Coffee Cake Overnight Oats with Pecans

Ingredients

• 240 g pecan halves
• 700 ml water
• 110 g coconut palm sugar
• 2 tbsp coconut palm sugar
• 1 tbsp vanilla extract
• 0.75 tsp ground cinnamon (divided)
• a pinch salt
• 135 g rolled oats
• 6 tbsp chia seeds
• 1 tbsp avocado oil

Instructions

1. 1.

   Preheat oven to 160 °C. Spread pecan halves evenly on a parchment-lined tray and roast for 15 minutes until golden brown and fragrant. Set aside one‑third of the nuts; put the remaining two‑thirds in a blender.

2. 2.

   Pulse into coarse nut flour. Reserve half the flour. To the other half, add water, coconut palm sugar, vanilla extract, ½ tsp ground cinnamon, and a pinch salt. Blend until a smooth pecan milk forms.

3. 3.

   In a large bowl combine rolled oats and chia seeds. Pour over the pecan milk and stir.

4. 4.

   Finely chop the remaining roasted pecans and mix with the reserved flour, 2 tbsp coconut palm sugar, ¼ tsp cinnamon, and avocado oil in a small bowl. Stir into a crumbly topping.

5. 5.

   Store the overnight‑oats mixture and topping separately in the fridge. When serving, sprinkle the oats generously with topping or layer both in a dessert glass. The oats are ready after about an hour when the chia seeds have gelled. They keep up to 5 days refrigerated.