In Other News…<\/strong> This week, I’m running a special 2016 kick-off deal on my 8-week One Ingredient Transformation Course<\/a>. You can join for a reduced price, get my 270-page Archive Cookbook for free, AND bring a friend to join the course alongside you at no charge. This special is only available until this Sunday and you can check it out here: One Ingredient Transformation Course 2016 Deal \u00bb<\/a><\/p>\n Makes one big serving<\/strong><\/p>\n One reason I love overnight oats is because they’re incredibly simple: just throw everything in a 1-pint mason jar (or other similarly sized container with a lid), shake, and allow to sit overnight. Done! However, let’s go through this process step by step because these pecan pie oats do have a few specific instructions…<\/p>\n In the mason jar, first combine the wet ingredients: almond milk, almond butter, vanilla, and stevia. The almond butter adds a ton of creaminess, but it needs to be somewhat dissolved in the milk, for best results. To make that happen, seal the jar and shake until the butter is somewhat incorporated with the milk. Depending on the type of almond butter, you may need to slightly warm this mixture. <\/p>\n Next add in everything else: rolled oats, chopped pecans, chopped date(s), a few banana slices and the optional shredded coconut \/ cinnamon. Seal and Shake the jar until all the ingredients are fairly well-mixed into the liquid. Then, pop in the fridge and allow to chill overnight!<\/p>\n In the morning, you’ll wake up to a ready-made breakfast. So pick up a spoon and enjoy. I actually prefer overnight oats chilled, straight out of the fridge. However, they can also be heated using your favorite method (microwave, stovetop, etc.). If you’re feeling ambitious, top with a little more banana, coconut, and cinnamon. <\/p>\n It’s true! Three years into the food blogging game and I’ve finally jumped on the overnight oats bandwagon. In fact, I first tried overnight oats less than a month ago… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":7707,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[29],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/7702"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=7702"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/7702\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/7707"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=7702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=7702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=7702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"PecanOvernightOats\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/01\/PecanOvernightOats.jpg\")
<\/p>\n![\"PecanOvernightOatsTop\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/01\/PecanOvernightOatsTop.jpg\")
<\/p>\nIngredients:<\/h4>\n
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Step One<\/h4>\n
Step Two<\/h4>\n
Step Three<\/h4>\n
![\"PecanOvernightOatsClose\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/01\/PecanOvernightOatsClose.jpg\")
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