Maple Cinnamon Pecan Overnight Oats (Printable)
Creamy maple cinnamon oats with crunchy pecans, prepared the night before for quick mornings.
# What You'll Need:
→ 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 such as sliced banana or berries (optional)
# How to Make It:
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 all ingredients are well incorporated and the mixture is uniform.
02 - Cover the container tightly and refrigerate for at least 8 hours or overnight to allow the oats to soften and absorb the liquid completely.
03 - In the morning, stir the oats thoroughly. If the mixture appears too thick, add a small splash of milk and stir until you reach your desired creamy consistency.
04 - Top each serving with chopped pecans, drizzle with additional maple syrup, sprinkle with extra cinnamon, and add fresh fruit if desired. Serve chilled and enjoy immediately.
# Expert Advice:
01 -
- Breakfast practically makes itself while you sleep
- The pecans stay perfectly crunchy even after sitting overnight
02 -
- Skip steel cut oats entirely, they stay unpleasantly chewy no matter how long they soak
- The texture improves after the first 4 hours but reaches peak creaminess at 8 hours
03 -
- Measure the oats and liquid by weight for consistency, but volume works fine too
- The pecans stay crunchy if added just before serving, never mix them in the night before