Did I say that Apple Toffee was my favorite flavor of overnight oats? Well, I have a new favorite! This Sugared Pecan & Cranberry version was delicious!
Making the sugared pecans only takes about 10 minutes and is well worth the effort. A little water, sugar, cinnamon, and a dash of salt creates crunchy, sweetened pecans. It was hard not to gobble them all up right away instead of saving them for the oatmeal. Make sure you cook them long enough that the water has been evaporated and the sugar mixture is bubbly and frothy.
It is also important that you immediately transfer the pecans to a piece of wax paper when done cooking. Otherwise they will become stuck in your pan.
I put half of the pecans and cranberries in the oats overnight and saved the other half to pour on top in the morning.
The combination of sugared pecans and tart cranberries gives these oats a sweet taste with a crunchy and chewy texture.
Sugared Pecan & Cranberry Overnight Oats
Overnight oats with crunchy, sugared pecans and dried cranberries
- 3/4 cup old-fashioned oats
- 1 ts flaxseed
- 2 Tb dried cranberries
- 3/4 cup milk
- 2 Tb pecan pieces
- 2 Tb sugar
- 1 Tb water
- 1 dash ground cinnamon
- 1 dash salt
1. To make sugared pecans, combine pecans, sugar, water, cinnamon, and salt in a small saucepan. Cook over medium-high heat, stirring frequently, until water is evaporated and mixture is bubbly, about 10 minutes. Immediately transfer the pecans to a piece of wax paper to cool.
2. Pour oats into a mason jar or another jar with a tight-fitting lid. Add flaxseed, half of the sugared pecans, and 1 Tb of dried cranberries. Pour in the milk, seal the lid, and shake until well combined. Place the jar in the fridge overnight. Reserve the remaining pecans and cranberries to add on top the following morning.