Pecan Pie Coconut Oatmeal

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This Pecan Pie Coconut Oatmeal tastes like dessert. It's perfect during the fall and winter months.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast & Brunch

Cuisine: American

Servings: servings

Author: Nisha Kapur

Ingredients

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

Instructions

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!

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.

Nutrition