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Janelle Carss

Maple Pecan Overnight Oats

Creamy maple pecan overnight oats made with homemade cinnamon pecan butter, vanilla protein powder, chia seeds and warming fall spices. Finished with crunchy maple-roasted pecans, this easy vegan meal-prep breakfast packs approximately 30g of plant-based protein per serving!
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Prep Time 25 minutes
Chilling Time 6 hours
Total Time 6 hours 25 minutes
Servings: 4 serving
Course: Breakfast
Cuisine: Canadian
Ingredients Equipment Method Video

Ingredients
  

Homemade Cinnamon Pecan Butter
  • 2 cups pecan halves
  • ½ tsp ground cinnamon
  • ¼ tsp salt, or to taste
  • 1-2 tsp maple syrup
Overnight Oats
  • 2 cups rolled oats
  • 3 cups unsweetened soy milk
  • 4 scoops (about 120g) vanilla plant-based protein powder
  • 4 tbsp chia seeds
  • 4 tbsp hemp hearts
  • 4 tbsp homemade cinnamon pecan butter (from above)
  • 2-4 tbsp maple syrup, to taste
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ½ tsp salt
Maple Roasted Pecans
  • ½ cup (about 55g) pecan halves or chopped pecans
  • 1 tbsp maple syrup
  • ¼ tsp ground cinnamon

Equipment

  • 1 Food processor

Method
 

  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 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.
    Once smooth, blend in the cinnamon and salt. If you like a little extra sweetness, add a teaspoon or two of maple syrup.
  3. 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.
  4. 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.
    Add the homemade pecan butter and whisk until incorporated. Stir in the rolled oats, chia seeds and hemp hearts until everything is evenly combined.
  5. Divide the mixture between four jars or airtight containers, cover and refrigerate for at least 6 hours, preferably overnight.
    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.
    Top with a generous sprinkle of maple-roasted pecans and an extra drizzle of maple syrup if you're feeling fancy.

Video