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Bananas Foster Overnight Oats with Pecans
4 Serving Breakfast

Bananas Foster Overnight Oats

with Pecans

This decadent breakfast treat is inspired by the New Orleans dessert of flambéed bananas in a caramelized buttery sauce, served over vanilla ice cream. Crunchy banana chips soak up this flavorful spiced sauce, and pecans add a nutty finish.

Tags: Gluten-Free <600 Calories Soy-Free Low Sodium
SERVINGS
PREP & COOK TIME
10 min
CALORIES
360
FAT
16g
CARBOHYDRATES
48g
PROTEIN
8g

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INGREDIENTS

  1. 1 tsp ground cinnamon (divided)
  2. 2 cup gluten-free rolled oats
  3. 2 tbsp vegan butter
  4. 1 tbsp agave
  5. 1 tsp ground cardamom (divided)
  6. 2 tbsp banana chips
  7. 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt
  8. 1/4 cup pecans
  9. Salt*
  10. 2 cup non-dairy milk*
  11. *Not included
  12. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew), tree nuts (coconut), tree nuts (pecan)
Tools: Small saucepan
SERVINGS
PREP & COOK TIME
10 min
CALORIES
360
FAT
16g
CARBOHYDRATES
48g
PROTEIN
8g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare the overnight oats

Whisk together non-dairy milk, just half the cinnamon, and a pinch of salt in large bowl or container with lid. Stir in oats. Cover and refrigerate oats overnight or for at least 8 hours.

2
Make the bananas foster sauce

Melt butter and agave in small saucepan over medium-low heat. Stir in just ¼ tsp cardamom, remaining cinnamon, bananas, and a pinch of salt. Cook until bananas have softened and sauce is syrupy, 3 to 5 minutes. (TIP: Keep remaining cardamom for your own use.)

3
Serve

Divide overnight oats between 4 serving dishes. Dollop with yogurt and top with bananas foster sauce and pecans.

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