Orange-Vanilla Overnight Oats with Pecans & Marmalade
Breakfast

Orange-Vanilla Overnight Oats

with Pecans & Marmalade

10 MIN
$13.99 2 Servings
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From the Test Kitchen

These hearty oats feature vibrant blood orange and vanilla powder for a sweet, citrusy flavor combo. 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 orange marmalade and some crunchy pecans.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Orange-Vanilla Overnight Oats with Pecans & Marmalade
Title
  • 1 cup Rolled Oats
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Blood Orange
  • 2 tsps Vanilla Powder
  • 2 Tbsps Orange Marmalade
  • ¼ cup Cream
  • 1 Tbsp Light Brown Sugar
  • ¼ cup Roasted Pecans
step-by-step
instructions
1 Make the overnight oats

Wash and dry the orange; peel and medium dice, discarding the seeds. In a large bowl, whisk together the yogurt, cream (shaking the packet before opening), vanilla powder, sugar, a pinch of salt, and 3/4 cup of water. Add the oats and diced orange; 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.

2 Serve your dish
Serve the overnight oats topped with the orange marmalade and pecans. Enjoy!

Tips from Home Chefs

1 Make the overnight oats

Wash and dry the orange; peel and medium dice, discarding the seeds. In a large bowl, whisk together the yogurt, cream (shaking the packet before opening), vanilla powder, sugar, a pinch of salt, and 3/4 cup of water. Add the oats and diced orange; 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.

2 Serve your dish
Serve the overnight oats topped with the orange marmalade and pecans. Enjoy!
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