Pecan Caramel Overnight Oats

Pecan Caramel Overnight Oats
Melissa King
  • 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


  1. 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.
  2. 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.
  3. 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)