When I make it at home, I throw more things into the batter — for example, a handful of pumpkin seeds or
toasted pecans if I have them lying around.
Not exact matches
Just wondering
if the
pecans should be
toasted?
Place
toasted pecan halves on top and drizzle with melted chocolate before serving,
if desired.
If you can't find pre-toasted
pecans, lay them flat on a baking sheet and
toast at 400 degrees for 5 - 8 minutes.
And Baked Butternut Squash with Apple and
Toasted Pecans (or golden raisins,
if you prefer) looks beautiful on the table.
By the way, this Totally Terrific
Toasted Pecan Butter is pretty sweet, so in case you are not in favor of overtly sugary tastes, you can start with 2 tablespoons Swerve and add more
if needed.
If you prefer even more crunch, nothing prevents you from
toasting some more chopped
pecans in an ample amount of butter and stirring them to the ready
toasted pecan butter.
If you don't want to use chocolate chips, I highly recommend swapping them for an equal volume of
toasted chopped
pecans.
If serving immediately, stir in
toasted pecans.
* 10 small — medium Beets or 2 - 3 large cooked, peeled and sliced / diced * 1 Bag mixed lettuce greens * 1 cup crumbled Feta Cheese * 1/2 cup
Pecan pieces,
toasted and candied
if desired
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more
if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied
pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup
if you have a sweet tooth).
And Baked Butternut Squash with Apple and
Toasted Pecans (or golden raisins,
if you prefer) looks beautiful on the...
If you want to simplify the recipe, toast your pecans in the oven instead of using the double roasting method; I do this to make the pecans super crunchy, though if you can stand less crunch in your bars, skip that ste
If you want to simplify the recipe,
toast your
pecans in the oven instead of using the double roasting method; I do this to make the
pecans super crunchy, though
if you can stand less crunch in your bars, skip that ste
if you can stand less crunch in your bars, skip that step.
Another idea
if you don't want to add onions but want a little crunch is top it with some
toasted walnuts or
pecans or I even use a trail mix that has a combination of sunflower seeds, pepitas, dried cranberries and nuts.
If you want to try other baked oatmeal recipes, check out my Baked French
Toast Oatmeal, my Chocolate / Peanut Butter
Pecan Baked Oatmeal, and my Fudgy Brownie Baked Oatmeal.
2 1/2 cups unsweetened nut milk — almond, cashew, or hazelnut (chocolate
if available) 1 tablespoon cornstarch 2 tablespoons unsweetened Dutch cocoa powder 1/2 cup coconut sugar 4 ounces bittersweet chocolate 1/2 teaspoon vanilla extract 1/2 teaspoon Kosher salt 1 medium, ripe avocado 1/2 cup chopped,
toasted nuts (walnuts, almonds, cashews or
pecans)
If you have
pecans,
toast a good handful of them on low heat in a pan with a quarter teaspoon coconut oil, some cinnamon and a dash of maple syrup.
Stir in a cup of white chocolate chips and,
if desired, a 1/2 cup of
toasted chopped nuts like
pecans or walnuts.
Cookies — Linzer Cookies from A Canadian Foodie — Turtle Cookies from A Pretty Like in the Suburbs — Sparkling Toffee Cookies from Jelly
Toast — Chocolate Drop Cookies from Kitchen Heals Soul — Christmas Card Cookies from The Simple, Sweet Life — Double Chocolate Chip Oatmeal Cookies from Kitchen Treaty — Masala Chai Snickerdoodles from Oh Ladycakes — Chocolate Toffee
Pecan Cookies from Clockwork Lemon — Gluten Free Lace Cookies from Wheat Free Mom — Merry Cherry Icebox Cookies from Bakersbeans Bars / Squares — Holiday Lemon Cheesecake Bars from The Kitchen Magpie — Salted Caramel Swirl Brownies from What's Gaby Cooking — Peanut Butter, Chocolate and Oat Cereal Bars from Bake or Break — Nanaimo Bars from Warm Vanilla Sugar — Toffee Triangles from
If You Give a Blonde a Kitchen — Dolce de Leche Bars from Buttered Up — Cookie Butter Oatmeal Bars from Chelsea's Messy Apron — Cranberry Almond Brown Butter Cereal Bars from Lovely Little Kitchen — Cranberry Cheesecake Brownies from Eat Good 4 Life — Raspberry Almond Streusel Bars from TasteFood
Also,
if you can not find
pecans, an excellent alternative would be
toasted walnuts.
Ingredients: 1 cup pitted dates or (prunes
if you are on the Health Reboot) 6 TBSP vanilla protein powder 3/4 cup
toasted pecan halves 1/2 cup pumpkin puree 2 TBSP pure maple syrup, plus additional 1 - 3 teaspoons as desired 2 TBSP Chia seeds 2 1/4 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp cloves 3/4 cup chopped raw pumpkin... Read More»
If you won't be serving the salad the same day, I suggest keeping the
toasted pecans separate until serving so they will maintain their crunch.
1 - 2 Pink Lady Apples Regular goat cheese, room temp
if possible (ricotta is a great sub)
Toasted Pecans Raisins Honey (optional)
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more
if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied
pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup
if you have a sweet tooth).
You can also add some
toasted walnuts /
pecan nuts now
if you fancy.
1 1 / 2 Tbsps unsalted butter or oil,
if you prefer 1 large or 2 small shallot bulbs, minced 1/2 cup dried cherries roughly chopped 1/4 cup red wine zest of 2 oranges 1/4 cup chopped,
toasted pecans or almonds