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This Pecan Pie Coconut Oatmeal tastes like a traditional pecan pie dessert. It’s perfect during the fall and winter months.

When the holidays roll around, I love experimenting with oatmeal that tastes like dessert, sans the fat. DSC_0093

This Pecan Pie Coconut Oatmeal screams winter! DSC_0043

Pecans and coconut! Coconut just reminds me of snow and makes the oatmeal look prettier.DSC_0060

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I am excited to share this recipe with you because this oatmeal turned out better than I expected, and the secret to this delectable breakfast are the candied pecans.

The high heat of the pecans slowly melts into the hot oatmeal and gives it that beautiful caramel color. DSC_0126

Since I prefer my oatmeal creamy, I top it with some more Almond Milk. You can never have enough Almond Milk if you ask me. DSC_0083

This creamy bowl of Pecan Pie Coconut Oatmeal is not only healthy and delicious, but decadent too. I could eat this one all year. Try it, hope I win you over!DSC_0154

5 from 1 vote

Pecan Pie Coconut Oatmeal

By: Nisha
This Pecan Pie Coconut Oatmeal tastes like dessert. It's perfect during the fall and winter months.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3 servings


for the oatmeal

  • 1/2 cup old-fashioned oats
  • 1 cup unsweetened vanilla almond milk
  • 1 cup water
  • 1/4 tsp ground cinnamon
  • 1/2 tsp pure vanilla

for the candied pecans

  • 1 tbsp coconut oil
  • 1/2 cup pecans
  • 1 tbsp pure maple syrup
  • 1/4 tsp ground cinnamon
  • 1/4 tsp pure vanilla
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  • For the oatmeal, heat up a pot on low-medium heat, add oats, almond milk and water.
  • Add ground cinnamon and vanilla.
  • Stir. Keep stirring frequently.
  • Ten minutes later you will have this.
  • And another ten minutes later you will have this, you want a thick and creamy consistency.
  • For the Candied Pecans, heat up a cast-iron skillet on medium heat. Once hot, add coconut oil.
  • Add pecans. Stir the pecans so they are coated with oil. Once a little toasty, just a couple minutes, go to the next step.
  • Add the maple syrup… there will be sizzling. Keep stirring.
  • Top with cinnamon and vanilla. Stir. They will start to caramelize.
  • Keep stirring the pecans around until they are sticky. Remove from heat. The entire process will take less than 5 minutes. Stay close, otherwise the pecans will burn.
  • Pour the oatmeal into a bowl and top with 1/3 – 1/2 the pecan amount. Drizzle some almond milk on top. Enjoy!


* You can use butter instead of coconut oil, the flavor will be richer, but I loved coconut oil.
** The candied pecans portion is enough for 2-3 people, definitely not for 1 serving.


Calories: 237kcal | Carbohydrates: 17g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Sodium: 114mg | Potassium: 134mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 132mg | Iron: 1mg

Additional Info

Course: Breakfast & Brunch
Cuisine: American
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.

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5 from 1 vote (1 rating without comment)

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Recipe Rating


  1. Love all the flavors here. And love the styling too 🙂 Hope you are enjoying the holidays! <3