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pecan coffee cake overnight oats healthy recipe

Pecan Coffee Cake Overnight Oats Recipe

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  • Author: Liz Moody
  • Yield: 4 1x


  • 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⁣


  1. Preheat oven to 325 degrees.
  2. Spread pecans out evenly on a parchment-lined pan and toast for 15 minutes.
  3. 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.
  4. Pulse until a rough pecan flour forms.
  5. Remove half of the flour from the blender.
  6. 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.
  7. In a large bowl, stir together oats & chia seeds. Pour pecan “milk” over oats & chia; stir.
  8. 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.
  9. 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