Georgia Magazine - December 2020 - 37

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Courtesy of the American Pecan Council;
recipe by Julie Fagan of Peanut Butter Fingers
2 tablespoons pecans, chopped
1/2 cup milk, plus additional splash of milk in
the morning
1/2 cup old-fashioned oats
1 tablespoon maple syrup
3/4 tablespoon chia seeds
3 tablespoons plain or vanilla Greek yogurt*
1/8 teaspoon cinnamon
Pinch of sea salt
Toppings: chopped pecans, fresh berries,
pecan butter or additional maple syrup

Combine all ingredients except
toppings together in a bowl or Mason jar,
ensuring that all of the oats have been
coated with the milk. *Note: If you are
using plain Greek yogurt, you may wish to
use more maple syrup in this recipe if you
prefer sweeter oats. Cover and place the
bowl or jar in the refrigerator. Allow oats
to soak overnight.
In the morning, add a splash of milk
and stir everything together again. Top
with additional chopped pecans, fresh
berries, a drizzle of pecan butter or maple
syrup. Serves 1.

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Georgia Magazine - December 2020

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