Dark Chocolate + Pecan Kheer is oatmeal’s exotic cousin. Take your basic staple and turn things up a notch with dark chocolate, pecans, and dairy-free deliciousness!
I love a warm bowl of porridge in the morning. Buuuut I also get bored of the same thing day-after-day. When oats aren’t doing it for me, I’ll turn to millet, buckwheat, or even a n’oats meal. When I learned about KHEER, I had to try it.
What is Kheer? Kheer is a traditional south asian “wet rice pudding” usually made with milk, sugar, and basmati rice. It is spiced with cardamom or saffron and topped with nuts and dried fruits, like pistachios and raisins. Kheer is often served cold, making this a perfect batch prep recipe!
For my take on kheer, I kept the rice base; but I tamed down the sugar and used some non-traditional flavors. My version is dairy-free, vegan, and hits the sweet note while still being a healthy breakfast instead of dessert.
I used Willa’s Dark Chocolate Oat Milk as my base. It’s dairy-free, lower in sugar, organic, higher in fiber, and doesn’t have any weird ingredients. Willa’s Organic Dark Chocolate Oat Milk is the perfect beverage that toes the line of healthy/sinfully delicious. In fact, you’ll never find dipotassium phosphate, tricalcium phosphate, or inflammatory rapeseed oil (ugh!) in any of Willa’s Organic Oat Milks. <<Read more about what makes Willa’s better here>>
Alas: Dairy-Free Dark Chocolate + Pecan Kheer is my new porridge of choice.
Main ingredients in Dark Chocolate + Pecan Kheer
To make this bowl come to life you’ll need:
- Willa’s Dark Chocolate Oat Milk
- Basmati Rice
- Maple Syrup (or stevia)
- Cinnamon, Cardamom, or other spice of choice
- Cacao Nibs
- Chopped Pecans
- Marine Collagen Peptides (optional, for additional protein)
To make the kheer, you’ll boil and simmer the oat milk, rice, and maple syrup until softened. Since this is a particularly ‘wet’ porridge by design, the rice won’t absorb all the oat milk. Once it has sufficiently cooked and softened, remove from heat. You can top it off and enjoy it warm -or- store in the fridge for a cool treat later.
Let’s Talk Toppings
Obviously, the chopped pecans are a key component of this recipe! If you’re anti-pecan, switch it up with chopped almonds, peanuts, pistachios, or other nut of choice. I also added extra cacao nibs for *crunch* because texture is everything here.
Outside of that, toppings are where you can get creative! Other ideas are coconut flakes, sea salt, fresh carrots (trust me), or dried fruits.
Dark Chocolate + Pecan Kheer
- 1 cup Willa's Organic Dark Chocolate Oat Milk
- ¼ cup Basmati Rice
- 1 tbsp Maple Syrup or sweetener of choice
- 1 tbsp Chopped Pecans
- ½ tbsp Cacao Nibs
- 1 pinch Flaky Sea Salt
- 1 tbsp Cofo Provisions Marine Collagen Peptides optional
- In a small saucepan, combine the rice, oat milk, and maple syrup.1 cup Willa's Organic Dark Chocolate Oat Milk, 1/4 cup Basmati Rice, 1 tbsp Maple Syrup
- Bring to a boil.
- Reduce heat and let it simmer for 20-25 minutes until the rice is fully cooked.
- Add the cooked rice mixture to a bowl, stir in collagen.1 tbsp Cofo Provisions Marine Collagen Peptides
- Top with pecans, cacao nibs, and flaky sea salt to taste.1 tbsp Chopped Pecans, 1/2 tbsp Cacao Nibs, 1 pinch Flaky Sea Salt
Let me know if you try Dark Chocolate + Pecan Kheer and any upgrades you make! Tag me on instagram @katelyndaughertyy
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