OttoChef AI Logo
OttoChef AI
Sign InGet Started
Maple-Cinnamon Overnight Oats with Toasted Nuts

Maple-Cinnamon Overnight Oats with Toasted Nuts

Breakfast
Prep Time
15min
Cook Time
10min
Servings
4
Calories
465
Chef's Note

For the best texture, use old-fashioned rolled oats rather than quick oats or steel-cut oats. You can customize this recipe by using different nut combinations or seasonal fruits. For added protein, stir in a tablespoon of your favorite nut butter before serving. These overnight oats will keep well in the refrigerator for up to 4 days, making them perfect for busy weekday mornings.

Tags
vegetarian
breakfast
make-ahead
quick
oats
nuts
healthy
meal-prep
high-fiber
no-cook
Ingredients

  • 2 cups rolled oats

  • 2 tablespoons chia seeds

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 2 cups milk (dairy or plant-based)

  • 1 cup Greek yogurt

  • 1/4 cup pure maple syrup

  • 1 teaspoon vanilla extract

  • 1 cup mixed nuts (almonds, walnuts, pecans)

  • 1/4 cup unsweetened coconut flakes

  • 1 cup fresh berries

  • 1 medium sliced banana

Instructions
  • 1

    In a large mixing bowl, combine 2 cups of rolled oats, 2 tablespoons of chia seeds, 2 teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Mix well to distribute the spices evenly.

  • 2

    In a separate bowl, whisk together 2 cups of milk, 1 cup of Greek yogurt, 1/4 cup of pure maple syrup, and 1 teaspoon of vanilla extract until smooth.

  • 3

    Pour the wet ingredients over the dry ingredients and stir until thoroughly combined. Make sure all oats are submerged in the liquid.

  • 4

    Divide the mixture evenly among 4 mason jars or airtight containers. Seal and refrigerate overnight or for at least 6 hours.

  • 5

    The next morning, preheat the oven to 325°F (165°C).

  • 6

    Spread 1 cup of mixed nuts and 1/4 cup of coconut flakes on a baking sheet in a single layer.

  • 7

    Toast in the preheated oven for 8-10 minutes, stirring halfway through, until the nuts are fragrant and the coconut is golden brown. Watch carefully to prevent burning.

  • 8

    Remove the overnight oats from the refrigerator and stir each portion.

  • 9

    Top each serving with a quarter of the toasted nuts and coconut mixture, fresh berries, and sliced banana.

  • 10

    Drizzle with additional maple syrup if desired and serve immediately.

Nutrition Information (per serving)
465
Calories
15g
Protein
58g
Carbs
21g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!