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Coffee Cake Overnight Oats

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 this dish of…

Coffee Cake Overnight Oats


½ cup dry rolled oats, divided use

1 Tbsp. chopped pecans, toasted

1 tsp. butter (or coconut oil)

1 tsp. coconut sugar

½ tsp. ground cinnamon, divided use

1 scoop protein powder

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, protein powder, 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.



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