Maple Cinnamon Pecan Overnight Oats (Printable)
Creamy maple-infused oats with cinnamon and toasted pecans, prepared overnight for effortless breakfast.
# What You 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)
# Steps:
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 the oats to soften and absorb the liquid.
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 using.
05 - Enjoy chilled immediately. Oats can be divided into individual portions for convenient grab-and-go breakfasts throughout the week.
# Expert Advice:
01 -
- Wake up to breakfast thats already waiting, no cooking required
- The textures get better overnight—creamy oats, crunchy pecans, maple that seeps into everything
02 -
- Dont skip the salt—it wakes up all the other flavors
- The oats keep for 3 days, so double the batch for easier mornings
03 -
- Toast the pecans in a dry pan for 3 minutes beforehand—their flavor intensifies dramatically
- Warm the finished oats in the microwave for 30 seconds if cold breakfast feels wrong in winter