It’s hard to beat a lazy Sunday morning with a hot cup of tea and freshly baked coffee cake.
But with this recipe, you’ll have even more time to enjoy all your mornings because all you need is a spoon and our Coffee Cake Overnight Oats.
Vanilla Whey (or Plant-Based Vegan) Shakeology, oats, chia seeds, nutmeg, and cinnamon all blend together to create a delightfully creamy treat with a toasted oats-and-pecan crumble on top for crunchy flair.
Coffee Cake Overnight Oats
- ½ cup dry rolled oats, divided use
- 1 Tbsp. chopped pecans, toasted
- 1 tsp. unsalted organic grass-fed butter (or coconut oil)
- 1 tsp. coconut sugar
- ½ tsp. ground cinnamon, divided use
- 1 scoop Vanilla Whey (or Vanilla Plant-Based Vegan) Shakeology
- 1 Tbsp. chia seeds
- 1 pinch ground nutmeg
- 1 cup unsweetened vanilla almond milk
To make crumble topping, heat a medium pan over medium heat. Add 2 Tbsp. oats and pecans; toast, stirring occasionally until pecans are fragrant, about 2 minutes. Remove from heat.
Add sugar, butter, and ¼ tsp. cinnamon; stir until butter is melted and everything is coated. Transfer to a small airtight container; set aside at room temperature until ready to serve.
Add remaining ¼ cup + 2 Tbsp. oats, remaining ¼ tsp. cinnamon, Shakeology, chia seeds, and nutmeg to a 16 oz. jar (or sealable container); stir to combine.
Add almond milk; mix well. Seal lid; refrigerate for one hour or up to overnight.
Sprinkle with crumble topping just before serving. Store refrigerated in an airtight container for up to 24 hours.
High in Fiber (F), High in Protein (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
This recipe makes a great breakfast.
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