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.
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.
In a large bowl, stir together oats and chia seeds. Pour pecan “milk” over oats and chia; stir.
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.
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.
Nutrition Facts
Calories
820
Carbs
91g
Fat
48g
Fiber
17g
Saturated Fat
4.5g
Protein
17g
Sodium
25mg
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
