Recipes
Maple pecan overnight oats
This takes a bit of prep in advance, but knowing it’s in the fridge will make you want to get up!
This takes a bit of prep in advance, but knowing it’s in the fridge will make you want to get up!
(24 votes)
Cook: 15 Mins
Serves: 4
Price: 83p per serving
Nutritional Information
Each 219g serving contains
Energy
1502kj
359kcal
1502kj
359kcal
18%
Fat
17.5g
17.5g
Med
25%
25%
Saturates
1.8g
1.8g
Med
9%
9%
Sugars
12.0g
12.0g
High
13%
13%
Salt
0.13g
0.13g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
686kj/164kcal
Typical energy values per 100g:
686kj/164kcal
Ingredients
75g pecans
160g porridge oats
350ml unsweetened almond milk
2tbsp maple syrup
1tsp vanilla essence
250g frozen blueberries
Method
1
Heat a frying pan over a medium setting. Add the pecans and toast for 3-5 mins, tossing occasionally, until they start to turn golden. Cool fully, then chop roughly and store in an airtight container until needed.
2
Meanwhile, mix together the oats, almond milk, maple syrup and vanilla. Cover and leave to soak in the fridge for 2 hrs.
3
To assemble, divide the blueberries between 4 jars or bowls. Top with the oat mixture, then the pecans. Cover with clingfilm or
lids and chill overnight.