Baked oats are still having their moment in the spotlight (having trended throughout 2021), and this delicious vegan pecan pie recipe proves it. This breakfast can be whipped up in a jiffy and promises to satisfy your sweet tooth while keeping you full until lunch.

If the prospect of having dessert for breakfast isn’t enticing enough, this dish is packed with all sorts of goodness. Pecans are a great source source of zinc, which helps with bolstering your immune system, cell growth and brain function. They also contain magnesium, calcium and potassium for lowering and stabilising lower blood sugar.

It’s a great breakfast that’s bound to leave you feeling satisfied and full. If you don’t finish it you can always save it for lunch.

The crust

2 tbsp oat flour

1 tbsp vanilla protein

1 tbsp sugar or sweetener

1/2 tsp baking powder

A pinch of salt

1 tbsp Nush Natural Almond Yog

Splash water or plant drink

The centre

1 tbsp pecan butter (recipe below)

1 tbsp Nush Natural Almond Cream Ch*ese Spread

1 tbsp agave or maple syrup

Sprinkle of clove

Sprinkle of cinnamon

Sprinkle of nutmeg

Smattering of pecans (for the topping)

Preheat the oven to 170°C.

Make the pecan butter by blending up as many roasted pecans as you want (roasted for 10-12 minutes) in a food processor with a big pinch of salt until they form a paste.

Into a small bowl, add 1 tbsp of that pecan butter and 1 tbsp cream cheese, along with the spices and syrup. Mix until smooth and adjust to taste.

Make your crust by adding all the dry ingredients in another bowl before adding a splash of water and yogurt. 

Mix until it forms a not-too-wet cake batter.

Transfer into an oven-proof dish and add the almond spread cheesecake mix to the centre.

Top with pecans and bake for 15 minutes.

Turn the oven up to 200°C and bake for a further two minutes before serving. 

For more healthy recipes, nutritional tips and workout plans, visit the Strong Women Training Club.

Recipe and image courtesy of Nush Foods.