In a medium saucepan, melt the unsalted butter over medium heat.
Add the oats and toast them lightly in the butter for about 2 minutes, stirring frequently.
Pour in the milk and bring to a gentle boil, then reduce heat to low and simmer, stirring occasionally, until the oats are soft and creamy, about 7 minutes.
While the oats cook, roughly chop the pecans, almonds, and mixed nuts.
Once the oatmeal is cooked, stir in the raisins and half of the chopped nuts.
Remove from heat and spoon into bowls.
Drizzle honey over each serving and sprinkle with the remaining nuts for an extra crunch.
Serve warm for a hearty, energizing breakfast.