Pecan pie protein oatmeal
Hey hey! How are you? I hope you had a wonderful weekend! I’ll be back soon with some pics from our adventures. It was a good one, with wine tasting, family Christmas pictures and getting ready for our Tucson trip.
What are you up to today? Are you cooking for Thanksgiving or guest-ing? We are happily guesting – we’ll bring some wine and I might be able to craft an appetizer together in the hotel room kitchen – but in a couple of weeks I’ll make the full deal because the Pilot and I LOVE day-after-Thanksgiving sandwiches. As long as we have stuffing, turkey and cranberry sauce in the fridge (and some type of pie, obvs), we’re all set.
The few days leading up to a big holiday, I tend to take it a little easier on the indulgent food. This usually has a lot to do with the fact that I’m too busy scrambling around before the festivities to make anything truly exciting. I try to focus on protein and produce (eat like a PRO!) with more simple eats that I can quickly put together. It’s usually a lot of scrambled eggs, soups, smoothies, oatmeal and salads.
That doesn’t mean that it’s totally boring. A great example: this pecan pie protein oatmeal.
I’ve made this a few times over the last 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 pie-like sweetness on top.
So here’s why these oats have been so awesome lately:
a little soaking action overnight.
Regular ol’ oats have been feeling extra grainy/chewy lately, so I started soaking them overnight before cooking. I just cover them in water and let them sit overnight, then rinse and drain before boiling.
It makes the texture super soft, fluffy and creamy. They taste the same way restaurant oats taste, which are usually loaded with milk and butter in the cooking process.
Another bonus from soaking: it makes them easier to digest. I was listening to The Model Health Show (<— fave podcast if you haven’t checked it out!) and one of the speakers was discussing lectins and how they can make certain plant-based foods more inflammatory. Lectins are the plant’s protective response to keep predators or humans from eating it, and can cause inflammation in the body. Soaking, fermenting, and pressure cooking are all effective ways to reduce lectins. You can read more about all of that goodness here.
So back to the protein and pecan pie aspect of these oats. While the oats are boiling, I’ll add in 1-2 egg whites and a little almond milk. I’ll stir it around as it’s cooking – the eggs cook very quickly – and then when I remove the pan from heat, I’ll add a little bit of cinnamon, vanilla, and sea salt.
For the pecan pie topping, I heated up 1 tablespoon of butter in a saucepan, and after it was melted, I stirred 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 Georgia pecans. It took about 30 seconds to fully coat the pecans, and then everything was poured on top of the oats.
You guys.
It was so dreamy and delicious, and since it had added bulk from the egg whites, it kept me full and satisfied for hours. I need all the energy I can get packing suitcases and carryon bags.. especially when the temperature is supposed to vary by 30 degrees each day.
Any awesome oatmeal or breakfast hacks? What’s your favorite Thanksgiving dessert? I love ALL PIE, but I can’t wait for my nana’s homemade coconut cake.
xo
Gina
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This looks delicious! I will have to try soaking the soaking the oats overnight…usually they don’t sit well with me
hopefully it helps!
Mmm I have lots of pecans lying around for my sweet potatoes, might have to steal a few to try this out! My favorite dessert is pumpkin pie, hands down (but only if you can’t see it from a mountain of coconut whip!) Enjoy the holiday, Gina!
looove coconut whip! hope you have a wonderful holiday, too!
this looks DREAMY!! that topping though… YUM!
ps. i LOVE the model health show! podcasts are my fav 🙂 – and quick question! how much oats do you use and how much water do you soak them in and then cook them in? thank you!
i used about 1/2 a cup oats and 1 cup water
Looks so yummy! I’ll have to try soaking these (oatmeal usually gives me heartburn).
Good luck packing! Definitely bring summer-ish gear since we’re (Tucson) is looking at an 85° Thanksgiving. (At least it’s fall-ish in the mornings)…
i’m so glad i checked the weather! i had sweater dresses and tights packed for thanksgiving for all the girls. LOL
This looks amazing! I love maple pecan flavored things!
Also, coconut cake sounds AMAZING!
me toooo 🙂
hope you’re having a wonderful week!
Oh my gosh, making me so hungry for breakfast!! This sounds incredible!
thanks, girl! hope you’re having a happy thanksgiving week!
Yum, this sounds delicious! I love pecan pie, so this is right up my alley.
let me know if you try it out! 🙂
My dad’s birthday is always Thanksgiving weekend (and sometimes on Thanksgiving Day!), so I would consider his birthday cake as my favorite Thanksgiving dessert. I usually don’t have room after the big meal, so I’ll enjoy it the next day…and throughout the weekend.
ahh i love that! i hope you have fun celebrating this week 🙂
Oh yes, I always soak my oats, rice and beans prior to eating to release the lectins. So important especially those with inflammatory issues!
it really makes a huge difference!
I am a long-time reader but not someone who frequently comments. (Hi!) I actually had a question relating to how you and the Pilot split holiday time/spending time with family throughout the holidays. I notice that it skews way more in your favor in typically traveling to see your family in Tuscon for holidays, unless you stay put at home. I just wonder how you make this work, unless you do not put trips to see the Pilot’s family on the blog for privacy reasons? Just an observation as I am trying to navigate dealing with splitting the holidays, with the addition of a baby by holiday time next year!
kiddos really change the game! before we had kids, it was pretty split. after kids, it made things a lot more challenging to travel so far. (it’s usually easier to buy a plane ticket for tom’s mom to visit us, and his sis and her kids have visited a few times.) when we were in san diego, we couldn’t travel while P was a baby because of her reflux. when we could finally travel again, we tested the waters with shorter travel since my family was much closer. now, we find ourselves wanting to make our own memories at our own home. we’re going to see the tucson fam for thanksgiving, but sticking around valdosta for christmas. i think when you have kids, you just do what you can <3
Thanks so much! I appreciate your insight, and definitely look forward to making memories at home too. Happy Thanksgiving!
That sounds so delicious! I’ve been looking for some new ways to make oatmeal since i have so much of it at home. I’ll have to give this a try this week!
please let me know if you do!
I tried it this morning and it was so good! I forgot to soak the oats but I’m going to do that next time and see if there’s a difference. It was sooo delicious and filling!
This sounds amazing – what portions do you use? Have you ever made double (or triple) for later? Just wondering if that would work?