The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
I have a confession… I have never had overnight oats. I’ve eaten oatmeal probably a thousand times, but never this and now that I’ve tried it, I realize what I’ve been missing. It’s so easy! The standard recipe uses yogurt, but I used a tofu mousse instead! Don’t knock it until you try it!
I love pumpkin season, so I wanted to use some pumpkin puree with this recipe. The only issue that I typically have with pumpkin in sweet dishes is that it’s not sweet enough, so I used agave nectar and bananas to make it an oh-so nice and cheery morning breakfast!
- 16 oz. firm tofu
- 2 ripe bananas
- 1/4 cup pumpkin puree (for step 3)
- 1/2 cup pumpkin puree (for step 6)
- 2 Tbsp. whipped cream cheese
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 2 Tbsp. agave nectar
- 1 cup rolled oats
- 1/2 cup chopped pecans
- 1/4 cup agave nectar (for layering)
- Place tofu in a food processor and blend until creamy.
- Add bananas and process until smooth.
- Add the agave nectar, vanilla extract and 1/4 cup of pumpkin puree and blend until smooth.
- To build the layers, I recommend using a large Mason jar. See the picture above for layer reference!
- Start by adding the pecans to the bottom of the Mason jar.
Scoop a cup of tofu mixture over the pecans.
- Add 1/2 cup of pumpkin puree followed by the second measurement of agave nectar.
- Pour the oats until they reach the top of the jar. Make sure there is a little space left at the top so that you can stir.
- Stick a large spoon down to the bottom of the jar to dredge up the bottom layer of pecans and mix until all layers are combined.
- Place in the fridge overnight. This mixture can last in up to 5 days.