Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pecan & maple syrup porridge. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Pecan & Maple Syrup Porridge is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Pecan & Maple Syrup Porridge is something that I have loved my whole life.
The pecan (Carya illinoinensis) is a species of hickory native to northern Mexico and the southern United States in the region of the Mississippi River. The tree is cultivated for its seed in the southern United States, primarily in Georgia, New Mexico, and Texas, and in Mexico. Pecan is the common name for a large, North American deciduous hickory tree, Carya illinoinensis, characterized by alternate, pinnately compound leaves, deeply furrowed bark, and an edible, oval nut. The term also is used to refer to this smooth, thin-shelled nut of commercial importance.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pecan & maple syrup porridge using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pecan & Maple Syrup Porridge:
- Make ready Handful porridge oats
- Get Oat milk (or any milk you like)
- Take 1 small banana
- Get Handful pecan nuts
- Make ready Lashings of maple syrup
Pecans are recommended for home landscapes from the Coastal Plains to the Piedmont but are not recommended for the mountains because of reduced yields due to late freezes. Pecans, Carya illinoinensis is total fat and manganese rich nut which provides energy, oxidative stress prevention, heart health and lower inflammation. paccan, peccan (dated, possibly obsolete). Borrowed from French pacane and at first spelt paccan. The French word derives from an Algonquian word, perhaps Miami (Illinois) pakani.
Instructions to make Pecan & Maple Syrup Porridge:
- Add as much milk as you like to your porridge oats and microwave for 3 minutes. I use a small handful of oats and about 300 mls milk. You can thin it out with hot water after cooking if you like it looser.
- Dice your banana and add 2/3rds to your cooked oats, give them a good stir.
- Dot the remaining banana on your porridge, sprinkle with crumbled pecans and finish with a generous amount of maple syrup 😋
Borrowed from French pacane and at first spelt paccan. The French word derives from an Algonquian word, perhaps Miami (Illinois) pakani. Compare Cree pakan ("hard nut"), Ojibwe bagaan, Abenaki pagann, bagôn, pagôn ("nut; walnut, hazelnut"). Pecan, nut and tree of the walnut family (Juglandaceae), native to temperate North America. The pecan nuts may be eaten raw, sweetened, or salted and are widely used in pastries and with chocolate.
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