Description
Delicious and easy Maple Brown Sugar Overnight Oats featuring gluten-free rolled oats soaked in vanilla-scented milk and sweetened with brown sugar, cinnamon, and pure maple syrup. This wholesome breakfast is topped with toasted roasted pecans for a delightful crunch, ready to enjoy after a simple overnight refrigeration.
Ingredients
Scale
Oats Mixture
- 2 cups old-fashioned rolled oats (gluten-free)
- 1 tsp vanilla extract
- 2 cups milk (regular or plant-based)
Sweetener Mix
- 3 Tbsp packed brown sugar
- ¾ tsp cinnamon
- 3 Tbsp pure maple syrup
Toppings
- ¼ cup roasted pecans (coarsely chopped)
Instructions
- Combine Oats and Milk: Divide 2 cups of rolled oats, 2 cups of milk, and 1 tsp vanilla evenly among four 8-ounce mason jars, using ½ cup oats, ½ cup milk, and ¼ teaspoon vanilla per jar. Stir each jar gently to mix all ingredients well.
- Top with Sweetener: In a separate small bowl, mix together 3 tablespoons packed brown sugar, ¾ teaspoon cinnamon, and 3 tablespoons pure maple syrup. Pour an equal portion of this sweetener mixture into each jar over the oats. Seal the jars and refrigerate for at least 2 hours or overnight to allow the oats to soak and flavors to meld.
- Toast Pecans and Serve: Preheat your oven to 325°F (163°C). Spread the coarsely chopped ¼ cup roasted pecans on a baking sheet and toast in the oven for 5-7 minutes until fragrant and slightly golden. Remove from the oven and let cool briefly. Before serving, sprinkle toasted pecans evenly over each jar of oats. Optionally, garnish with additional cinnamon and maple syrup as desired. Enjoy your creamy and crunchy overnight oats!
Notes
- Use gluten-free oats to keep the recipe gluten-free.
- Substitute milk with any plant-based alternative for a dairy-free option.
- To save time, roast pecans ahead and store them in an airtight container.
- Overnight oats can be prepared up to 24 hours in advance and stored in the refrigerator.
- Adjust sweetness level by modifying the amount of brown sugar and maple syrup.
