Tired of overnight oatmeal yet? No, of course not! Me neither! We’re just scratching the surface of flavour ideas (let me know if there’s anything specific you want me to tackle in the comments). And can you really go wrong with dessert for breakfast? No, I think not. So, I humbly submit for your consideration: Date-Pecan Pie Overnight Oatmeal. Even people who don’t like oatmeal like THIS oatmeal, and even people who don’t like pecan pie (yes, I see you. Both of you.) like this spin on pecan pie. And like all overnight oatmeal, it just can’t be any easier!
We already know that I love the pairing of dates and pecans (Salted Caramel Apple Bake with Toasted Pecans, anyone?). Even as a teenager, I would buy bags of dates from the bulk bins at the Bulk Barn (the greatest combination of insanely processed, artificially-flavoured, artificially-coloured, barely-food candies and snacks and the most hippie-crunchy-granola organic, non-processed whole food items under one roof – it is the number one food/baking supply store I miss from Canada. It’s probably a good thing I’ve never actually experienced a Trader Joe’s, Whole Foods or Sprouts or I would have SERIOUS withdrawal pangs). My husband can vouch for the fact that I can’t get out of the Bulk Barn for less than $50, and that’s even if I’m only going in for a $4 candy thermometer (I have visions of making my own cottage cheese and I need the milk at a precise temperature. Or maybe I’ll make candy. Or homemade marshmallows. All things in moderation, healthy people. But seriously, I do miss cottage cheese).
Back to the dates, I managed to convince a swimming teammate that I was eating dried June bugs (for the uninformed or to clear up what I mean when I say “June bug” – because apparently it is a name used for different insects depending on where you’re from – I mean this little charmer here, the Rhizotrogus majalis, if you want to be scientific. Now, I’m not going to post a picture of a beetle on a food blog (why am I even talking about beetles on a food blog? This is the “back story” for a recipe that people like, isn’t it?) and I suggest you not click that link either, at least not until you’ve made and loved this recipe. And really committed to your love of dates (I do know there is at least one reader of this blog who knew me in that era and can corroborate my date-love).
With no further ado, here is the (beetle-free) recipe:
Date Pecan Pie Overnight Oatmeal (High-Protein)
Eat dessert first! Even people who don’t like oatmeal like THIS oatmeal, and even people who don’t like pecan pie, like THIS spin on pecan pie!
Author: The Golden Graham Girl
1 cup (80g) rolled oats – make sure these are gluten-free, if you require
1 scoop (28g) protein powder of choice – I used Quest Nutrition Vanilla Milkshake Protein Powder*
1 tsp (5g) cinnamon
1/2 tsp (2g) nutmeg
1 cup (250mL or 240g) unsweetened almond milk
1/2 cup (113g) plain non-fat Greek yogurt
2-3 large Medjool dates (or 7-8 standard dates), pitted and chopped (56g)
2 + 2 tbsp (32g) coarsely chopped pecans
1. Stir the dry ingredients in a medium mixing bowl.
2. Add the wet ingredients and mix thoroughly.
3. Stir 2 tbsp (16g) of chopped pecans and most of the chopped dates into the mixture
4. Divide the mixture into two wide-mouth Mason jars or containers, garnish with remaining chopped pecans and date pieces, and refrigerate overnight. Note the recipe easily halves for single servings or multiplies for more.
Calories: 437 Fat: 14.6g Carbohydrates: 55.9g Sugar: 22.0g Fiber: 8.6g Protein: 24.6g
Enjoy straight out of the fridge – all you need is a spoon! – or microwave until heated through. The taste is dessert-decadent but the nutrition is gym-ready!
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