Photo: Travis Rathbone; Styling: Megan Hedgpeth
Prep Time
20 Mins
Chill Time
7 Hours
Total Time
7 Hours 20 Mins
Yield
Serves 2

Use old-fashioned oats for a thick texture. The quick-cooking kind can get too mushy.

How to Make It

In a large bowl, stir together oats, buttermilk, milk, syrup, vanilla and cinnamon. Divide between 2 2-cup-capacity containers. Cover and refrigerate for at least 7 hours or overnight.

Preheat oven to 350°F. Spread pecans on a small baking sheet and bake, stirring once, until toasted and fragrant, 8 to 10 minutes. Transfer to a small bowl and let cool.

In a small bowl, stir together fruit and lemon juice; divide between 2 small containers. Cover and refrigerate. Just before serving, stir oats mixture and top with fruit and nuts.
 

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