Maple Cinnamon Pecan Overnight Oats (Printer-Friendly)
Creamy oats infused with maple syrup and cinnamon, topped with crunchy pecans. Prepare the night before for an effortless wholesome breakfast.
# 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 (optional, e.g., sliced banana or berries)
# 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 well until fully incorporated and smooth.
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 thoroughly. If mixture is too thick, add a splash of milk to reach 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 convenient grab-and-go breakfast.
# Expert Advice:
01 -
- Breakfast practically makes itself while you sleep
- The maple cinnamon combination tastes like a cozy hug in a bowl
02 -
- The oats continue softening the longer they sit, so three days in the fridge is really the maximum
- Watery yogurt brands will make the final texture too loose, so choose something thick and creamy
03 -
- Toast the pecans in a dry pan over medium heat for three minutes, watching closely so they do not burn
- Let the oats sit at room temperature for ten minutes before eating if you prefer them less chilly