Hello! How are you; Now that we’ve finally made it through a very long and slow January, I’ve found myself thinking about the holidays. Do you already miss them as much as I do?
Time really does seem 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 even be possible! Which brings me back to this post. In the midst of all the holiday jubilation, I’m always especially grateful for a quick, easy, and healthy meal…like this delicious Pecan Oatmeal that’s practically bursting with pecan pie flavor.
Oatmeal with protein pecan pie
In the few days before a big holiday, I tend to take it a little easier with the 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 (I eat like a PRO!) with simpler foods that I can throw together quickly. It’s usually lots of scrambled eggs, soups, smoothies, oatmeal and salads.
That’s not to say it’s completely boring. A great example: this Pecan Pie Protein Oatmeal. It has the taste and texture of delicious pecan pie, but comes together much faster!
I’ve done this a few times in 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 pie-like sweetness on top. Not to mention it makes meal prep a breeze!
Here’s why these oats are so awesome lately:
some hydration throughout the night.
Regular oat rolls have been feeling extra 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 extremely soft, fluffy and creamy. They taste the same as restaurant oats, which are usually filled with milk and butter in the cooking process.
Another benefit of soaking: it makes them easier to digest. i was listening The Model Health Show (<— favorite podcast if you haven't checked it out!) and one of the speakers was discussing lectins and how they can make certain plant 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, fermentation and pressure cooking are all effective ways to reduce lectins.
So back to the protein pecan pie aspect of this breakfast recipe. While the oats are boiling, I add 1-2 egg whites and some almond milk. I’ll stir it as it cooks – the eggs cook really quickly – and then when I take the pan off the heat, I’ll add some cinnamon, vanilla extract and sea salt.
For the pecan pie topping, I heated 1 tablespoon of butter in a saucepan and after it melted, I mixed in 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 of Georgia pecans. It took about 30 seconds to completely coat the pecans and then everything was poured over the oats.
You guys.
It was so dreamy and delicious, and since it had added volume from the egg whites, it kept me full and satisfied for hours. I need as much energy as I can to pack suitcases and hand luggage.. especially when the temperature is supposed to vary by 30 degrees every day.
Feel free to add a little nut butter, like almond butter, on top for an extra bite of healthy fat, protein, and flavor!
Any amazing oatmeal or breakfast? What is your favorite Thanksgiving dessert? I love ALL PIE, but I especially love my nana’s homemade coconut cake.
xo
Gina
