Oat and Pecan Coffee Cup Cake

If you like pecans you are going to love this grab and go Oat and Pecan Coffee Cake in a jar. Aside from toasting the pecans this recipe is oven free, perfect for those warm summer days. Shout out to blogger Liz Moodys for this amazing Oat and Pecan Coffee Cake recipe. recipe.

Ingredients

2 cups fresh pecans

3 cups water

1/2 cup + 2 tablespoons coconut sugar

1 tablespoon vanilla extract

3/4 teaspoon ground cinnamon, divided

Pinch of salt

1 1/2 cups oats

6 tablespoons chia seeds

1 tablespoon avocado oil

Directions

Preheat the oven to 325 degrees Fahrenheit. Spread the pecans out evenly on a parchment-lined pan and toast for 15 minutes, until golden brown and fragrant. Set aside 1/3 of the total nuts (a little less than 3/4 of a cup) and add the remaining 2/3 of the nuts to a dry blender.

Pulse until a rough pecan flour forms.  Remove half of the flour from the blender; set aside. To the remaining flour in the blender, add water, 1/2 cup coconut sugar, vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of salt. Blend until a very smooth pecan “milk” forms.

In a large bowl, stir together oats and chia seeds. Pour pecan “milk” over oats and chia; stir.

Roughly chop the remaining whole toasted pecans and add to a small bowl with the set-aside pecan flour, 2 tablespoons coconut sugar, 1/4 teaspoon cinnamon, and avocado oil. Stir to create a crumble topping.

Store overnight oats mixture in the refrigerator separately from crumble topping. When ready to serve, top the overnight oats generously with the crumble, or layer in a parfait glass. Overnight oats will be ready after 1 hour, or when chia seeds have become gelatinous and will last in the refrigerator for up to 5 day