Overnight Oats Maple Pecan Recipe – Easy Cozy Cinnamon Breakfast

Let me paint you a picture—the sweet scent of maple syrup and toasted pecans swirling through my kitchen, mingling with the warm, spicy hint of cinnamon as I open my fridge in the morning. It’s the kind of aroma that makes you want to wrap yourself in a blanket, clutch your favorite mug, and savor every spoonful. The first time I made these overnight oats maple pecan with cinnamon, I was chasing comfort on a blustery fall morning, and honestly, I was instantly hooked. You know that feeling—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe isn’t just another breakfast—it’s pure, nostalgic comfort. When I was knee-high to a grasshopper, my grandma would stir together oats and nuts for a simple, hearty breakfast, but she never had the magic combo of creamy overnight oats laced with maple and cinnamon. I stumbled upon this cozy twist during a rainy weekend, trying to recreate that feeling of family warmth, and I wish I’d discovered it years ago. My family couldn’t stop sneaking spoonfuls straight from the jar (and I can’t really blame them). Even my picky eater gave me the “can we have this every day?” look. It’s become a staple for lazy Sundays, gifting to friends, and those mornings when you just need a little extra hug in a bowl.

Honestly, overnight oats maple pecan with cinnamon feels dangerously easy. It’s perfect for potlucks, a sweet treat for your kids, or just to brighten up your Pinterest breakfast board. Whether you’re rushing out the door or planning brunch with friends, this recipe delivers every single time. I’ve tested it more times than I can count (in the name of research, of course), and it’s now my go-to for family gatherings and cozy mornings. You’re going to want to bookmark this one—trust me, it feels like a warm hug with every bite.

Why You’ll Love This Overnight Oats Maple Pecan Recipe

After years of recipe trials and breakfast experiments, I can honestly say this cozy overnight oats maple pecan with cinnamon is chef-tested, family-approved, and absolutely irresistible. Here’s why it stands out:

• Quick & Easy: Mix it up in just 5 minutes, let the fridge do the work overnight, and breakfast is ready before your coffee finishes brewing.
• Simple Ingredients: Nothing fancy—just wholesome oats, real maple syrup, crunchy pecans, and warming cinnamon. Most of these are already hanging out in your pantry.
• Perfect for Any Occasion: Whether it’s a holiday morning, a school-day rush, or a cozy brunch with friends, these overnight oats fit right in.
• Crowd-Pleaser: Kids adore the sweet maple flavor, adults swoon over the nutty crunch, and picky eaters? They don’t even notice the healthy stuff.
• Unbelievably Delicious: Creamy oats soak up all that maple goodness, pecans add crunch, and cinnamon brings pure comfort. It’s the kind of breakfast that makes you close your eyes after the first bite.

What makes my version different? I use thick rolled oats for the best texture, a hint of vanilla extract for depth, and a touch of salt to balance the sweetness. The pecans are lightly toasted (trust me, that tiny step makes a big difference!), and the cinnamon is just enough to make you feel warm inside. This isn’t just another oat recipe—it’s my best, most soul-soothing version. If you’ve ever wanted breakfast to be both simple and special, this overnight oats maple pecan recipe is your ticket.

I’ve shared jars of these oats at family gatherings, and they always disappear fast. You don’t need a fancy background—just a love for tasty, comforting food. It’s healthy, fast, and customizable, so you can impress guests without breaking a sweat. Honestly, it’s breakfast reimagined—same comforting flavors, just way easier and better for you. Once you try it, you’ll understand why it’s the one recipe I always come back to.

What Ingredients You Will Need

This overnight oats maple pecan with cinnamon recipe uses a handful of simple, wholesome ingredients to deliver bold flavor and a satisfying, creamy texture—without any fuss. Most are pantry staples, and there’s plenty of room for substitutions if you need them.

• Rolled oats (old-fashioned oats, not quick or steel-cut)—1 cup (100g) (for creamy, hearty texture)
• Milk (dairy or unsweetened almond, oat, or cashew)—1 cup (240ml) (choose your favorite; almond milk gives a light, nutty flavor)
• Greek yogurt (plain or vanilla)—1/2 cup (120g) (adds protein and tang; use coconut yogurt for dairy-free)
• Maple syrup (preferably pure, Grade A)—2-3 tablespoons (30-45ml) (for natural sweetness—go for real maple, not pancake syrup!)
• Pecans (chopped and lightly toasted)—1/3 cup (40g) (toasting boosts flavor and crunch)
• Chia seeds—1 tablespoon (10g) (optional; thickens and adds fiber)
• Cinnamon (ground)—1-1/2 teaspoons (3g) (warm, spicy comfort)
• Salt—pinch (balances sweetness, don’t skip!)
• Vanilla extract—1/2 teaspoon (2ml) (optional, for depth of flavor)

Topping Options:

• Extra pecans (whole or chopped)
• Fresh berries (strawberries, blueberries, raspberries—seasonal swap!)
• Banana slices (for extra sweetness and creamy texture)
• Drizzle of maple syrup (for serving)

Ingredient Tips: I recommend Bob’s Red Mill for oats—they always turn out perfectly creamy. For the maple syrup, look for Grade A dark amber if you want bold flavor. Toast pecans in a dry skillet for 2-3 minutes (don’t wander off, they burn fast). If you need it gluten-free, just check your oats’ label. You can swap in almond butter for a richer finish or use coconut milk for a tropical twist. In summer, go wild with fresh berries instead of pecans! The best part? This recipe is forgiving, so use what you have.

Equipment Needed

You don’t need fancy equipment for overnight oats maple pecan with cinnamon—just a few basic kitchen tools. Here’s what I reach for every time:

• Mixing bowl (medium size, for easy stirring)
• Measuring cups and spoons (accuracy matters for oats-to-liquid ratio!)
• Spatula or spoon (for mixing ingredients together—wooden spoons work great)
• Jars or containers with lids (mason jars, glass meal prep containers, or even old jam jars—so handy for grab-and-go)
• Small skillet (for toasting pecans—optional, but totally worth it)
• Refrigerator (obviously, for overnight chilling)

If you don’t have mason jars, use any bowl or container with a tight lid. I’ve used everything from recycled yogurt tubs to Tupperware, and it all works! For toasting nuts, my cast iron skillet is my go-to, but a regular nonstick pan does the trick. Maintenance tip: wash your jars right after eating to avoid sticky syrup residue (learned that the hard way). If you’re on a budget, skip the cute jars—just use what you have. The oats don’t mind!

Preparation Method

1. Toast the pecans (optional but highly recommended): Heat a small skillet over medium heat. Add chopped pecans and stir for 2-3 minutes until fragrant and lightly browned. Immediately transfer to a plate to cool. The kitchen will smell amazing!
2. Combine dry ingredients: In a medium mixing bowl, add 1 cup (100g) rolled oats, 1 tablespoon (10g) chia seeds, 1-1/2 teaspoons (3g) ground cinnamon, and a pinch of salt. Stir to evenly distribute the cinnamon and chia. If you skip chia seeds, the oats will be a little looser—still delicious.
3. Add wet ingredients: Pour in 1 cup (240ml) milk of choice, 1/2 cup (120g) Greek yogurt, 2-3 tablespoons (30-45ml) pure maple syrup, and 1/2 teaspoon (2ml) vanilla extract. Stir until everything is well combined and creamy. It should look a bit soupy—don’t worry, it thickens overnight.
4. Fold in pecans: Add the toasted (or raw) pecans, reserving a few for topping if you like. Mix gently so they’re evenly spread through the oats.
5. Portion into jars: Spoon the mixture into 2 large jars or 3 smaller containers. Leave at least 1-inch (2.5cm) space at the top for toppings—trust me, you’ll want extra pecans in the morning!
6. Seal and chill: Cover tightly and refrigerate overnight, or for at least 6 hours. The oats soak up all the flavors and thicken to a dreamy, creamy texture. If you’re in a hurry, 4 hours works in a pinch—but overnight always wins.
7. Serve: In the morning, give the oats a quick stir. Add toppings—extra pecans, a drizzle of maple syrup, a sprinkle of cinnamon, fresh berries, or banana slices. Enjoy cold, or microwave for 30 seconds if you want it warm (just loosen with a splash of milk first).

Prep Notes & Troubleshooting: If your oats seem too thick, add a splash of milk and stir. Too thin? Next time, use less liquid or add more chia seeds. The oats should be creamy, not runny or dry. If you see separation, just mix well before serving. And hey, don’t stress—overnight oats are forgiving! I’ve made every mistake and they still taste fantastic.

Time Estimates: Toasting pecans: 2-3 minutes. Mixing: 5 minutes. Chilling: 6-8 hours (overnight is best). Total hands-on time: under 10 minutes.

Personal tip: Prep multiple jars at once for the week—it saves time and stops the morning scramble. This overnight oats maple pecan recipe is perfect for meal prepping, and every jar feels like a treat!

Cooking Tips & Techniques

Here’s what I’ve learned after dozens of batches of overnight oats maple pecan with cinnamon—plus a few goofs along the way!

• Use rolled oats, not quick oats: Quick oats turn mushy and lose texture overnight. Rolled oats stay creamy with a little bite—so much better.
• Toast your pecans: Skipping this step is tempting, but it’s worth it for the flavor boost. Just don’t walk away—pecans burn fast (I’ve ruined a batch or two!).
• Balance the liquid: Too much milk makes the oats soupy, too little makes them dry. Stick to the recipe, but adjust to your liking after the first batch. I always err on the creamy side—you can add more milk later.
• Layer toppings for crunch: If you add pecans before chilling, they soften. Save some for morning topping if you love that fresh crunch!
• Don’t oversweeten: Maple syrup is potent. Start with 2 tablespoons, taste in the morning, and add more if needed. Too sweet, and you lose the comforting cinnamon warmth.

Common mistakes? Forgetting to stir before serving (the chia seeds settle), using flavored yogurt that clashes with the maple, or skipping the pinch of salt (it really makes a difference!). Timing tip: Mix your oats while prepping dinner—the flavors deepen overnight, but even a few hours gives good results. Multitask by toasting pecans while you measure other ingredients—saves time and keeps things moving.

Consistency tip: Always use the same oat-to-liquid ratio for reliable results. I jot it down on a sticky note inside my pantry (nerdy, but it works!). If your fridge runs cold, the oats thicken more—just stir in extra milk before serving. These little tricks make breakfast smooth and stress-free.

Variations & Adaptations

You can make overnight oats maple pecan with cinnamon your own, no matter your dietary needs or flavor cravings. Here are my favorite ways to switch it up:

• Gluten-Free: Use certified gluten-free oats. The recipe stays the same—easy win!
• Dairy-Free: Swap Greek yogurt with coconut yogurt, and choose almond, oat, or soy milk. I’ve tried it with cashew milk—super creamy!
• Low-Sugar: Reduce maple syrup to 1 tablespoon, and add a handful of fresh berries for natural sweetness.
• Seasonal Twist: In fall, add a pinch of nutmeg and swap pecans for walnuts. In summer, skip the nuts and add peaches or strawberries.
• Flavor Boost: Stir in a tablespoon of almond butter or peanut butter for extra richness. I love mixing in a dash of ground ginger for a spicy kick.
• Different Cooking Method: If you prefer warm oats, microwave the jar for 30-45 seconds in the morning, stirring halfway through. It’s cozy on chilly mornings!
• Allergen Substitutes: Use sunflower seeds instead of pecans for a nut-free version, and coconut milk for dairy allergies.

Personally, my go-to variation is swapping half the pecans with chopped dried cherries in winter. The sweet-tart combo is addictive! Don’t be afraid to experiment—overnight oats are meant to be flexible. Your kitchen, your rules.

Serving & Storage Suggestions

Overnight oats maple pecan with cinnamon taste best cold, straight from the fridge, but you can warm them up if that’s your thing. I like to serve mine in a wide-mouth mason jar, topped with extra pecans, a swirl of maple syrup, and a sprinkle of cinnamon. Looks gorgeous for your Pinterest feed and tastes even better!

Pair with a hot coffee, chai tea, or a glass of fresh orange juice. For a hearty brunch, set out a toppings bar—fresh fruit, yogurt, granola, and nut butters. It’s a hit with kids and guests.

Storage Tips: Store oats in sealed jars in the fridge for up to 4 days. They get creamier as they sit, and the flavors deepen (honestly, day two is even better!). If prepping for the week, make a big batch and portion into jars. Freezing isn’t recommended—the texture gets weird. To reheat, microwave with a splash of milk for 30-45 seconds, stirring halfway through.

Flavor tip: Oats soak up more cinnamon and maple over time. If you love intense flavor, prep a day ahead and let them chill for 24 hours. You’ll be amazed at how delicious they get!

Nutritional Information & Benefits

Each serving of overnight oats maple pecan with cinnamon packs a nutritious punch—around 320 calories, 8g protein, 9g fiber, and 15g healthy fats (pecans and chia seeds FTW!). It’s naturally gluten-free (if you choose the right oats) and can be made dairy-free easily.

Pecans deliver heart-healthy fats and antioxidants, oats provide steady energy and digestion-friendly fiber, and cinnamon is known for supporting blood sugar balance. Maple syrup offers natural sweetness with trace minerals. Watch for allergens—pecans and dairy are the main ones, but you’ve got easy swaps.

From a wellness perspective, this breakfast keeps me full for hours, doesn’t spike my blood sugar, and feels like a treat. If you’re watching carbs, cut the maple syrup down and load up on berries. It’s a win for almost every diet!

Conclusion

This overnight oats maple pecan with cinnamon recipe is more than breakfast—it’s a little ritual of comfort and flavor. Warm cinnamon, rich maple, and crunchy pecans come together with almost no work. Whether you’re feeding a crowd or just need a boost to start your day, it’s worth trying.

Customize it for your family, swap ingredients to fit your pantry, and don’t be afraid to get creative. Honestly, I love this recipe because it makes mornings easier and a whole lot cozier. If you give it a try, let me know how you make it your own!

Drop a comment, share with your friends, or tag your version on social. I hope it brings you as much comfort as it does for my family. Here’s to cozy mornings and delicious bites!

Frequently Asked Questions

Can I use steel-cut oats instead of rolled oats?

Steel-cut oats don’t get as soft overnight. If you try them, soak for 24 hours and add extra milk. The texture will be chewier!

How long do overnight oats maple pecan with cinnamon last in the fridge?

They stay fresh for up to 4 days in a sealed container. The flavor gets better with time, but eat them within the week for best texture.

Is it okay to skip the chia seeds?

Absolutely! The oats will be a little less thick, but still creamy and delicious. You can add a spoonful of flaxseed if you want some extra fiber.

Can I make overnight oats maple pecan with cinnamon vegan?

Yes! Use plant-based milk and coconut yogurt. Swap maple syrup for agave if you prefer, but real maple gives the best flavor.

What toppings go best with this recipe?

Extra pecans, banana slices, fresh berries, or even a spoonful of nut butter. A drizzle of maple syrup is always a good idea!

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