Overnight Slow Cooker Pecan Pie Oatmeal is a delicious and healthy breakfast recipe that can easily be made in advance!
I can’t think of a better way to welcome fall than with pecan pie overnight oats. This recipe will help you get into the holiday spirit while also keeping you full for hours!
Currently, as I’m writing this, it’s almost the middle of October and it’s still in the 90s in Georgia. However, there is a cooldown in the forecast – FINALLY!
Back to the oats, these oats are simple to make (throw everything in the slow cooker!) and the taste is on point for the name – pecan pie.
If using an Instant Pot, add all ingredients to your Instant Pot and cook on manual, high pressure for 10 minutes. Allow natural release.
This will seem like a LOT of oats when you wake up to stir them. Don’t panic. If you used two cups of oats (like the recipe calls for) this recipe makes 8 servings. The easiest thing to do is to weigh the entire batch on a food scale and divide the weight by 8 to get the proper serving. Ours came to around 225 grams per serving but this can vary depending on the ingredients used and the liquid.
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- Spray crockpot with coconut oil spray to prevent sticking
- If you didn’t buy pecan pieces, crush up whole pecans if desired
- Add all ingredients to the crockpot and stir
- Cook on low for 7 hours
- Once cooked, stir until combined
If you feel like your oats are still not sweet enough with the maple syrup and coconut sugar, add stevia as necessary