Honeycomb pecan overnight oatmeal | food for fall

Although the low temperatures we’re trying to deal with right now are a mark of winter approaching fast, I am holding onto autumn, trying to make the best of it. Join me by trying a series of recipes I believe to be perfect for fall.

This post is the first in a series of three – breakfast, lunch and dinner (+ failproof dessert). They’ve all started from basic, simple recipes which we all know, with added ingredients to make it more on my taste, and more autumny. That’s not a word, I’m sorry.

The story of the honeycomb cinnamon oatmeal starts with the meeting of two ingredients: oats (the non-instant cooking ones, for lazy people) and chocolate soya milk (hey, whatever floats your boat, you can use dairy milk). In the evening, mix them in a bowl and place it in the fridge, let them sort their stuff out, and welcome them with a smile in the morning. Congrats, you’ve made overnight oats! Now, let’s add some flavor.


Quickly stir a teaspoon of cinnamon in a tablespoon of coconut sugar or brown sugar, and sprinkle it over the oatmeal. If you are lucky, go in the pantry and bring out the walnuts from your grandma’s garden, otherwise settle for the pecan nuts you bought at the grocery store. Now, decide the faith of the nuts: chop them, roast them, smash them… let your imagination flow.* Or, like me, be lazy and leave them whole.


    *no pun intended


Try your best to find real honeycomb from a farmer, as the one you buy in the store is not quite the same. Cut a few slices, depending on how much sweetness you need that day. This recipe makes a quite rich tasting oatmeal, and it’s for certain indulging. It’s great how just a few ingredients can transform a boring food into a delicious breakfast.




Honeycomb pecan overnight oatmeal

Serving Size: 1


  • 1 cup of rolled oats
  • 1 1/2 cup chocolate soya milk (or enough to cover the oats)
  • 1 tablespoon coconut/ brown sugar
  • 1 teaspoon cinnamon
  • 2-3 slices of honeycomb
  • 7-8 pecan nuts


  1. In the evening, mix together the oats with the milk and place in the fridge.
  2. In the morning, mix the coconut sugar and cinnamon and sprinkle over the oatmeal.
  3. Add the honeycomb slices and pecan nuts on top and enjoy!
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