Brown Sugar Pecan Overnight Oats
This recipe is for busy people and those who want a healthy, ready-to-eat breakfast. Prepare these the night before for a convenient morning meal that tastes indulgent with brown sugar and pecans.
Equipment
- Mason jar or airtight container
Ingredients
Oats Mixture
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup plain Greek yogurt
- 2 tablespoons brown sugar
- 1/4 cup chopped pecans divided
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
Toppings
- 1 tablespoon maple syrup optional, for serving
- Extra pecans for topping
Instructions
- In a mason jar or airtight container, combine the rolled oats, milk, Greek yogurt, and chia seeds. Stir well to ensure everything is evenly mixed.
- Add the brown sugar, vanilla extract, ground cinnamon, and a pinch of salt to the oat mixture. Stir until the brown sugar is fully incorporated.
- Fold in half of the chopped pecans (about 2 tablespoons), reserving the rest for topping.
- Seal the container tightly with a lid and shake gently to combine all ingredients one final time.
- Refrigerate the oat mixture for at least 4 hours, or preferably overnight (8-12 hours), to allow the oats to absorb the liquid and soften.
- In the morning, remove the container from the refrigerator and give the oats a good stir. Add a splash of milk if you prefer a thinner consistency.
- Top with the remaining chopped pecans, a drizzle of maple syrup if desired, and any additional toppings you like.
- Enjoy cold straight from the jar, or warm it in the microwave for 30-60 seconds if you prefer warm oats.
- Store any leftovers in the refrigerator for up to 3 days in an airtight container.
Notes
I developed this recipe during a busy week when I needed quick breakfast options. The caramel flavor of brown sugar with crunchy pecans gives a good balance of comfort and nutrition. Preparing these on Sunday night makes the week easier.