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

This Pecan Pie Coconut Oatmeal screams winter!

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

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.

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.

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!

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Pecan Pie Coconut Oatmeal (healthy, vegan, dairy free, refined sugar free)

An oatmeal that tastes like dessert, try it to believe it. Oats are low in fat and a good source of Fiber and Protein. Almond Milk is Vegan, contains No Cholesterol, and is loaded with Vitamins, Nutrients, and Antioxidants with high levels of Vitamin E. Pecans contain natural Antioxidants and are Heart-Healthy nuts known to Lower Cholesterol. Cinnamon helps Lower Blood Sugar Levels and is an excellent source of Fiber. Coconut Oil contains Lauric Acid which helps in increasing good HDL cholesterol. Coconut Oil is also beneficial in weight loss by controlling the blood sugar levels. The saturated fats in coconut oil are not as harmful as the saturated fats seen in vegetable oil. With that said, coconut is a saturated fat and should be eaten in moderation.

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Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Calories:

Ingredients

• <b>for the oatmeal</b>
• Organic Old-Fashioned Oats - 1/2 cup
• Organic Unsweetened Vanilla Almond Milk - 1 cup
• Water - 1 cup
• Ground Cinnamon - 1/4 tsp
• Pure Vanilla - 1/2 tsp
• <br>
• <b>for the candied pecans</b>
• Organic Coconut Oil - 1 tbsp
• Pecans - 1/2 cup
• Pure Maple Syrup - 1 tbsp
• Ground Cinnamon - 1/4 tsp
• Pure Vanilla - 1/4 tsp

Instructions

• For the <b>Oatmeal</b>, 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 <b>Candied Pecans</b>, 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!

Notes

* 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.

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

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If you try this recipe, please leave a comment below and let me know how it turns out. Also, you can tag me on Instagram with the hashtag #honeywhatscooking.

What’s your favorite kind of winter oatmeal? What do you pair pecans with in oatmeal?