Pecan Coffee Cake Overnight Oats Recipe
Introduction
This Pecan Coffee Cake Overnight Oats recipe offers a delicious twist on classic overnight oats by incorporating toasted pecans and warm cinnamon flavors. It’s a perfect make-ahead breakfast that combines creamy oats with a crunchy, sweet pecan crumble.
Ingredients
- 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
- 3 cups water
Instructions
- Step 1: Preheat your oven to 325 degrees Fahrenheit. Spread the pecans evenly on a parchment-lined baking sheet and toast them for 15 minutes until fragrant.
- Step 2: Set aside about one-third of the toasted pecans (approximately 3/4 cup) for topping. Place the remaining two-thirds into a dry blender and pulse until a rough pecan flour forms.
- Step 3: Remove half of the pecan flour from the blender and set it aside. To the remaining flour in the blender, add 3 cups water, 1/2 cup coconut sugar, vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of salt. Blend until a smooth pecan “milk” forms.
- Step 4: In a large bowl, combine the oats and chia seeds. Pour the pecan milk over the oat mixture and stir well to combine.
- Step 5: Roughly chop the reserved whole toasted pecans. In a small bowl, mix these with the set-aside pecan flour, 2 tablespoons coconut sugar, 1/4 teaspoon ground cinnamon, and avocado oil to create a crumble topping.
- Step 6: Store the oat mixture in the refrigerator separate from the crumble topping. When ready to serve, add plenty of crumble on top or layer for a parfait-style presentation. The oats will be ready in one hour and can be kept refrigerated for up to five days.
Tips & Variations
- For a creamier texture, let the oats soak overnight instead of just one hour.
- Substitute pecans with walnuts or almonds for a different nutty flavor.
- Add fresh or dried fruit like blueberries or raisins for extra sweetness and texture.
- If you prefer a sweeter oat milk, adjust the coconut sugar amount to taste.
Storage
Store the overnight oats in an airtight container in the refrigerator for up to 5 days. Keep the crumble topping separate until serving to preserve its crunch. To enjoy, stir the oats well and add the crumble on top, or layer them like a parfait. You can eat them cold or let them sit at room temperature for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the oats without a blender?
Blending is essential in this recipe to create the pecan milk and flour. If you don’t have a blender, finely chop the pecans and mix with milk or a milk alternative, but the texture will differ from the original.
Can I use regular sugar instead of coconut sugar?
Yes, regular granulated sugar or brown sugar can be used as a substitute for coconut sugar, keeping in mind it may slightly change the flavor profile and sweetness.
PrintPecan Coffee Cake Overnight Oats Recipe
Pecan Coffee Cake Overnight Oats are a delicious and nutritious make-ahead breakfast featuring toasted pecans, cinnamon-spiced coconut sugar, chia seeds, and creamy pecan milk. This recipe combines the flavors of a classic coffee cake into a wholesome, no-cook overnight oats preparation, finished with a crunchy pecan crumble topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes plus overnight chilling
- Yield: 4 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Toasted Pecans and Pecan Flour:
- 2 cups fresh pecans
Sweetened Pecan Milk:
- 2/3 of the toasted pecans (from the 2 cups), pulsed into rough flour
- 3 cups water
- 1/2 cup coconut sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Overnight Oats:
- 1 1/2 cups oats
- 6 tablespoons chia seeds
Crumble Topping:
- Remaining 1/3 toasted pecans, roughly chopped (a little less than 3/4 cup)
- Remaining pecan flour (half of the pulsed flour set aside)
- 2 tablespoons coconut sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon avocado oil
Instructions
- Toast the Pecans: Preheat your oven to 325°F (163°C). Spread the pecans evenly on a parchment-lined baking sheet and toast them for 15 minutes until fragrant and slightly browned. Set aside to cool.
- Prepare Pecan Flour and Milk: Reserve about one third of the toasted pecans (approximately less than 3/4 cup) whole. Place the remaining two thirds of toasted pecans in a dry blender and pulse until a rough pecan flour forms. Remove half of this pecan flour from the blender and set aside. To the remaining pecan flour in the blender, add 3 cups of water, 1/2 cup coconut sugar, 1 tablespoon vanilla extract, 1/2 teaspoon cinnamon, and a pinch of salt. Blend until a very smooth pecan milk forms.
- Mix the Overnight Oats: In a large bowl, stir together 1 1/2 cups oats and 6 tablespoons chia seeds. Pour the freshly made pecan milk over the oat and chia mixture and stir well to combine.
- Make the Crumble Topping: Roughly chop the reserved whole toasted pecans. In a small bowl, combine these chopped pecans with the set-aside pecan flour, 2 tablespoons coconut sugar, 1/4 teaspoon cinnamon, and 1 tablespoon avocado oil. Stir until well mixed to form a crumble topping.
- Store and Serve: Transfer the oat mixture to jars or containers and refrigerate. Keep the crumble topping separate until serving. The oats will be ready to enjoy after one hour of refrigeration and will keep for up to 5 days. Serve by adding generous amounts of the crumble topping or layering the oats and topping like a parfait.
Notes
- Toasting pecans enhances their flavor and adds a delightful crunch to the crumble topping.
- If you prefer a thinner texture, add more water when blending pecan milk.
- Make sure to store the crumble topping separately to maintain its crispiness.
- Overnight oats can be customized by adding fresh fruits or a dollop of yogurt at serving time.
- This recipe is best enjoyed chilled but can be warmed slightly if desired.
Keywords: pecan coffee cake overnight oats, overnight oats, pecan milk, chia seed oats, healthy breakfast, make-ahead oats, vegan oats
