Overnight Oats with Maple–Pecan Crumble – Easy Make-Ahead Breakfast Recipe

Prep Time 10 mins
Cook Time 12 mins
Rest Time 6 hrs
Total Time 6 hrs 22 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 2
Best Season: All Seasons
Description

A creamy, make-ahead breakfast of rolled oats soaked in vanilla-maple milk, topped with a crunchy maple-pecan crumble. Fast to assemble, balanced in texture and flavor, and perfect for busy mornings or weekend brunch.

Ingredients
    For the Overnight Oats Base:
  • 1 cup rolled oats (use gluten-free rolled oats if needed)
  • 1 cup milk (dairy whole milk or reduced-fat; see Notes for plant-based)
  • 1/2 cup plain Greek yogurt (or plant-based yogurt for vegan option)
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • Pinch of fine sea salt
    • For the Maple–Pecan Crumble:
  • 3/4 cup pecans, roughly chopped
  • 1/3 cup old-fashioned rolled oats
  • 2 tbsp brown sugar (light or dark)
  • 2 tbsp unsalted butter, melted (or coconut oil for dairy-free)
  • 2 tbsp pure maple syrup
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground cinnamon
  • Optional: 1 tbsp all-purpose flour or almond flour (helps bind the crumble; skip for grain-free)
    • For Toppings and Garnishes (optional):
  • 1 small banana, sliced or 1/2 cup fresh berries
  • 1–2 tbsp chopped toasted pecans (extra)
  • 1–2 tsp extra maple syrup to drizzle
  • 1 tsp chia seeds or hemp seeds for extra texture
Instructions
    Make the Maple–Pecan Crumble
  1. 1
    Preheat the oven to 175°C. In a mixing bowl combine chopped pecans, oats, brown sugar, cinnamon, salt, and optional flour. Pour in melted butter and maple syrup; stir until the mixture is evenly moistened and forms clumps. Spread the mixture in a thin, even layer on a small baking sheet lined with parchment. Bake 12–15 minutes, stirring once halfway through, until the nuts are fragrant and the oat clusters are golden. Remove from oven and let cool; the crumble will crisp further as it cools. Break into small clusters.
    2. Assemble the Overnight Oats Base
  2. 2
    In a medium bowl (or directly in two serving jars), whisk together milk, Greek yogurt, maple syrup, vanilla extract, cinnamon, and a pinch of salt until smooth. Add the rolled oats and stir to combine, making sure all oats are wet and mixed evenly. If you like thicker oats, use a little less milk; for creamier oats, add 1–2 tbsp extra milk. Seal jars or cover the bowl with plastic wrap.
    3. Chill and Rest Overnight
  3. 3
    Place the sealed jars or bowl in the refrigerator and rest for at least 6 hours, ideally 8–12 hours. During this time the oats will absorb the liquid and soften into a creamy texture. If you plan to eat within 6 hours, give the oats a good stir at the 3-hour mark to promote even soaking.
    4. Toast Extra Pecans (Optional)
  4. 4
    If you like the scent of freshly toasted nuts, quickly toast a few extra pecans in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant. Remove from heat immediately to avoid burning.
    5. Finish and Serve
  5. 5
    When ready to serve, give the chilled oats a stir. Spoon the maple–pecan crumble generously over each jar or bowl. Add fresh fruit like banana slices or berries, scatter toasted pecans, and drizzle extra maple syrup if desired. Eat cold from the fridge, or let sit at room temperature for 10 minutes if you prefer slightly less chilled oats.
    6. Make-Ahead & Portioning Tips
  6. 6
    The oat base can be prepared and stored in the fridge for up to 4 days; keep the crumble in an airtight container at room temperature for up to 5 days and add at serving time to maintain crunch. For single-serve jars, divide the oat base into 4 small jars (reduce portions accordingly) and top just before eating.
Note

Vegan swap: use plant-based milk (almond, oat, or soy) and a dairy-free yogurt; replace butter with melted coconut oil.

Gluten-free: use certified gluten-free rolled oats and ensure any optional flour is gluten-free.

Texture control: reduce liquid by 1–2 tbsp for thicker oats; increase for creamier, looser oats.

Sweetness: maple syrup is the primary sweetener; reduce or increase to taste. You can swap 1 tbsp of maple for honey if not vegan.

Crunch preservation: keep crumble separate until serving — it stays crisp longest that way.

Freezing: the oat base can be frozen in an airtight container for up to 1 month; thaw overnight in the fridge. Crumble does not freeze well.

Quick stovetop version: if you prefer warm oats, cook 1 cup rolled oats with 2 cups milk on the stovetop for 5–7 minutes until thick, cool slightly, then stir in yogurt and maple. Top with crumble.

Keywords: overnight oats, maple pecan, meal prep, make-ahead, healthy breakfast
Read it online: https://petitepanini.com/recipe/overnight-oats-with-maple-pecan-crumble-easy-make-ahead-breakfast-recipe/