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5
from 1 vote
Maple Pecan Overnight Oats
The easiest egg-free breakfast, full of flavor, and perfect for on the go!
Prep Time
8
hours
hrs
5
minutes
mins
Total Time
8
hours
hrs
5
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
1
serving
Author:
Jess Gaertner
Ingredients
2/3
cup
of rolled oats
gluten-free
if needed
2/3
cup
of milk
1/4
teaspoon
vanilla extract
1
tablespoon
maple syrup
chopped pecans and pomegranate seeds for toppings
Instructions
In a medium mixing bowl, combine all your wet ingredients and whisk well.
Add the oats to the wet mixture and stir to incorporate.
Spoon your oat mixture into individual mason jars (leaving room at the top for expansion), and secure the lid on the jar.
Place in the refrigerator overnight to set.
Remove from refrigerator, top with chopped pecans and pomegranate seed and enjoy!
Notes
*keeps well in the fridge for 4-5 days
Nutrition
Calories:
359
kcal
|
Carbohydrates:
58
g
|
Protein:
12
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
20
mg
|
Sodium:
67
mg
|
Potassium:
486
mg
|
Fiber:
5
g
|
Sugar:
20
g
|
Vitamin A:
264
IU
|
Calcium:
250
mg
|
Iron:
2
mg