We love overnight oats and this recipe has worked its way to the top of our breakfast favorites list.

They are easy to prepare, create a ready to-go breakfast you can grab straight out of the fridge and head out the door with.

Make them in a mason jar or air tight container, throw them in your bag with a spoon and go.

The maple pecan topping says optional, but you’re going to want to try it.

Savory, crunchy and sweet are all wonderful for breakfast.

Pro tip: Make at least 5 of these at a time. Our photographer extraordinaire may or may not have had made ten in the last three days.

Healthy, delicious, simple and fast breakfast options for busy families are always a win in our book.

Try them out with your family and let us know how it goes.

Maple Pecan Overnight Oats

serves 1

Ingredients:

• 1/3 cup muesli or gluten-free oats 

• 1 tbsp chia seeds 

• 1/2 cup non-dairy milk 

• 1 tsp maple syrup 

• 2 tbsp pecans, chopped 

• 1 tsp cinnamon 

• pinch of sea salt

Optional Maple Pecan Topping: 

• 1/2 cup pecans 

• 1 tbsp + 1 tsp maple syrup 

• 1/2 tsp ground cinnamon

Instructions:

1. Place all of the ingredients in a mason jar or other container with a tightly fitted lid and give them a good stir. Cover and refrigerate overnight or for at least 3 hours. 

2. In the morning, add additional liquid if you'd like. Serve cold or warm. 

3. To make the optional maple pecans, add the pecans, maple syrup, and cinnamon in a skillet. Heat over medium for 2 to 3 minutes stirring constantly. Remove from heat and spread on a flat surface to cool.

4. Store in an air-tight container until ready to use. Best if used in 5 days.