Maple-Pecan Overnight Oats with Cinnamon-Chia Swirl
10min
0min
1
420
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Chef's Note
For a creamier texture, you can use half milk and half heavy cream. If you prefer your oats less sweet, reduce the maple syrup to 1 tablespoon total. This recipe works great for meal prep—make several jars at once for quick breakfasts throughout the week.
Tags
Ingredients
1/2 cup old-fashioned rolled oats
2/3 cup milk
1 tablespoon chia seeds
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons pecans
1/2 medium banana
1/8 teaspoon salt
Instructions
- 1
In a mason jar or container with a lid, add 1/2 cup rolled oats and 2/3 cup milk.
- 2
Add 1/4 teaspoon vanilla extract, 1 tablespoon maple syrup, and 1/8 teaspoon salt to the oat mixture. Stir well to combine.
- 3
In a small bowl, mix 1 tablespoon chia seeds with 1 tablespoon maple syrup and 1/2 teaspoon ground cinnamon until well combined to create the cinnamon-chia swirl.
- 4
Roughly chop 2 tablespoons pecans and slice 1/2 banana into thin rounds.
- 5
Spoon half of the oat mixture into the jar, then add half of the cinnamon-chia swirl mixture. Gently swirl with a knife or spoon.
- 6
Add the remaining oat mixture, then top with the rest of the cinnamon-chia swirl. Swirl again gently.
- 7
Sprinkle the chopped pecans on top, reserving a few for garnish if desired.
- 8
Cover the jar or container and refrigerate overnight or for at least 6 hours.
- 9
Before serving, top with banana slices and any reserved pecans. Drizzle with additional maple syrup if desired.
Nutrition Information (per serving)
420
12g
65g
15g
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