Bananas Foster Overnight Oats
with Pecans
This decadent breakfast treat was 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.
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INGREDIENTS
- 1 tsp ground cinnamon (divided)
- 2 cup gluten-free rolled oats
- 2 tbsp vegan butter
- 1 tbsp agave
- 1 tsp ground cardamom (divided)
- 2 tbsp banana chips
- 5.3 oz Forager Project® Organic Dairy-free Cashewmilk Vanilla Yogurt
- 1/4 cup pecans
- Salt*
- 2 cup non-dairy milk*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
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.
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.)
Divide overnight oats between 4 serving dishes. Dollop with yogurt and top with bananas foster sauce and pecans.
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Neapolitan Overnight Oats with Strawberry Preserves & Cacao Nibs
Joyful Almond Overnight Oats with Chocolate Coconut Cream
