Pecan Pie Overnight Oats

Creamy overnight oats combine Greek yogurt, maple syrup, chia seeds, cinnamon, and crunchy pecans for a make-ahead breakfast with classic pecan pie flavor.

Prep: 10 min · Cook: 5 min · Yield: 2 · Method: No-Cook

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup milk
• 0.5 cup plain greek yogurt
• 0.5 cup pecans
• 3 tablespoons pure maple syrup
• 2 tablespoons chia seeds
• 0.5 teaspoon ground cinnamon
• 0.125 teaspoon kosher salt

Cooking instructions

1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly browned. Transfer them to a cutting board, let cool, and chop; reserve 2 tablespoons for topping. (about 5 min) — Medium heat
2. In a medium bowl, stir together the oats, milk, Greek yogurt, maple syrup, chia seeds, cinnamon, salt, and the remaining chopped pecans until evenly combined. (about 5 min)
3. Divide the mixture between two covered jars or containers. Refrigerate for at least 8 hours, or overnight, until the oats and chia seeds have softened and the mixture is thick and creamy. (about 480 min) — Refrigerated
4. Stir each portion before serving and top with the reserved toasted pecans. Serve cold. (about 2 min)