This runner-up for the 2014 Spar for the Spurtle was a huge hit around the office. Piloncillo is unrefined cane sugar popular in Central and Latin America and is often sold in cones. Use packed dark brown sugar if piloncillo is not available.
Bring water to a boil in a 2-quart pot. Add oats, reduce heat, and cook 10-20 minutes (depending on how chewy you like your cereal). Stir occasionally. Cover and remove from heat and let stand a few minutes.
While the oats are cooking, combine butter and cracked piloncillo in a heavy skillet. Cook over medium heat, stirring frequently and smashing piloncillo lumps until all the sugar has melted and blended with the butter.
Turn off heat and stir in vanilla extract, salt and pecans. Mix until the pecans are thoroughly coated.
Combine sugared pecan mixture with cooked oats and mix thoroughly.
