Pecan Pie Porridge

Lucy Ackroyd
Mar 18, 2023
2 min read

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:

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