Is an adoration for pecan pie genetic? I am pretty sure I get my obsession with the sweet treat from my mom, a pecan pie fanatic. My dad actually proposed to her by giving her a pecan pie box from the Little Pie Company in New York with a engagement ring inside. My mom was thrilled and accepted, with the caveat that he better have the pie for her too. He, of course, knew her well enough not to deny her pie, and they have been happily married ever since.
One of my favorite holiday memories is sitting on the couch the day after Christmas watching the Harry Potter marathon and eating pecan pie in fuzzy socks and sweatpants.
Full out, decadent pecan pie is reserved for holidays in my family, but I love it so much I wanted an easier, healthier version I could eat every day of the year.
This oatmeal has all the sweet, crunchy, buttery taste of pecan pie, but with far more wholesome ingredients. The combination of dates, oats, and pecans, will keep you warm, cozy, and satisfied all winter long.
Pecan Pie Oatmeal
- 4 dates
- 1/4 cup chopped pecans
- 1 cup rolled oats
- 1 cup almond milk
- 1 cup water
- Maple syrup and salt to finish
- Chop dates and add to saucepan with almond milk. Cook over medium heat for 2-3 minutes.
- Toast oats and pecans while milk simmers.
- Add toasted oats and water to saucepan. Turn heat to high and cook until oatmeal reaches desired consistency, whisking continually.
- Pour oatmeal into bowls, top with pecans, drizzle with maple syrup, and sprinkle with salt.