Awaken the Nuts : Place the chopped pecans in a small, dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until they become fragrant and lightly browned. Remove from heat immediately and set aside to cool. This step deepens their flavour.
Combine the Dry Staples : In a medium mixing bowl, add the rolled oats, chia seeds, pumpkin pie spice, and fine sea salt. Stir with a fork to distribute everything evenly.
Create the Flavour Base : In a separate, smaller bowl, peel and mash one full banana until it forms a smooth pulp. Add the date paste and vanilla bean paste, whisking vigorously until the mixture is uniform and creamy.
Hydrate the Base : Pour the unsweetened almond milk into the banana mixture. Whisk thoroughly until the base is smooth and fully liquefied. The extra liquid helps the chia seeds and oats plump up for a creamier result.
Marry the Mixtures : Pour the wet banana-milk mixture into the bowl with the dry oat blend. Use a silicone spatula to fold everything together until no dry spots remain. Stir in about three-quarters of the toasted pecans, reserving the rest for garnish.
Portion and Chill : Divide the oat mixture evenly among the three jars. Seal the lids tightly. Transfer the jars to the refrigerator to set for a minimum of 6 hours, or preferably overnight, until the mixture has thickened to a pudding-like consistency.
Garnish and Serve : When ready to eat, slice the remaining half banana. Top the chilled oats with the fresh banana slices and the reserved toasted pecans. Enjoy directly from the jar.
