I’m a big believer in doing things the easy way, especially when it comes to breakfast. My mornings are usually a blur of packing lunches and making sure everyone gets out the door with matching shoes. The last thing I want to do is stand at the stove making oatmeal while my coffee gets cold.
That’s where overnight oats come in. I mix everything up the night before, stick it in the fridge, and wake up to breakfast that’s already done. No stirring, no waiting, no dishes piling up before I’ve even had my first sip of coffee.
This maple cinnamon version tastes like fall in a jar. The pecans add a nice crunch, and the maple syrup gives it just enough sweetness without making it taste like dessert. Plus, it keeps me full until lunch, which means I’m not raiding the snack drawer by 10 a.m.
Why You’ll Love This Overnight Oats
- Make-ahead breakfast – Just mix everything the night before, and you’ll have a ready-to-eat breakfast waiting for you in the morning—no cooking required.
- Quick 5-minute prep – This recipe comes together in minutes, making it perfect for busy mornings when you need something nutritious but don’t have time to cook.
- High in protein – With Greek yogurt and almond butter, these overnight oats will keep you full and satisfied until lunch.
- Naturally sweetened – The maple syrup, molasses, and brown sugar give you just the right amount of sweetness without any artificial ingredients.
- Cozy fall flavors – The cinnamon and pecan combination tastes like autumn in a jar, making your mornings feel a little more special.
What Kind of Oats Should I Use?
For overnight oats, you’ll want to stick with old-fashioned rolled oats rather than quick oats or steel-cut oats. Rolled oats have the perfect texture for soaking overnight – they soften up nicely while still maintaining a bit of chew, so you won’t end up with mushy oatmeal in the morning. Quick oats tend to get too soggy and lose their texture, while steel-cut oats won’t soften enough even after sitting in the fridge all night. You can find rolled oats in any grocery store, and both regular and gluten-free varieties work equally well for this recipe.
Options for Substitutions
This recipe is pretty forgiving and works well with a few simple swaps:
- Oats: Stick with rolled oats or old-fashioned oats for the best texture. Steel-cut oats won’t soften properly overnight, and instant oats will turn mushy, so those aren’t great options here.
- Almond butter: Any nut or seed butter works great – try peanut butter, cashew butter, or sunflower seed butter if you have a nut allergy. They’ll all give you that creamy richness.
- Greek yogurt: Regular yogurt, skyr, or even dairy-free yogurt alternatives like coconut or almond yogurt work fine. Just note that non-Greek yogurt will be a bit thinner.
- Milk: Use whatever milk you prefer – dairy, almond, oat, soy, or coconut milk all work equally well. The consistency stays about the same.
- Maple syrup: Honey or agave nectar make good substitutes if you’re out of maple syrup. You can also use a bit more brown sugar if that’s all you have on hand.
- Pecans: Walnuts, almonds, or even chopped cashews work nicely here. Toast them lightly for extra flavor if you have time.
Watch Out for These Mistakes While Making
The biggest mistake with overnight oats is not using enough liquid, which leaves you with a thick, pasty texture that’s hard to eat – aim for a 1:1 ratio of oats to liquid, and if your oats look too thick in the morning, just stir in a splash more milk to loosen them up.
Another common error is skipping the overnight rest and trying to eat them after just an hour or two, but the oats really need at least 6-8 hours to soften properly and develop that creamy texture.
When making the pecan topping, be careful not to overheat the almond butter mixture in the microwave or it can separate and become oily – start with just 10 seconds and check before adding more time.
Finally, don’t add the pecans until you’re ready to eat, as putting them on the night before will make them soggy and chewy instead of crunchy.
What to Serve With Overnight Oats?
Overnight oats are pretty filling on their own, but I love adding fresh fruit on top right before eating – sliced bananas, berries, or diced apples all work great with the maple cinnamon flavors. If you want to make it more of a complete breakfast spread, serve it alongside a cup of hot coffee or tea and maybe some scrambled eggs or turkey sausage for extra protein. You can also set out a little toppings bar with extra nuts, a drizzle of honey, or some coconut flakes so everyone can customize their bowl. For a weekend brunch, I’ll sometimes serve overnight oats with a side of fresh fruit salad or a smoothie to round out the meal.
Storage Instructions
Store: These overnight oats are perfect for meal prep! Keep them in an airtight container or mason jar in the fridge for up to 5 days. I like to make a batch on Sunday night so I have breakfast ready all week long.
Make Ahead: The beauty of overnight oats is that they’re meant to be made ahead. Just mix everything together the night before and let the oats soak up all those good flavors while you sleep. If you’re prepping multiple servings, wait to add the pecans until you’re ready to eat so they stay nice and crunchy.
Serve: You can enjoy these straight from the fridge for a cool, creamy breakfast, or warm them up in the microwave for about 30-45 seconds if you prefer them hot. Add a splash of milk if they’ve thickened up too much overnight.
| Preparation Time | 5-10 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 18-22 g
- Fat: 25-30 g
- Carbohydrates: 80-95 g
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Ingredients
For the oats:
- 1.25 cups oats (I always use Bob’s Red Mill old fashioned rolled oats)
- 1 tbsp almond butter
- 2 tsp cinnamon
- 1.5 tsp vanilla
- 2.5 tbsp maple syrup
- 0.5 cup greek yogurt (use Fage 5% for a much creamier texture)
- 0.75 cup milk
- Pinch of salt
For the topping:
- 1 tbsp almond butter (I prefer Barney Butter for a smooth glaze)
- 1 tsp molasses
- 1 tsp brown sugar
- 2 tbsp pecan halves (toasted in a dry pan for 3 minutes for better aroma)
Step 1: Toast the Pecans and Prepare the Glaze
- 2 tbsp pecan halves
- 1 tbsp almond butter
- 1 tsp molasses
- 1 tsp brown sugar
Toast the pecan halves in a dry skillet over medium heat for about 3 minutes, stirring occasionally, until fragrant and lightly golden—this brings out their natural oils and deepens their flavor.
While the pecans cool slightly, combine the almond butter, molasses, and brown sugar in a small bowl.
Microwave this mixture for 10-15 seconds until it’s warm and loosened, then stir until smooth and pourable.
Set both aside to cool completely.
Step 2: Mix and Assemble the Overnight Oats Base
- 1.25 cups oats
- 1 tbsp almond butter
- 2 tsp cinnamon
- 1.5 tsp vanilla
- 2.5 tbsp maple syrup
- 0.5 cup greek yogurt
- 0.75 cup milk
- Pinch of salt
In a large mixing bowl, combine the oats, 1 tbsp almond butter, cinnamon, vanilla, maple syrup, Greek yogurt, milk, and a pinch of salt.
Stir well until everything is evenly combined and no dry oats remain.
I always add the wet ingredients first to help the oats absorb the flavors more evenly.
Divide the mixture between two jars or containers with lids, pressing down gently to ensure everything is mixed together.
Step 3: Refrigerate and Finish Before Serving
- oat mixture from Step 2
- almond butter glaze from Step 1
- toasted pecans from Step 1
Cover the jars and refrigerate overnight (or at least 4 hours, though overnight gives the best texture).
In the morning, stir the oats and add a splash of milk if they seem too thick.
Drizzle the cooled almond butter glaze from Step 1 over the top of each jar, then sprinkle the toasted pecans over the glaze.
Serve chilled or heat in the microwave for 1-2 minutes if you prefer warm oats.
Homemade Maple Cinnamon Pecan Overnight Oats
Ingredients
For the oats::
- 1.25 cups oats (I always use Bob's Red Mill old fashioned rolled oats)
- 1 tbsp almond butter
- 2 tsp cinnamon
- 1.5 tsp vanilla
- 2.5 tbsp maple syrup
- 0.5 cup greek yogurt (use Fage 5% for a much creamier texture)
- 0.75 cup milk
- Pinch of salt
For the topping::
- 1 tbsp almond butter (I prefer Barney Butter for a smooth glaze)
- 1 tsp molasses
- 1 tsp brown sugar
- 2 tbsp pecan halves (toasted in a dry pan for 3 minutes for better aroma)
Instructions
- Toast the pecan halves in a dry skillet over medium heat for about 3 minutes, stirring occasionally, until fragrant and lightly golden—this brings out their natural oils and deepens their flavor. While the pecans cool slightly, combine the almond butter, molasses, and brown sugar in a small bowl. Microwave this mixture for 10-15 seconds until it's warm and loosened, then stir until smooth and pourable. Set both aside to cool completely.
- In a large mixing bowl, combine the oats, 1 tbsp almond butter, cinnamon, vanilla, maple syrup, Greek yogurt, milk, and a pinch of salt. Stir well until everything is evenly combined and no dry oats remain. I always add the wet ingredients first to help the oats absorb the flavors more evenly. Divide the mixture between two jars or containers with lids, pressing down gently to ensure everything is mixed together.
- Cover the jars and refrigerate overnight (or at least 4 hours, though overnight gives the best texture). In the morning, stir the oats and add a splash of milk if they seem too thick. Drizzle the cooled almond butter glaze from Step 1 over the top of each jar, then sprinkle the toasted pecans over the glaze. Serve chilled or heat in the microwave for 1-2 minutes if you prefer warm oats.
