Pecan Coffee Cake Overnight Oats

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by American Pecans.

Pecans are nutritional powerhouses! They are packed with multiple health-promoting nutrients and bioactive compounds. This recipe has pecans all over it. We made a vanilla cinnamon pecan milk to soak the overnight oats and a pecan butter to add a delicious creamy layer to this nutritious breakfast, snack or dessert! Enjoy!

INGREDIENTS 

  • 2 cups raw pecans for milk & butter made with the NutraMilk
  • 1 shot of expresso or 1 cup of brewed coffee (optional)
  • 2 tbsp. + 1 tbsp. coconut sugar
  • 1 tbsp. vanilla extract
  • 3/4 tsp. ground cinnamon, divided
  • Pinch of salt
  • 1 1/2 cups oats
  • 6 tbsp. chia seeds
  • 1 tbsp. avocado oil 
  • small handful of pecans for topping

INSTRUCTIONS 

  • Preheat the oven to 325 degrees Fahrenheit. Spread the pecans out evenly on a parchment-lined pan and toast for 15 minutes, until golden brown and fragrant.

  • For roasted pecan butter
    • Place pecans and salt in the NutraMilk container.
    • Press Butter cycle, set 4-5 minutes.
    • Press Start.
    • Open container lid. If, necessary, set for an additional 4-5 minutes for a creamier butter.
    • Take out half of pecan butter and set aside (you will use 1-2 tbsp. in the overnight oats-store the rest for later use).
  • For coffee pecan milk
    • Open the container lid, add water, 2 tbsp. coconut sugar, vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of salt. Replace lid.
    • Press Mix (do not change this default time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

  • If you want to use coffee- mix expresso or brewed coffee into 2 cups of pecan milk.
  • In a large bowl, stir together oats and chia seeds. Pour about 2 -3 cups of pecan milk (or mix of coffee & pecan milk) over oats and chia; stir.
  • Roughly chop the remaining whole toasted pecans and add to a small bowl 2ith 1 tablespoons coconut sugar, 1/4 teaspoon cinnamon, and avocado oil. Stir to create a crumble topping.
  • Store overnight oats mixture in the refrigerator separately from crumble topping. When ready to serve- Fill glass half way with overnight oats, add a layer of pecan butter (1tbsp), fill the rest of the glass with overnight oats, top the overnight oats generously with the crumble. Overnight oats will be ready after 1 hour, or when chia seeds have become gelatinous, and will last in the refrigerator for up to 5 days.

 

 



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