This is definitely one of the best overnight oats recipes I’ve ever created. These Pecan Coffee Cake Overnight Oats are PERFECT.
They’re perfect for breakfast, a mid-afternoon snack, or a nutritious dessert. You actually make your super-quick nut milk (no straining required!) in a blender with toasted pecans, which makes the oat base taste SO MUCH like a baked good. And of course, there’s LOTS of crumble topping, which you can layer throughout or just heap by the spoonful over top.
Pecans are definitely the star in this overnight oats recipe!
Pecans are one of my favorite nuts in general, but they’re MAGIC in coffee cake. I use them in the grain-free one in my book because they have just the right amount of natural sweetness & are loaded with nutritious benefits.
Did you know? In a 1oz serving of pecans, you get 3g of plant-based protein and fiber (among the highest of any nuts!), and 18g of monounsaturated fat (the good kind!).
Monounsaturated fats are good for you for a couple of different reasons. These types of fats can help reduce bad cholesterol levels in your blood and provide much-needed nutrients to your body. These fats, unlike saturated fats and trans fats, should be celebrated—and included in our diets!
Overnight oats are the BEST breakfast ever—and these pecan coffee cake overnight oats are no exception!
Overnight oats offer so many health benefits, apart from being nutritious, so what’s not to love?! Soaking oats overnight helps to break down starches, which makes them way easier to digest.
There are so many different ways to enjoy overnight oats (Pecan Coffee Cake is just one!). There is the possibility to layer in so many different toppings, fruits, and nuts—the combinations are literally endless! Start with what you know you love and go from there. Some of my other favorite combos are almond butter and dark chocolate chips or strawberries with shredded coconut.
Once you mix all of your ingredients, all you have to do is pop it in the fridge (can use a mason jar or a cute glass to up the vibe!), and wait until the next morning. Perfect for either working from home or running out the door, this breakfast will power you through your entire day!
Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!
Are you feeling nutty after diving into this recipe? I can’t blame you – pecans have changed my life for the better. So much so that I have more recipes you can make. Check out my Mini Sweet Potato Soufflés with Pecan Pie Streusel and my Salted Caramel Pecan Pie Tarts. Have fun!Print
- 2 cups fresh pecans
- 1/2 cup + 2 tablespoons coconut sugar
- 1 tablespoon vanilla extract
- 3/4 teaspoon ground cinnamon, divided
- Pinch of salt
- 1 1/2 cups oats
- 6 tablespoons chia seeds
- 1 tablespoon avocado oil
- Preheat oven to 325 degrees.
- Spread pecans out evenly on a parchment-lined pan and toast for 15 minutes.
- Set aside 1/3 of the total nuts (a little less than 3/4 of a cup) & add the remaining 2/3 of the nuts to a dry blender.
- Pulse until a rough pecan flour forms.
- Remove half of the flour from the blender.
- To the remaining flour in the blender, add 3 cups water, 1/2 cup coconut sugar, vanilla, 1/2 teaspoon cinnamon, and a pinch of salt. Blend until very smooth pecan “milk” forms.
- In a large bowl, stir together oats & chia seeds. Pour pecan “milk” over oats & chia; stir.
- Roughly chop the remaining whole toasted pecans and add to a small bowl with the set-aside pecan flour, 2 tablespoons coconut sugar, 1/4 teaspoon cinnamon, & avocado oil. Stir to create a crumble topping.
- Store the oats in the fridge separate from the topping, adding lots of topping or layering like a parfait when ready to serve! They’ll be ready after one hour & will keep in the fridge for up to 5 days!
- Category: Breakfast
Keywords: pecan coffee cake overnight oats, pecan coffee cake overnight oats recipe