Make-ahead overnight oats topped with crunchy pecans and spiced fall fruit.
Course Breakfast, Snack
Cuisine gluten-free, vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Refrigeration Time 8 hourshours
Total Time 25 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Equipment
Mason jars
Oven
Ingredients
Roasted Apples and Pears:
1medium apple,chopped (about 1 ⅓ cups)
2medium pears,chopped (about 1 ⅓ cups)
1tablespoongrapeseed oil
1tablespoonlemon juice
1tablespoonmaple syrup
2teaspoonsground cinnamon
½teaspoonground ginger
⅛teaspoonground cardamom(optional)
Salt
Overnight Oats:
1 ⅓cupsold-fashioned oats
4tablespoonschia seeds
2cupsunsweetened soy milk(or milk of choice)
4teaspoonsvanilla extract
Optional toppings:
Chopped pecans,toasted if desired
Tahinior almond butter or peanut butter
Maple syrup
Ground cinnamon
Instructions
Prepare Roasted Apples and Pears:
Preheat oven to 400 degrees Fahrenheit. Mix apples, pears, grapeseed oil, lemon juice, maple syrup, cinnamon, ginger, and cardamom (if usinand spread on a baking sheet. Transfer to the oven and bake 15 minutes, or until fruit is softened and golden brown.
Prepare Overnight Oats:
Place four jars on the countertop. Divide oats (⅓ cup each), chia seeds (1 tablespoon each), soy milk (½ cup each), and vanilla extract (1 teaspoon eacbetween the jars. Cover with lids and shake until the ingredients are mixed.
Open the jars back up and divide the roasted apples and pears evenly between them. Add chopped pecans, tahini, maple syrup, and cinnamon if desired.
Refrigerate 8 hours, or until the oats are soft and the overall texture is thick and creamy.
Notes
Use gluten-free oats if needed.If you prefer warm fruit, keep the roasted apples and pears separate from the oats and reheat them in the microwave or on the stovetop before serving. You can also prepare the overnight oats in advance but roast the fruit immediately before serving.To toast pecans: Preheat oven to 350 degrees Fahrenheit. Spread nuts on a baking sheet and bake 5 minutes, or until they’re golden brown with a strong, nutty aroma.Storage: Refrigerate overnight oats in an airtight jar or container with a lid for up to one week. Each serving is about 1 cup.