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Breakfasts

Dairy-Free Pecan Pie Overnight Oats

Oct 3, 2017

Prepare the night before so you don't have to think twice about breakfast the next day.

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 tsp 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

  • Set stovetop element to medium heat, toast the whole and chopped pecans in a dry pan, stirring frequently until you begin to smell a toasty aroma. Takes approximately 3 minutes or less. Set aside.
  • Combine coconut sugar, maple syrup and 1 teaspoon of almond milk in microwave-safe bowl.
  • Microwave the mixture for about 40-50 seconds, or until the coconut sugar is melted; it should still be a thick liquid. Do not overcook or it will turn to a hard caramel. 
  • Combine sauce mixture with 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!
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