Pecan Pie Overnight Oats
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.
Servings: 1
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.