel for a day peddling around the San Juan Islands, a stroll through Bend along the Ale Trail, or a paddle board down the Boise River…


Walnut Balls –

4 Walnut Burger Patties (thawed)

Form each of the 4 patties into 3 Walnut Balls, place them on a parchment paper lined cookie sheet, and bake them at 325 degrees. For the best browning, bake them for 15 minutes :: rotate :: 15 more minutes :: rotate :: 3 minutes :: rotate :: 3 more minutes, and then they should be done.

Savory Oatmeal –

¼ cup pine nuts or walnuts
2 teaspoons fennel seed
3 cups water
1 cup whole milk
2 tablespoons butter
½ teaspoon salt
½ cup golden raisins
1 cup steel-cut oats
2 small sprigs of rosemary, stripped and chopped
Honey to taste

In a medium pot, toast the nuts and fennel seed and remove them to a plate. Add water, milk, butter, salt, golden raisins, and rosemary. Stir and bring to a simmer. Add oats and simmer for 20 minutes or until oats are tender. Add toasted nuts and fennel.

*If using rolled oats, use ½ cup milk and 1 ½ cups water and cook for 8-10 minutes.

Top your savory oatmeal with a couple walnut balls and a drizzle of local bee nectar!

Serves 4

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