Chocolate pecan pie in the form of a healthy, vegan oatmeal. Plus, it’s salted!
In a way, it’s amazing this recipe happened at all. Getting my hands on those pecans was much harder than it should’ve been! Let me explain…
It doesn’t matter what time I go to the supermarket, or which supermarket I go to, it’s always packed. And it’s not just busy – it’s like a frenzy wrapped in a blanket of chaos. You’d think the apocalypse was coming and everyone was madly stocking up on supplies.
On a recent trip to the
madhouse supermarket, I was looking for pecans. You can’t make Salted Chocolate Pecan Pie Oatmeal without pecans, right? Anyway, as I wondering down the nut aisle, some woman hurried past me and parked her trolley right in front of the pecans. She then took a few steps backward and proclaimed, “If what I’m looking for isn’t here, I’m going to kill someone.”
Uh, yikes. Not wanting to get between this woman and her mystery ingredient, I waited. And waited. And waited some more, while she glared at the shelves. If I’d needed to buy anything else, I would’ve grabbed those items and come back. But unfortunately all I needed were the pecans trapped behind this woman’s trolley.
Eventually I found my voice and squeaked, “Sorry, but would you mind if I grabbed some pecans?” Silence. She was still giving the shelves the death stare.
Finally I just shoved her trolley out the way and grabbed the darn nuts. Oh, then she noticed my existence. Then I was the one getting the death stare.
But hey, I had the pecans.
I wouldn’t be surprised if I’ve said this before, but this is one of my new favorite oatmeals. It’s chocolately. It’s based around a pie. And the salt adds a little extra pizazz.
Of course, if salty-sweet flavors aren’t your thing, then just leave off the salt. I also have a few other (hopefully useful) recipe notes:
Pumpkin: The pumpkin puree is there to add creaminess, volume and a little sweetness. The oatmeal doesn’t taste like pumpkin! While I used fresh pumpkin puree from roasted pumpkin, canned is fine.
Blackstrap Molasses: These add a brown sugar taste (since brown sugar is sugar + molasses). If you don’t have any, either omit them or add a couple of teaspoons of brown sugar.
Maple Syrup: Depending on your tastes, you may wish to add more/less maple syrup. Alternatively, add some chopped dates (add them in as early as possible).
But all of those notes make this recipe sound way more complicated than it is.
In the end this is a simple oatmeal, inspired by a pie (well, a mix of two pies). Plus salt.
All I can say is I’m glad I finally bought those pecans.
- For the oatmeal
- 1 cup almond milk
- 1 cup water
- ½ cup steel-cut oats
- Pinch of salt
- ½ cup pumpkin puree
- 2 tablespoons cocoa powder
- 1 - 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon blackstrap molasses
Mix-ins and Toppings
- Chopped pecans
- Coarse salt
- In a saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium-low. Add the steel-cut oats and salt, and stir well.
- Add the pumpkin puree and cocoa powder to the saucepan, and mix until completely incorporated.
- Stir in the maple syrup, vanilla extract and blackstrap molasses
- Steel-cut oatmeal generally takes 20 - 30 minutes to cook. As it’s cooking, add more almond milk if it looks as though the oatmeal is drying out.
- Once the oats have softened and are creamy, stir in a handful or two of chopped pecans. Divide the oatmeal between two bowls, and top each bowl with additional chopped pecans and a good pinch of coarse salt. Enjoy!
If you'd prefer, replace the steel-cut oats with 1 cup rolled oats. These will only take 5-10 minutes to cook.
The amount of maple syrup needed will depend on your tastes and the sweetness of the pumpkin puree. Alternatively, you could replace some of the maple syrup with chopped dates.
I used fresh pumpkin puree from some roasted pumpkins. Canned puree is fine, although it's not as sweet as fresh puree (so you may need more maple syrup).
If you like bourbon in your pecan pie, you may wish to add a few tablespoons of bourbon to this oatmeal. To ‘cook out’ the alcohol, add it in Step 1. For a boozy oatmeal, stir in the bourbon right at the end.