Overnight Oats with Caramelized Banana and Maple Pecans
10min
5min
1
480
Chef's Note
This recipe is perfect for busy mornings as the main prep work happens the night before. For a dairy-free version, use almond milk or oat milk and coconut oil instead of butter. The warm caramelized banana topping creates a delicious contrast with the cool, creamy oats. Feel free to customize with other fruits like sliced apples or berries, or add a dollop of yogurt for extra creaminess.
Tags
Ingredients
1/2 cup rolled oats
1 tablespoon chia seeds
2/3 cup milk (dairy or plant-based)
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 medium banana
2 tablespoons pecans
1 teaspoon unsalted butter
1 teaspoon brown sugar
Instructions
- 1
In a jar or container with a lid, combine rolled oats, chia seeds, milk, 1/2 tablespoon maple syrup, vanilla extract, cinnamon, and salt. Stir well to combine.
- 2
Seal the container and refrigerate overnight or for at least 6 hours.
- 3
The next morning, roughly chop the pecans and set aside.
- 4
In a small skillet, melt the butter over medium heat. Add the brown sugar and remaining 1/2 tablespoon maple syrup, stirring until bubbling.
- 5
Slice the banana and add to the skillet. Cook for 2-3 minutes until caramelized, then flip and cook for another minute.
- 6
Add the chopped pecans to the pan and toast for 1 minute until fragrant, stirring to coat with the caramel sauce.
- 7
Remove the overnight oats from the refrigerator and stir well.
- 8
Top the oats with the caramelized banana slices and maple pecans. Drizzle any remaining caramel sauce from the pan over the top.
- 9
Serve immediately while the banana and pecans are still warm.
Nutrition Information (per serving)
480
12g
70g
19g
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