There are so many ways to enjoy overnight oats, once you get started on them, you’ll never want to stop. Finding ways to fall in love with your breakfasts day after day is a great motivator on your track to healthy living. Often the most difficult part of a clean diet, is giving up the sweets you know and love. Yes, that means pie. However, with an overnight oat recipe that gives you that sweet nutty flavor of a pecan pie you love, you’ll forget all about the fact that this recipe is actually good for you because it tastes so good, it feels bad.

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Servings: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients

  • 4 tsp chopped pecans
  • 6 additional whole pecan pieces, for garnish
  • 2 tsp maple syrup
  • 1 1/2 tbsp coconut sugar
  • 1 teaspoon unsweetened vanilla almond milk (for "pie" sauce layer)
  • 1 cup oats (we used steel cut, you can use gluten-free old fashioned rolled oats as well)
  • 1 tsp cinnamon
  • 1 cup unsweetened vanilla almond milk (for "oatmeal" layer)

Equipment

  • Microwave safe bowl
  • 2 mason jars
  • Mixing bowl

Method

  • In a stovetop element set to a medium heat, toast the whole and chopped pecans in a dry pan, stirring frequently until you begin to smell a toasty aroma. Usually this will take about 3 minutes or less. Set them aside.
  • In your microwave-safe bowl, combine coconut sugar, maple syrup and 1 teaspoon of almond milk.
  • Microwave the mixture for about 40-50 seconds or until the coconut sugar is melted. ** be warned, do not overcook or it will turn to a hard caramel. It should still be a thick liquid.
  • Combine the sauce mixture with your chopped pecans (leaving the whole ones aside for garnish), and divide between two mason jars.
  • In a mixing bowl, combine your oatmeal and cinnamon, adding the cup of almond milk and stirring to combine.
  • Pour the oatmeal mixture into the two mason jars, then garnish with the whole pecans, and any additional sauce to drizzle.
  • Lid your jars, and refrigerate overnight. Enjoy the next day!
Sarah Nicole

Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.

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