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Lucy Ackroyd
Mar 18, 20232 min read

Pecan Pie Porridge

I think of pecan pie as the American version of my favourite dessert: treacle tart. I first had treacle tart when I was 5 in Cornwall and it was truly blissful. It's sweet, sticky and completely moreish. And so as I eat this I can almost picture myself back there.


Ingredients

Serves 1

Porridge

  • 20g pecans

  • 1/2 cup oats

  • 1/2 cup milk

  • 1/2 cup water

  • 1 tsp maple syrup

  • Pinch of salt

Topping

  • Yoghurt

  • A generous pinch of cinnamon

  • Maple syrup

  • Pecans, chopped

(Notes on substitutions found below the method)

Method:

  1. Place the pecans in a food processor or strong blender and pulse until they turn into a powder. Alternatively you can chop them finely.

  2. Mix together with the remaining porridge ingredients. On the hob: place the ingredients in a saucepan, bring to boil and simmer for 4-5 minutes stirring regularly to make it rich and creamy. In the microwave: place the ingredients in a microwave proof bowl, then microwave on high for 1 minute, give it a good stir for 30s minutes. Put back in the microwave for 2-3 minutes stirring regularly to make it rich and creamy.

  3. Top with yoghurt, cinnamon, nuts and a good drizzle of maple syrup


Notes and substitutions:

  • Oats: I use regular porridge oats, but you can use any type. Just adjust the cooking time.

  • Milk: Any milk works, including soy and nut milks.

  • Maple: You can replace with the same quantity of any sweetener (maple syrup, sugar etc) but maple gives that pecan pie vibe.

 

Instagram post

//Pecan Pie Porridge//

Sweet, sticky and completely moreish


Pecans. Dates. Maple syrup.


Products: @waitrose dates @onken yoghurt @rudehealth oats @oatly oat milk @buckwud maple syrup








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