Overnight Oats Candied Pecans (Printable Version)

Creamy oats soaked overnight, topped with crunchy pecans and a sweet maple drizzle.

# 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 ground cinnamon
13 - Pinch of salt

→ Toppings

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

# How to Prepare:

01 - In a medium bowl, combine rolled oats, milk, Greek yogurt, chia seeds, 1 tablespoon maple syrup, vanilla extract, and salt. Stir thoroughly, cover, and refrigerate overnight or minimum 6 hours.
02 - 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 gentle boil.
03 - Add pecan halves and stir constantly to coat evenly. Cook for 2 to 3 minutes until pecans are caramelized and fully coated in syrup.
04 - Transfer coated pecans to prepared baking sheet, spread in a single layer, and allow to cool completely until crispy.
05 - Stir chilled oat mixture and divide between two bowls or jars. Top each portion with candied pecans, maple syrup drizzle, and fresh fruit if desired.

# Expert Suggestions:

01 -
  • Truly effortless: Ten minutes of prep in the evening is all it takes—let the refrigerator do the rest overnight.
  • Creamy and satisfying: Greek yogurt and chia seeds give the oats a thick, pudding-like texture that keeps you full all morning.
  • Irresistible candied pecans: That quick skillet caramelization transforms simple pecan halves into crunchy, sweet, cinnamon-kissed gems.
  • Naturally sweetened: Pure maple syrup adds warm, complex sweetness without any refined syrup heaviness.
  • Easily adaptable: Works beautifully with dairy or plant-based milk and yogurt, making it simple to suit any dietary preference.
  • Perfect for meal prep: Make the oat base and candied pecans ahead, then assemble fresh bowls each morning for two days.
02 -
  • Use old-fashioned rolled oats: Quick oats will turn mushy after soaking; rolled oats hold their pleasant, slightly chewy texture throughout the night.
  • Don't skip the chia seeds: They absorb liquid and thicken the oats naturally, giving that satisfying, pudding-like consistency.
  • Stir before serving: The oat mixture may look thick and separated in the morning—a good stir brings it back to a creamy, uniform texture. Add a splash of milk if you prefer it looser.
  • Watch the pecans closely: Sugar can go from perfectly caramelized to burnt in seconds. Keep the heat at medium and stir constantly once the pecans are in the pan.
  • Cool pecans fully before storing: Spreading them in a single layer on parchment paper ensures they crisp up properly and do not stick together.
  • Make a double batch of candied pecans: They keep in an airtight container for up to one week and are wonderful on yogurt, salads, or eaten as a snack.
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