Chai-Spiced Overnight Oats with Maple Pecans
This Chai-Spiced Overnight Oats with Maple Pecans is a cozy, make-ahead breakfast bursting with warm spices and crunchy maple-glazed pecans. Perfect for busy mornings!
Equipment
- Mason jar or airtight container
- Small saucepan or skillet
- Measuring cups and spoons
- Mixing bowl and spoon
Ingredients
- 1 cup rolled oats
- 2 cups almond milk unsweetened or lightly sweetened
- 1 tablespoon chai spice blend
- 2 tablespoons maple syrup
- 0.5 teaspoon vanilla extract
- 0.5 cup pecans chopped
- 1 tablespoon coconut oil
- pinch salt
Instructions
- Heat the coconut oil in a small skillet over medium heat. Add chopped pecans and a pinch of salt. Stir frequently for 2-3 minutes until fragrant and lightly toasted.
- Drizzle maple syrup over the pecans and cook for another 1-2 minutes, stirring constantly, until syrup bubbles and coats the nuts in a glossy glaze. Remove from heat and set aside to cool.
- In a medium mixing bowl, combine rolled oats, chai spice blend, and a pinch of salt. Pour in almond milk, maple syrup, and vanilla extract. Stir thoroughly until evenly distributed.
- Transfer the oat mixture into a mason jar or airtight container. Seal tightly and refrigerate overnight or for at least 6 hours to allow oats to absorb liquid and develop flavor.
- Before serving, stir the oats well. Top generously with the warm maple-glazed pecans. Optionally sprinkle cinnamon or drizzle extra maple syrup. Enjoy chilled or warmed slightly.
Notes
- Store prepared oats in an airtight container in the refrigerator for up to 4 days.
- Keep maple pecans separate to maintain crunch and add just before serving.
- Substitute almond milk with any plant-based or dairy milk for different flavors.
- Make it nut-free by replacing almond milk with oat or rice milk and pecans with pumpkin or sunflower seeds.
- For less spice, reduce the amount of chai spice blend or use a milder mix.