Don't tell anyone, but I'm totally having a love affair with pecans right now! Toasted they taste so rich, nutty and oh so festive.
10 pecan halves = 1 lowFODMAP
This breakfast is super scrumptious and quick to prepare, especially if you toast a load of pecans in advance.
[2mins prep, 10 mins. Total = 12mins]
60g (1/2cup) rolled oats
120ml boiling water
1/2 tsp vanilla extract
grated nutmeg to taste
10 pecan halves
a tsp or 2 of maple syrup
1 serve of frozen berries
[10 raspberries = 1 lowFODMAP serve and 20 blueberries = 1 lowFODMAP serve. (To make one serving in total, swap 1 raspberry for 2 blueberries e.g. 8 raspberries and 4 blueberries = 1 serve)]
1. Combine the water and oats together in a small pan. Stir and let simmer over a low-medium heat.
2. Meanwhile, toast the pecan in a dry pan over a low-medium heat until a little toasted. They will seem to take forever until all of a sudden they start changing colour. A this point quickly tip them out on the a plate or bowl so they don't burn... which is very easy to do! haha
3. After 5 mins the oats should be creamy, so stir in the vanilla and nutmeg to taste. Continue to cook for 5-10 mins... whatever consistency makes your PERFECT porridge.
4. To serve top the oats with the pecans, berries and a drizzle of maple syrup. Such a lovely way to start an autumn day!
This recipes featured in my What I Eat In A Day video, where I also talk about plant-based whole food nutrition while also lowFODMAPing x