Overnight Oats Candied Pecans (Print Version)

Creamy soaked oats topped with crunchy candied pecans and maple syrup, perfect for a satisfying breakfast.

# What You'll Need:

→ Oats Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk, dairy or plant-based
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 1 tablespoon maple syrup
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt

→ Candied Pecans

08 - 1/2 cup pecan halves
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon water
11 - 1/2 tablespoon unsalted butter
12 - Pinch of cinnamon
13 - Pinch of salt

→ Toppings

14 - 2 tablespoons maple syrup
15 - Fresh fruit such as sliced banana or berries, optional

# How to Make It:

01 - In a medium bowl, combine oats, milk, Greek yogurt, chia seeds, 1 tablespoon maple syrup, vanilla extract, and a pinch of salt. Stir well to ensure even distribution of ingredients.
02 - Cover the bowl and refrigerate for at least 6 hours, preferably overnight, allowing the oats to absorb the liquid and develop a creamy texture.
03 - Line a small baking sheet with parchment paper. In a skillet over medium heat, combine sugar, water, butter, cinnamon, and salt. Stir until sugar dissolves and mixture reaches a light bubble.
04 - Add pecan halves to the skillet and stir to coat evenly. Cook for 2 to 3 minutes, stirring constantly, until pecans are toasted and coated in the caramel syrup.
05 - Transfer the candied pecans to the prepared baking sheet, spreading them into a single layer. Allow to cool completely before serving.
06 - In the morning, stir the chilled oat mixture and divide evenly between two bowls or jars. Top each portion with candied pecans, a drizzle of maple syrup, and fresh fruit if desired.

# Expert Advice:

01 -
  • Your breakfast is already made while you sleep, which means more time to actually enjoy your coffee instead of rushing around the kitchen.
  • The contrast between creamy oats and crunchy candied pecans keeps every spoonful interesting, never boring.
  • It tastes like dessert for breakfast but packed with protein and fiber, so you'll actually stay full until lunch.
02 -
  • Don't stir the candied pecans into the oats until right before eating—they'll lose their crunch within minutes if they're sitting in moisture, and that's the whole point of making them separate.
  • If your oats seem too thick in the morning, a splash of milk will fix it instantly, but if they're too thin, you've either used too much milk or your oats are quick oats instead of rolled (which is a different texture entirely).
03 -
  • Make a double batch of candied pecans on Sunday because they disappear fast and you'll wish you had more for snacking or salads throughout the week.
  • If your candied pecans stick together as they cool, just gently break them apart once they're fully hardened and they'll stay separated if stored properly in an airtight container.
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