Hey hey! How are you? Now that we’re finally over what seemed like a very long, slow January, I found myself thinking about the holidays. Do you already miss them as much as I do?
Time really seems to fly between Thanksgiving and Christmas. I always find myself wishing I had taken more time to slow down and enjoy the season, although I’m not sure if that would have been possible! Which brings me back to this post. In the midst of all the holiday rush, I’m always especially grateful for a quick, easy, and healthy meal… like tasty Pecan Pie Oatmeal that’s practically bursting with pecan pie flavor.
Pecan Pie Protein Oats
The few days before a big holiday, I tend to take it easier on indulgent food. This usually has a lot to do with the fact that I’m too busy running around before the holidays to do anything really exciting. I try to focus on protein and produce (like a pro!) with simpler meals that I can throw together quickly. It’s usually a lot of scrambled eggs, soups, smoothies, oatmeal, and salads.
That doesn’t mean it’s totally boring. A great example: this protein oatmeal pecan pie. It has the flavor and texture of delicious Pecan Pie Baked Oatmeal, but it comes together much faster!
I’ve done this several times over the past few weeks. It’s packed with protein, the texture is amazing (I’ll tell you my secret trick!), and it has the perfect amount of cake-like sweetness on top. Not to mention it makes meal prepping a breeze!
Here’s why this oatmeal has been so amazing lately:
a little soaking action overnight.
Regular rolled oats have been feeling very grainy/chewy lately, so I started soaking them overnight before cooking. I just cover them with water and let them sit overnight, then rinse and drain before boiling.
It makes the texture super soft, fluffy and creamy. They taste just like restaurant oatmeal, which is usually loaded with milk and butter in the cooking process.
Another advantage of soaking: it makes them easier to digest. I was listening The model health show (<— favorite podcast if you haven't seen it!) and one of the speakers was talking about lectins and how they can make certain plant-based foods more inflammatory. Lectins are the plant's protective response to prevent predators or humans from eating it and can cause inflammation in the body. Soaking, fermenting, and pressure cooking are effective ways to reduce lectins.
Let’s get back to the protein nut cake aspect of this breakfast recipe. While the oats are boiling, I will add 1-2 egg whites and a little almond milk. I’ll stir it while it cooks (eggs cook very quickly) and then when I remove the pan from the heat, I’ll add a little cinnamon, vanilla extract, and sea salt.
For the pecan pie topping, I heated 1 tablespoon of butter in a saucepan and once it melted, I added 1 teaspoon of coconut sugar, 1 tablespoon of maple syrup, and 1/2 teaspoon of cinnamon. When everything was smooth, I added 1/4 cup Georgia pecans. It took about 30 seconds to completely coat the nuts and then everything was poured over the oats.
It was so delicious and dreamy, and because the egg whites had given it volume, it kept me full and satisfied for hours. I need all the energy I can get packing suitcases and carry-on bags… especially when the temperature is supposed to fluctuate 30 degrees each day.
Feel free to add a little nut butter, like almond butter, on top for an extra bite of healthy fats, protein, and flavor!
Any awesome oatmeal or breakfast tricks? What is your favorite Thanksgiving dessert? I love ALL PIE, but I especially love my nana’s homemade coconut pie.