This recipe came about when I was looking for a new way to serve overnight oats for my pop-up brunch. Carrot cake overnight oats are one of my favourites, so I thought why not try making a hummingbird cake version. If you haven’t heard of hummingbird cake, it is similar to a carrot cake, but instead of carrots, contains pineapple, banana and chopped pecans. It is usually spiced with all spice, vanilla and cinnamon and finished with a cream cheese frosting. Even if I say so myself, this was a huge success, possibly my new favourite breakfast. I caramelised some of the pineapple for an extra treat, but the oats taste just as good without.
You can find my original carrot cake oats recipe click here
Hummingbird cake overnight oats – serves 3 to 4
3 dl/ 300 ml organic gluten free oats
3.5 – 5 dl/ 350 – 500 ml almond milk
a good pinch of salt
1/2 tsp cinnamon
a good pinch of allspice
a couple of drops of vanilla extract/ a good pinch of vanilla powder
1 ripe banana
1 small fresh pineapple, cored and peeled
3 – 4 tbsp maple syrup
a handful of toasted pecan nuts, chopped, to serve
Add the oats, 350 ml of milk, salt, vanilla, cinnamon and all spice to a bowl, stir well, cover and refrigerate overnight to soften.
The following day, take half the pineapple and chop/ crush, before grating the banana and adding both to the oat mixture. If the overnight oats are too thick, stir in a little extra milk.
Slice the remaining pineapple into chunks. Heat the maple syrup in a pan of a medium heat, before adding the pineapple and caramelising on each side. Be careful no to over heat the syrup or it will burn.
Serve the oats topped with the caramelised pineapple and a sprinkling of pecan nuts.