Pecan Pie Oatmeal

A vegan and refined sugar free oatmeal that takes everything you love about pecan pie and puts it into a healthy breakfast form. Topped with a little drizzle of maple and sticky, candied pecans made with zero refined sugar.

By @dadaeats

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 cup gluten-free organic rolled oats
• 2.5 cups non-dairy milk
• 1 tsp cinnamon
• 0.25 tsp ground nutmeg
• 2 tbsp coconut sugar
• 1 tbsp maple syrup
• 2 tbsp coconut sugar
• 1 tbsp maple syrup
• 0.5 tsp cinnamon
• 0.25 tsp vanilla
• 1 tbsp water
• 0.5 cup roughly chopped pecans
• 1 tbsp maple syrup
• 1 tsp cinnamon

Instructions

1. In a medium pot, bring the oats and cashew milk to a boil.
2. Add spices, maple syrup, and coconut sugar to the pot. Stir frequently until the oats have absorbed the milk and the texture is creamy and thick. If you need to add an extra splash of milk to thin to your desired consistency, do so.
3. In a small saucepan over medium-low heat, add the coconut sugar, maple syrup, cinnamon, vanilla, and splash water. Let the mixture thicken and start to bubble.
4. Add the pecans to the saucepan. Stir, allowing the mixture to reduce and darken and color, and coat the pecans well. It should be thick and sticky. Remove from heat.
5. Add your oatmeal into a bowl and top with the sticky pecans. Drizzle with more maple syrup if desired, and dust with cinnamon.