You heard it here first: These Chocolate Pecan Cookie Overnight Oats are scrumptious enough for breakfast AND dessert!
Create this delightful bowl of delicious flavors at home with Cookies & Creamy Shakeology, oats, almond milk, cocoa powder, and vanilla extract.
And once you sprinkle the pecan crumble on top? There are almost no words for how divine it all tastes.
Forget store-bought or restaurant desserts, make this for your next dinner party and your guests will swoon!
(Or, you know, just make it for yourself and enjoy it on your own. Every day.)
Don’t have Shakeology yet? Talk to your Team Beachbody Coach or get a bag (or two!) here.
Chocolate Pecan Cookie Overnight Oats
These overnight oats are scrumptious enough for breakfast AND dessert!
- FOR OVERNIGHT OATS:
- ½ cup / 180 ml unsweetened almond milk
- 5 Tbsp. / 25 g dry rolled oats
- 1 scoop Cookies & Creamy Plant-Based Vegan Shakeology
- 1 Tbsp. unsweetened cocoa powder
- 1 tsp. pure vanilla extract
- FOR CRUMBLE:
- 3 unsalted pecan halves, chopped
- 1 Tbsp. dry rolled oats
- 2 tsp. almond flour
- 1 tsp. cacao nibs
- ½ tsp. coconut sugar
- ½ tsp. extra-virgin organic coconut oil
To make overnight oats, add almond milk, oats, Shakeology, cocoa powder, and extract to a 16-oz. (450-ml) jar; mix well. Seal jar; refrigerate for 4 hours or up to overnight.
To make crumble, add pecans, oats, almond flour, cacao nibs, sugar, and oil to a small bowl; mix well.
After refrigeration, top jar with crumble. Store refrigerated in an airtight container for up to 24 hours.
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
*Total Sugars 11 g, Added Sugars 8 g
Container Equivalents (Regular)
Container Equivalents (Vegan)
1½ Yellow A
2B Mindset Plate It!
This recipe makes a great breakfast.