We love overnight oats and this recipe has worked its way to the top of our breakfast favorites list.
They are easy to prepare, create a ready to-go breakfast you can grab straight out of the fridge and head out the door with.
Make them in a mason jar or air tight container, throw them in your bag with a spoon and go.
The maple pecan topping says optional, but you’re going to want to try it.
Savory, crunchy and sweet are all wonderful for breakfast.
Pro tip: Make at least 5 of these at a time. Our photographer extraordinaire may or may not have had made ten in the last three days.
Healthy, delicious, simple and fast breakfast options for busy families are always a win in our book.
Try them out with your family and let us know how it goes.
Maple Pecan Overnight Oats
1/3 cup muesli or gluten-free oats
1 tbsp chia seeds
1/2 cup non-dairy milk
1 tsp maple syrup
2 tbsp pecans, chopped
1 tsp cinnamon
pinch of sea salt
Optional Maple Pecan Topping:
1/2 cup pecans
1 tbsp + 1 tsp maple syrup
1/2 tsp ground cinnamon
Place all of the ingredients in a mason jar or other container with a tightly fitted lid and give them a good stir. Cover and refrigerate overnight or for at least 3 hours.
In the morning, add additional liquid if you'd like. Serve cold or warm.
To make the optional maple pecans, add the pecans, maple syrup, and cinnamon in a skillet. Heat over medium for 2 to 3 minutes stirring constantly. Remove from heat and spread on a flat surface to cool.
Store in an air-tight container until ready to use. Best if used in 5 days.