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

Lori Powell

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Travis Rathbone; Styling: Megan Hedgpeth

Recipe Summary

prep:
20 mins
chill:
7 hrs
total:
7 hrs 20 mins
Yield:
Serves 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

515 calories; fat 14g; saturated fat 3g; cholesterol 9mg; fiber 10g; protein 15g; carbohydrates 85g; sodium 93mg; iron 4mg; calcium 180mg.
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