Maple Cinnamon Pecan Overnight Oats (Printable Version)
Creamy oats infused with maple syrup and warm cinnamon, topped with crunchy pecans for a wholesome make-ahead breakfast.
# Ingredient List:
→ Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or non-dairy)
03 - 1/2 cup plain Greek yogurt (or plant-based yogurt)
04 - 2 tablespoons pure maple syrup
05 - 1/2 teaspoon ground cinnamon
06 - 1 teaspoon vanilla extract
07 - Pinch of salt
→ Toppings
08 - 1/3 cup pecans, chopped
09 - 2 tablespoons maple syrup (for drizzling)
10 - 1/2 teaspoon ground cinnamon
11 - Fresh fruit (optional, e.g., sliced banana or berries)
# Directions:
01 - In a medium bowl or jar, combine the rolled oats, milk, Greek yogurt, maple syrup, ground cinnamon, vanilla extract, and salt. Stir thoroughly until fully incorporated.
02 - Cover the container and refrigerate for at least 8 hours or overnight to allow oats to soften and flavors to meld.
03 - In the morning, stir the oats well. If the mixture is too thick, add a splash of milk to reach your desired consistency.
04 - Top with chopped pecans, extra maple syrup, a sprinkle of cinnamon, and fresh fruit if desired.
05 - Enjoy chilled. Oats can be divided into individual servings for grab-and-go breakfast.
# Expert Tips:
01 -
- You literally wake up to breakfast already made, which feels like cheating but is actually just smart planning
- The texture evolves overnight into something creamier than any cooked oatmeal I have ever managed
02 -
- Taking two minutes to toast the pecans in a dry skillet before topping transforms them from okay to absolutely incredible
- The recipe doubles and triples beautifully for meal prep, so do not hesitate to make enough for the whole week
03 -
- Use wide-mouth mason jars if you plan to eat straight from the container, regular mouths make getting that last spoonful frustrating
- Mix everything in the jar you will store it in to save dishes, because less cleanup means you will actually make it again