Maple Pecan Overnight Oats

Forget pumpkin spice everything. There’s a new fall flavour taking over my breakfast, and it’s maple pecan! These Maple Pecan Overnight Oats are creamy, nutty, naturally sweetened with maple syrup, and packed with warming spices like cinnamon, nutmeg and cloves. Basically, pecan pie decided to become a healthy breakfast.

Watch how to make Maple Pecan Overnight Oats over on my YouTube channel! And don’t forget to subscribe while you’re at it  😉

Inspiration & Ingredients

We’re making homemade cinnamon pecan butter (yes, it’s as good as it sounds), stirring it into protein-packed overnight oats, and topping everything off with crunchy maple-roasted pecans. It’s a little sweet, a little indulgent, and a whole lot of delicious.

But the best part is that these vegan overnight oats pack approximately 30g of plant-based protein per serving, making them a seriously satisfying breakfast to meal prep for the week. And you only need about 15 minutes of hands-on prep. Now that’s what I call a hot breakfast date! 😉

• Rolled oats: Old-fashioned rolled oats give these overnight oats their classic creamy, chewy texture. Quick oats will work, but they’ll produce a softer consistency.
• Unsweetened soy milk: My go-to plant-based milk for high-protein recipes. Soy milk contributes a good amount of protein while keeping the oats creamy.
• Vanilla protein powder: Helps boost the protein content while adding a little sweetness. Choose your favourite vegan vanilla protein powder. The one I used in this recipe is from Earthchimp and I love the taste, texture and super clean ingredients! Save 10% off your first order by shopping with my affiliate link and use code STEAMYVEGAN at checkout!
• Chia seeds: These little nutritional powerhouses absorb liquid and help thicken the oats while adding fibre, protein and healthy fats.
• Hemp hearts: Another easy way to sneak in some extra plant-based protein, along with healthy fats.
• Homemade cinnamon pecan butter: We’re making this from scratch using toasted pecans, cinnamon and salt. It’s incredibly easy and gives the oats a deliciously rich, nutty flavour. A touch of maple syrup is optional.
• Maple syrup: Because what’s a maple pecan recipe without maple syrup? It adds natural sweetness and that unmistakable maple flavour.
• Warming spices: Cinnamon, nutmeg and a tiny pinch of cloves bring all those cozy pecan pie vibes. Don’t go overboard with the cloves, though. A little goes a long way!
• Maple-roasted pecans: Chopped pecans tossed with maple syrup, cinnamon and salt, then roasted until golden and crunchy. These are the finishing touch you don’t want to skip.

Why You’ll Love Maple Pecan OVernight Oats

High-protein breakfast

With approximately 30g of plant-based protein per serving, these oats make a filling breakfast that will keep you satisfied.

Homemade pecan butter

We’re making our own pecan butter with toasted pecans, cinnamon and salt. No unnecessary ingredients, just pure nutty goodness.

Naturally sweetened

Maple syrup adds just the right amount of sweetness without going overboard.

Cozy fall flavours

Cinnamon, nutmeg, cloves and vanilla give these oats all the warm, comforting flavours of pecan pie.

Meal-prep friendly

Make four servings at once and have breakfast ready to go for the next few mornings.

How to Make Maple Pecan Overnight Oats

Instructions

1. Make the homemade pecan butter: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 8–10 minutes, tossing halfway through roasting until fragrant.
2. Transfer pecans to a plate to cool until just warm. Transfer the warm pecans to a food processor or high-powered blender and blend until they turn into a smooth, creamy butter. This can take anywhere from 3–8 minutes depending on your machine, so be patient and scrape down the sides as needed.
3. Once smooth, blend in the cinnamon and salt. If you like a little extra sweetness, add a teaspoon or two of maple syrup.
4. Make the maple-roasted pecans: Reduce the oven temperature to 325°F (165°C). Toss the pecans with maple syrup, cinnamon and a pinch of salt until evenly coated. Spread onto a parchment-lined baking sheet and roast for 8–10 minutes. Allow them to cool completely. They’ll crisp up as they cool, giving you that delicious crunchy topping.
5. Mix the overnight oats: In a large mixing bowl, whisk together the soy milk, vanilla protein powder, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and salt until smooth.
6. Add the homemade pecan butter and whisk until incorporated. Stir in the rolled oats, chia seeds and hemp hearts until everything is evenly combined. Divide the mixture between four jars or airtight containers, cover and refrigerate for at least 6 hours, preferably overnight.
7. When you’re ready to eat, give the oats a good stir. Add a splash of soy milk if they’ve thickened too much overnight.
8. Top with a generous sprinkle of maple-roasted pecans and an extra drizzle of maple syrup if you’re feeling fancy!

tips for the Best Overnight Oats

1. Make the pecan butter ahead of time: Homemade pecan butter is easy to make and can be prepared in advance. Store any leftovers in an airtight jar in the fridge.
2. Don’t skip toasting the pecans: Toasting brings out their natural oils and deepens their flavour, making both the pecan butter and crunchy topping extra delicious.
3. Adjust the sweetness: Protein powders vary quite a bit in sweetness. Start with less maple syrup and add more to taste.
4. Keep the toppings separate: Add the maple-roasted pecans right before serving so they stay crunchy rather than getting soggy in the fridge.
5. Adjust the consistency: Chia seeds and protein powder absorb quite a bit of liquid. If your oats are too thick in the morning, simply stir in a splash of plant milk.

FAQ

Can I make these overnight oats without protein powder?

Yes! You can swap the protein powder version for a whole-food version using silken tofu and soy milk. Blend ½ cup silken tofu with the soy milk and pecan butter before mixing with the remaining ingredients. You’ll still get a creamy, protein-rich breakfast without using protein powder.

Can I use store-bought pecan butter?

Of course! If you already have pecan butter in your pantry, feel free to use it. Just look for an unsweetened variety and add the cinnamon and salt separately.

Can I use a different plant-based milk?

Absolutely! Soy milk is my first choice because of its higher protein content, but almond, oat or cashew milk will also work. Just keep in mind that your overall protein content will be lower.

How long do overnight oats last in the fridge?

These overnight oats will keep in an airtight container in the refrigerator for up to 4 days. They’re perfect for meal prepping breakfast ahead of a busy week.

Sweet as Pecan Pie

If you’re looking for a cozy, high-protein breakfast that tastes more like dessert than something you should be eating before 9 AM, these Maple Pecan Overnight Oats are calling your name!

Make a batch, stash them in the fridge, and wake up to a breakfast that’s creamy, crunchy, sweet and packed with plant-based goodness.

Now go forth and get your oats on. You’re welcome. 😉

Love this recipe? Check out some of my other popular recipes like Pumpkin Chai Baked Oats, Tiramisu Overnight Oats, or Apple Cinnamon Kasha! I’d also really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below!

PS: Make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!