Pecan Caramel Overnight Oats
- Yield: 1 servings
- Prep: 5 minutes
- 1/2 cup gluten-free rolled oats or steel-cut oats
- 2teaspoons chia seeds
- 1teaspoon cinnamon
- 1/2 to 3/4cup almond milk
- 1tablespoon pecan butter
- 1 Medjool date, pit removed and finely chopped
- Mix the oats, chia seeds, and cinnamon together in a glass jar that holds at least 12 ounces. Mason jars are suggested, but you can use any kind you like; recycled jam jars work well, too.
- Add the almond milk, peanut butter, and chopped date and stir until the ingredients are well-combined. Make sure to blend the pecan butter evenly inside the jar. Use the back of your spoon to break up any chunks while stirring.
- Store the oats covered overnight in the refrigerator. Make sure to mix them well in the morning just before eating.
- Steel-cuts oats will still retain a crunch in the morning. You can use rolled oats if you prefer a smoother oatmeal. Don’t use quick oats; they get too soggy. If you’re sensitive to oats, you can use millet instead.
- Instead of the date, you can use 2 teaspoons of pure maple syrup, although it won’t have as much of a caramel-like texture and taste.
- This oatmeal also works well warmed up. Heat it in the microwave for no more than 30 seconds, or place the jar in a pot of water and heat it gently on the stove.
Recipe from DIY Nut Milks, Nut Butters & More by Melissa King (The Experiment, 2014)