PINEAPPLE PECAN PEANUT BUTTER SCOTTISH OATMEAL
This is some kinda’ Scottish Pie. Okay, serve it right out of the pan, hot with a dollop of full fat coconut milk solids salt and peppered. Yes, salt and pepper on this meaty, chewy, porky type oatmeal. The Scots are rolling on the floor and rising from their graves. Sharon did it! I’ll be trying some vegan whipped cream on this Scottish breakfast delight quite soon! Serve hot or cold, depending on the weather and your appetite!
Makes 8-1/2 cups
7 c. water
1 t. salt
1/2 c. sugar
1 T. vanilla
1 T. liquid smoke
1 c. Scottish Steel Cut Oats – Bob’s Red Mill
3/4 c. Scottish Oatmeal – Bob’s Red Mill
1/2 c. unsweetened shredded coconut – Bob’s Red Mill
1/2 c. TVP (textured vegetable protein) – Bob’s Red Mill
1/3 c. raw pecan meal – fine grind pecans in a small food processor or coffee grinder; if you only have a large processor, then process 2 c. nuts to achieve an even crumble and pack away the remainder for other recipes
2 T. vegan yeast aka nutritional yeast – Bob’s Red Mill
1/2 t. ground allspice
1 t. cinnamon
20 oz. can crushed pineapple in 100% pineapple juice
Jif NATURAL CREAMY Peanut Butter
Bring water, salt, sugar, vanilla and liquid smoke in large saucepan to a boil.
Combine the dry ingredients, not pineapple and peanut butter, in large bowl, then pour into boiling water all at once, stirring immediately so that it doesn’t boil over.
Return to boil, reduce heat, stir and cook 20 minutes, stirring occasionally.
Add pineapple, including juice from can to oatmeal. Stir well to incorporate.
Salt to taste; it will need some.
Cover pan and cook on medium-low another 20 minutes, stirring occasionally to prevent sticking on the bottom of the pan.
Add peanut butter, and stir well till evenly melted throughout.
Remove from heat and serve.
Or, oil a large pie plate on bottom and insides up to top. Spoon as much oatmeal as will fit, then put remainder in a different container. Smooth out the top, cover and refrigerate till set. Overnight is best to firm up the peanut butter.
You can reheat individual portions in the microwave or in a heated skillet with a lid. Or, serve it cold.
Top with dollops of full fat coconut milk, brown sugar, maple syrup, jam, whatever you like.
I use Roland brand Classic Coconut Milk for the full fat. Don’t shake the can before refrigerating it, so the solids can rise to the top. When cold enough, open and just scrape out from the top only what you need. I lightly salt and pepper mine on the oatmeal.
update: Yes. I finally got to the whipped topping part. I used Rich’s Whip Topping, that tastes more like marshmallow than dairy cream, but add a little vanilla and a little brown sugar and it tastes like marshmallows made from dairy cream. How ’bout that?
Also added a light sprinkling on the cream of grated unsweetened chocolate. Double dare ya’ to try it!!
Yes, of course I’m going to parade it in front of you. A meaty oatmeal that tastes like dessert. How is that possible? Because the animal-free chef did it!!