Pecan Pie Overnight Oats are a healthy, nourishing breakfast with hardly any prep! Creamy overnight oats are topped with a crunchy pecan topping and yogurt. This holiday-inspired breakfast will remind you of homemade pecan pie.
The Easiest Breakfast Recipe Ever!
Have you joined the overnight oats craze? Making overnight oats is so simple and quick, and allows you to have a healthy grab-and-go breakfast ready in the fridge – perfect for busy mornings. You can flavor your oats with all kinds of ways, from peanut butter and chocolate to fruit and chia seeds.
At this time of year, I love serving warmly spiced overnight oats with a hearty, sweet topping. This pecan-pie-inspired version is one of the best: ultra-creamy muesli (or plain oats) soaked in almond milk, cinnamon, and allspice, and topped with a crunchy pecan topping you can whip up in the oven or on the stovetop.
What Are the Benefits of Having Overnight Oats?
There are tons of benefits that come with a bowl of overnight oats. First of all, oats are a filling breakfast option, which can help you maintain a healthy weight. Feeling full will keep you from reaching for snacks throughout the morning. Additionally, overnight oats pack in nutrients like zinc and selenium, which improve health and can protect against infections. On top of that, oats are a good source of fiber, which aids digestion, and carbs, which give you energy.
The Ingredients You’ll Need
The ingredients for this dish are simple enough that you could make it every day. It just may be your new favorite breakfast option!
For the Overnight Oats
- Muesli: You can use oat-based muesli, or gluten-free rolled oats (not quick or steel-cut). I use Bob’s Red Mill Old Country Style Muesli.
- Cinnamon: A small amount of ground cinnamon adds flavor and warmth.
- Allspice: A little goes a long way, so just add a small pinch.
- Milk: Almond milk, or another plant-based milk of your choice.
- Sweetener: I recommend pure maple syrup or honey.
For the Topping
- Pecans: Chopped pecans. You can buy them chopped, or chop them yourself. A food processor makes it easy to chop a lot at once.
- Maple Syrup: Pure maple syrup.
What Is the Best Liquid for Overnight Oats?
While some recipes use water or even juice for overnight oats, I think you get the creamiest results by using something, well, creamy! Plant-based milks like almond milk, cashew milk, coconut milk, and even oat milk (yep!) work well. If you’re not avoiding dairy, then cow’s milk or even goat’s milk can be a good option.
How to Make These Healthy Pecan Pie Overnight Oats
So how do you make overnight oats? To make the oats themselves, all you need to do is stir the ingredients together and let your fridge do the rest. For the topping, you can use your oven or stove. Here’s how.
To Make the Oats
- Mix. Mix the muesli (or oats), milk, spices, and maple syrup in a serving bowl.
- Soak. Cover the bowl, and leave it to soak in the fridge overnight, or for at least 5 hours.
For the Topping
- Oven Method: Preheat the oven to 350°F. While it heats, toss the pecans and syrup together to thoroughly combine them. Then spread the sweetened pecans out on a baking tray, and bake for about 2 minutes. Stir, and bake an additional 2 minutes, or until the nuts are golden and crisp. Watch them carefully so they don’t scorch.
- Stovetop Method: Set a skillet over medium heat. Combine the ingredients the same way as above, but cook them in the skillet, stirring occasionally until the nuts are toasted and crisp. This should take about 3 – 4 minutes.
How to Serve
- Assemble Your Bowl. To serve, place the overnight oats in a bowl, or use the dish you soaked them in. Top with a spoonful of yogurt, and the pecan crumble topping. Add a drizzle of maple syrup for extra sweetness, if desired.
Recipe Tips and Variations
Making overnight oats is fun and simple, and can almost be an art form – deciding what toppings, mix-ins, and methods to use. Here are some of my favorite tips and tricks for making them your own.
- Oats: Avoid using steel-cut oats for this recipe, since they are chunkier and won’t soften up properly. Quick oats are also best avoided, since they soften up too much. Old-fashioned rolled oats, or muesli with rolled oats, make the perfect medium.
- Parchment: If you’re baking the topping mixture, using a sheet of parchment on the baking sheet is a great way to prevent sticking and make cleanup a breeze.
- Substitution: Feel free to substitute chopped walnuts, hazelnuts, etc.
- Spices: I use cinnamon with a pinch of allspice, but you could also try apple pie spice or pumpkin pie spice for a different flair.
How Long Can You Keep Overnight Oats in the Fridge?
Store the oats in your fridge, tightly covered, for up to five days. The topping can be stored at room temperature in an airtight container.
Can I Freeze This?
If you’d like to make extras, they can be stored in the freezer for up to three months! It’s handy to freeze them in individual airtight containers. Thaw them out in the refrigerator before topping and serving.
Pecan Pie Overnight Oats
Ingredients
For the Oats:
- ⅓ cup muesli or gluten-free rolled oats not quick or steel-cut. I use Bob Mills Old Country Style Muesli.
- ¼ tsp ground cinnamon
- pinch allspice less than ⅛ teaspoon
- 1/2 cup almond milk or another plant-based milk
- 1 tbsp pure maple syrup or honey
For the Topping:
- 2 tablespoons of pecans chopped
- ½ tablespoon of pure maple syrup
Instructions
For the Oats:
- Mix the Muesli, nut milk, spices, and maple syrup in a serving bowl.
- Cover and leave to soak in the fridge overnight or 5 hours.
For the Topping:
- Oven: Preheat the oven to 350°F.
- Combine the ingredients together and spread out on a baking tray. Bake for about 2 minutes, stir and bake an additional 2 minutes or until golden and crisp, watching carefully.
- Skillet: Heat a small skillet over medium heat.
- Combine ingredients and stir occasionally or until toasted and crisp, about 3-4 minutes.
- To serve, divide the overnight oats between serving dishes or pots and top with a spoonful of yogurt, and pecan crumble.
- A drizzle of maple syrup for extra sweetness.
