Hummingbird Cake Overnight Oats
Classic Southern Hummingbird Cake flavors are transformed into a creamy and nutritious overnight oats recipe. Sweet bananas, tropical pineapple, warm spices, and crunchy pecans are combined with wholesome rolled oats to create a breakfast that’s both delicious and satisfying.
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Servings: 2 servings
Calories: 361kcal
Ingredients
- 1 cup (80 g) rolled oats (not steel cut or quick cooking)
- 1/2 cup (4 ounces) milk of choice
- 1/2 cup (140 g) Greek yogurt
- 1/2 cup (112 g) crushed pineapple
- 1 ripe banana, mashed
- 2-3 tablespoons pecans or walnuts, toasted and chopped
- 3 tablespoons shredded coconut, toasted
- 1 teaspoon pure vanilla extract
- 2 tablespoon sweetener of choice, (maple syrup, honey, agave - add more as needed )
- 2 teaspoons cinnamon
- 1 teaspoon allspice
Instructions
- In a large bowl, combine all the ingredients, stirring until fully incorporated.
- Transfer the mixture to an airtight container and refrigerate for at least 3 hours, or preferably overnight. The longer the oats sit, the softer and more flavorful they become.
- When ready to serve, give the oats a quick stir. Top with a dollop of Greek yogurt, a drizzle of maple syrup, and a sprinkle of additional nuts or granola.
Notes
- Milk Options: Any milk works for this recipe, including cow’s milk, almond, soy, or oat milk.
- Nut Options: You can toast the pecans or walnuts before adding them, or use them raw, depending on your preference.
- Topping Ideas: Add extra toppings like toasted coconut, peanut butter, raisins, dried dates, pepitas, or more nuts for added texture and flavor.
- Protein Boost: For an extra protein kick, mix in half a scoop of vanilla or plain protein powder.
Nutrition
Calories: 361kcal