Maple pecan overnight oats
- 75g pecans
- 160g porridge oats
- 350ml unsweetened almond milk
- 2tbsp maple syrup
- 1tsp vanilla essence
- 250g frozen blueberries
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.
Meanwhile, mix together the oats, almond milk, maple syrup and vanilla. Cover and leave to soak
in the fridge for 2 hrs.
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.