Pecan Coffee Cake Overnight Oats

Pecan Coffee Cake Overnight Oats


2 cups pecan pieces

3 cups water

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



  1. Preheat the oven to 325 degrees Fahrenheit. Spread the pecan pieces out evenly on a parchment-lined pan and toast for 15 minutes, until golden brown and fragrant. Set aside 1/3 of the total nuts (a little less than 3/4 of a cup) and add the remaining 2/3 of the nuts to a dry blender.
  2. Pulse until a rough pecan flour forms.  Remove half of the flour from the blender; set aside. To the remaining flour in the blender, add water, 1/2 cup coconut sugar, vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of salt. Blend until a very smooth pecan “milk” forms.
  3. In a large bowl, stir together oats and chia seeds. Pour pecan “milk” over oats and chia; stir.
  4. Roughly chop the remaining whole toasted pecan pieces and add to a small bowl with the set-aside pecan flour, 2 tablespoons coconut sugar, 1/4 teaspoon cinnamon, and avocado oil. Stir to create a crumble topping.
  5. Store overnight oats mixture in the refrigerator separately from crumble topping. When ready to serve, top the overnight oats generously with the crumble, or layer in a parfait glass. Overnight oats will be ready after 1 hour, or when chia seeds have become gelatinous, and will last in the refrigerator for up to 5 days.