Blueberry-Pecan Overnight Oats with Fig Spread
Breakfast

Blueberry-Pecan Overnight Oats

with Fig Spread

10 MIN
$14.99 2 Servings
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From the Test Kitchen

These delicious oats feature fresh blueberries, toasted pecans, warming spices, and more. You'll make them in advance, then store the mixture overnight, allowing the oats to soak up the creamy yogurt base and hydrate until deliciously soft. To top it all off, you'll serve them with a drizzle of sweet fig jam and some more crunchy pecans.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Blueberry-Pecan Overnight Oats with Fig Spread
Title
  • ½ cup Roasted Pecans
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Light Brown Sugar
  • 2 tsps Vanilla Powder
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • ¼ cup Cream
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 cup Rolled Oats
  • 2 Tbsps Fig Spread
  • 3 oz Blueberries
step-by-step
instructions
1 Toast the pecans

Roughly chop the pecans. Add the chopped pecans to a medium pan. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly toasted. Turn off the heat.

2 Make the overnight oats

Wash and dry the blueberries. In a large bowl, whisk together the yogurt, maple syrup, cream, vanilla powder, warming spices, sugar, a pinch of salt, and 3/4 cup of water. Add the oats, blueberries, and half the toasted pecans; gently stir until just combined. Divide the prepared oats between two containers, leaving room for the oats to expand. Cover and refrigerate overnight until the oats are soft and fully hydrated.

3 Serve your dish
Serve the finished oats topped with the fig spread and remaining toasted pecans. Enjoy!

Tips from Home Chefs

1 Toast the pecans

Roughly chop the pecans. Add the chopped pecans to a medium pan. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until slightly toasted. Turn off the heat.

2 Make the overnight oats

Wash and dry the blueberries. In a large bowl, whisk together the yogurt, maple syrup, cream, vanilla powder, warming spices, sugar, a pinch of salt, and 3/4 cup of water. Add the oats, blueberries, and half the toasted pecans; gently stir until just combined. Divide the prepared oats between two containers, leaving room for the oats to expand. Cover and refrigerate overnight until the oats are soft and fully hydrated.

3 Serve your dish
Serve the finished oats topped with the fig spread and remaining toasted pecans. Enjoy!
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