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.