Overnight Oats with Pecans (Printable Format)

Creamy oats soaked overnight with candied pecans and a touch of maple syrup for a satisfying start.

# What's Needed:

→ Oats Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk, dairy or plant-based
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 1 tablespoon maple syrup
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt

→ Candied Pecans

08 - 1/2 cup pecan halves
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon water
11 - 1/2 tablespoon unsalted butter
12 - Pinch of cinnamon
13 - Pinch of salt

→ Toppings

14 - 2 tablespoons maple syrup for drizzling
15 - Fresh fruit such as sliced banana or berries, optional

# How To Make It:

01 - In a medium bowl, combine oats, milk, Greek yogurt, chia seeds, 1 tablespoon maple syrup, vanilla extract, and a pinch of salt. Stir thoroughly, cover, and refrigerate overnight or for at least 6 hours.
02 - Line a small baking sheet with parchment paper. In a skillet over medium heat, combine sugar, water, butter, cinnamon, and salt. Stir until sugar dissolves and mixture begins to bubble.
03 - Add pecans and stir to coat thoroughly. Cook for 2 to 3 minutes, stirring constantly, until pecans are toasted and fully coated in the caramelized syrup.
04 - Transfer candied pecans to the prepared baking sheet and spread into a single layer. Allow to cool completely until hardened.
05 - In the morning, stir the oats mixture and divide between two bowls or jars. Top each serving with candied pecans, a drizzle of maple syrup, and fresh fruit if desired. Serve immediately.

# Expert Advice:

01 -
  • You do the real work the night before, so mornings feel like a gift to yourself instead of a scramble.
  • Those candied pecans taste indulgent enough to feel like dessert but wholesome enough to eat without guilt.
  • It's genuinely hard to mess up, even when you're half-asleep and fumbling around the kitchen.
02 -
  • Don't skip stirring the oats in the morning—they compact overnight and need loosening up or they'll feel dense instead of creamy.
  • Make candied pecans in a dry skillet; moisture ruins them, so even a tiny splash of water from rinsing the pan will make them stick together instead of staying separate.
03 -
  • Use real maple syrup, not pancake syrup; the flavor is incomparably richer and worth the extra cost for a small bottle that lasts months.
  • Keep a jar of premade candied pecans in your pantry so you can elevate any breakfast in 30 seconds flat, even on mornings when you don't have energy to make overnight oats.
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