Coconut Pecan Overnight Oats

Not being a morning person, breakfast can be a whirlwind in our home. Luckily, my kids have been making their own breakfasts for ages. Unluckily, it often consisted of boxed cereal, which is a compromise I make in that I buy organic or non-GMO boxed cereals for them, but I still am not entirely thrilled about it. There is a better way to get nutrition in them! And Coconut Pecan Overnight Oats are it!

Coconut Pecan Overnight Oats

I’m sure you’re thinking that you don’t have enough time for steel cut oats. They take so long to cook, after all! I promise you, you can have your oats and eat them, too! This actually was a weekly ritual for me for a while. Sunday night, make the oats. Flavor and fill Mason jars with them, then line them up in the fridge for my daughter. In the morning, all she had to do was grab a jar, dump the contents into a bowl, then reheat at will. Easy!

Coconut Pecan Overnight Oats

But then we started the “microwave experiment” and the daily dose of oats fell to the wayside. With limited counter space and only one electrical outlet to share, we removed our microwave from the kitchen for 4 months. It was supposed to be a permanent change; a giving up of convenience and gaining an appreciation for the traditional ways things have been done. It didn’t last. I brought my Keurig in to work in order to get the microwave back–and I don’t regret it!

Coconut Pecan Overnight Oats

The jars last long enough for you to line up a week’s worth of school- and work-day breakfasts as you get ready for bed Sunday night. After that, it only takes a little while in the microwave to rejuvenate them. You could probably reheat the oats on the stove top, too, but that seems counter-intuitive. If you’re going to dirty a saucepan, you may as well make them fresh every day instead of working on overnight oats. Maybe it’s just me…?

Coconut Pecan Overnight Oats

Here’s to a wonderful day started with a hearty breakfast!

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Coconut Pecan Overnight Oats
Prep time
Cook time
Total time
Author: Carrie @ poet in the pantry
Recipe type: Breakfast
Serves: 7
  • 1 Tablespoon coconut oil
  • 1½ cups steel cut oats
  • ⅓ cup ground flax meal
  • 4 cups water
  • 1 13.5-ounce can coconut milk, shaken
  • ½ teaspoon sea salt
  • ½ cup pecans, chopped
  • 1 cup roasted coconut strips, crumbled
  • ½ cup light brown sugar
  1. Set out 7 half-pint Mason jars and remove tops.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a large, heavy-bottomed pan, heat the coconut oil over medium-high until it’s melted
  4. Add the oats, stir to evenly coat them, and cook over medium-high heat for a few minutes until they smell a little nutty, stirring frequently.
  5. Add the flax meal, water, coconut milk, and salt.
  6. Once it’s started boiling, turn down the heat and simmer for 20 minutes.
  7. While the oats are simmering, place the chopped pecans in a shallow pan and toast in the oven until fragrant, about 7 minutes. Remove and set aside.
  8. After 20 minutes have passed, remove oats from heat and stir in pecans, coconut, and brown sugar.
  9. Ladle into half-pint jars, cover, and let sit on the counter until cooled.
  10. Store in the refrigerator until ready to reheat.
*Mix-ins: This is where you can go crazy. Maple sugar, maple syrup, chocolate chips, walnuts, bananas, apples… So many wonderful ways to jazz it up! Have fun with it!**To reheat: remove lid and heat on high in the microwave for 1 minute, remove and stir. Return to the microwave for 30 seconds, if not heated through.


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    • Jenny on 11 November, 2013 at 9:36 am
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    Ooooo! This looks so good! I have never tried making steel cut oats, because, well, I always thought they took too long, but this doesn’t look bad at all. And I like that you can store it away for the week in the fridge! 🙂

    1. Since you’ll be storing them, you can get away with cooking for less time, too. But I like to get them most of the way to finished before packaging up. And the kids love the convenience!

  1. Yum! I was never a big oat person but these sound delicious. Perfect for the winter.

    1. This time of year is just perfect for warm breakfasts and oats make it so much easier to get what you want in a hurry. Enjoy!

  2. That seems really tasty!

    And don’t beat yourself up about bringing back the microwave… If you try to do EVERYTHING, it’s easy to burn out. It sounds like you compromised and focused on what was the most important: delicious and healthy meals for your family. 🙂

    1. Compromise, right? It could always be a lot worse. And we can’t do it all. Thank you!

  3. I’m not a morning person either…not one bit! I love this idea…it’s genius! My daughter and I love oatmeal…cannot wait to try this!

    1. Let me know what you think! Anything to make mornings easier. Because I want to sleep as late as humanly possible.

  4. This sounds so delicious. I’ve really become such a fan of real oatmeal. I cannot wait to make this – such a great idea for busy mornings even if you don’t have children.

    1. Indeed! My husband is enjoying the convenience of these, too!

  5. These look so good…and your pictures are amazing! Love the jars and kitchen scale. So pretty!
    I can’t wait to try this! Coconut and pecan oatmeal sounds delish!

    1. Thank you! I really love the flavor combination in this batch. I will be posting some variations in the weeks coming, too.

  6. That look SERIOUSLY yummy!!! I’ve always meant to try overnight oats and this might be the recipe to do it!

    1. Let me know what you think of them! My husband and daughter devoured this version rather quickly. 🙂

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