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Maple Pecan Overnight Oats

Maple pecan overnight oats combine rolled oats, Greek yogurt, chia seeds, and maple syrup in a no-cook breakfast that chills until creamy. Chopped pecans add a crunchy finish just before serving.
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Prep Time 10 minutes
Chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the oats
  • 1 cup oats old-fashioned rolled
  • 1 cup milk
  • 0.5 cup Greek yogurt plain
  • 2 tbsp maple syrup pure
  • 1 tbsp chia seeds
  • 0.5 tsp vanilla extract
  • 0.25 tsp ground cinnamon
  • 1 pinch salt
For the topping
  • 0.25 cup pecans chopped

Equipment

  • 2 16-ounce jars or containers

Method
 

Make the oats
  1. In a medium bowl, stir together the oats, milk, Greek yogurt, maple syrup, chia seeds, vanilla, cinnamon, and salt until evenly combined.
  2. Divide the mixture between two 16-ounce jars or containers.
  3. Cover the jars or containers and refrigerate for at least 6 hours or overnight.
Add the topping
  1. Sprinkle the chopped pecans over the oats just before serving.

Notes

For the best crunch, add the pecans just before serving. Refrigerate covered oats for up to 4 days; freezing is not recommended. For a dairy-free option, use plant-based milk and dairy-free yogurt.