Maple Cinnamon Overnight Oats with Toasted Pecans
10min
5min
1
444
Chef's Note
For the best texture, use old-fashioned rolled oats rather than quick oats or steel-cut. If you prefer a thinner consistency, add an extra splash of milk in the morning before serving. You can prepare multiple servings at once for a convenient grab-and-go breakfast throughout the week!
Tags
Ingredients
1/2 cup rolled oats
1/2 cup lactose-free milk
1/3 cup plain Greek yogurt (lactose-free)
1 tablespoon pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 teaspoon chia seeds
2 tablespoons pecans
1 scoop (25g) whey protein powder (unflavored)
1 pinch pinch of salt
Instructions
- 1
In a mason jar or container with a lid, combine 1/2 cup rolled oats, 1 scoop whey protein powder, 1 teaspoon chia seeds, 1/2 teaspoon ground cinnamon, and 1 pinch of salt. Stir to mix dry ingredients evenly.
- 2
Add 1/2 cup lactose-free milk, 1/3 cup lactose-free Greek yogurt, 1 tablespoon pure maple syrup, and 1/4 teaspoon vanilla extract to the jar. Stir well until all ingredients are fully combined.
- 3
Seal the jar with its lid and refrigerate overnight or for at least 6 hours to allow the oats to soften and flavors to develop.
- 4
When ready to serve, preheat a small skillet over medium heat (no oil needed).
- 5
Add 2 tablespoons of pecans to the dry skillet and toast for 3-5 minutes, stirring occasionally until fragrant and lightly browned. Watch carefully to prevent burning.
- 6
Remove the oats from the refrigerator, stir well, and top with the freshly toasted pecans.
- 7
Enjoy cold straight from the refrigerator or warm in the microwave for 30-45 seconds if preferred.
Nutrition Information (per serving)
444
28g
50g
15g
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