I’ve been making maple brown sugar overnight oats for years as my go-to quick breakfast. It’s the kind of recipe that starts sweet and cozy on a chilly morning, yet is simple enough for hectic weekdays or batch-making for the week. What makes this version stand out is the warm cinnamon-maple pairing and the crunch of toasted pecans and walnuts — comfort-food flavors with zero morning fuss. If you like creamy, no-cook breakfasts that travel well, this will be your new staple. For a protein-forward twist, try pairing it with a cottage-cheese version like Cottage Cheese Breakfast Oats for another quick option.
Why you’ll love this dish
This recipe checks so many boxes: it’s fast to assemble, budget-friendly, and keeps well for several days. The maple brown sugar combo gives a warm, familiar sweetness without tasting cloying; cinnamon adds depth while vanilla brightens the profile. It’s ideal for busy mornings, make-ahead meal prep, or a simple brunch where you want something that feels a little indulgent but is still wholesome. Kids tend to like the sweetness and texture, while adults appreciate the real nutty crunch when you add toasted pecans and walnuts at the end.
Step-by-step overview
Before you open jars or chop nuts, here’s how this comes together in three easy moves:
- Mix rolled oats with milk to hydrate and soften overnight.
- Sweeten and spice with brown sugar, maple syrup, cinnamon and a splash of vanilla.
- Divide into containers, chill for at least 6 hours, then finish with toasted pecans and walnuts just before eating.
This quick overview helps you plan jars, labels, or portions if you’re prepping for the week.
What you’ll need
- 1 cup milk (dairy or plant-based such as almond, oat or soy)
- 1 cup rolled oats
- 2 tbsp brown sugar, packed
- 2 tbsp maple syrup
- 1 tsp cinnamon
- ¼ tsp vanilla extract
- 1 tbsp toasted pecans, chopped
- 1 tbsp toasted walnuts, chopped
Notes and substitutions: use 2 tbsp Greek yogurt for extra creaminess and protein, or swap maple syrup for honey if preferred. Choose rolled (old-fashioned) oats for the best overnight texture — quick oats will turn mushier, and steel-cut oats need cooking first.
Step-by-step instructions
In a small bowl, whisk the milk and rolled oats together until combined.
Add the brown sugar, maple syrup, cinnamon, and vanilla extract. Stir thoroughly so the sugar dissolves and the spices are evenly distributed.
Divide the oat mixture evenly between two serving containers. Cover each container and refrigerate overnight or for at least 6 hours.
When you’re ready to eat, sprinkle the toasted pecans and walnuts on top. Serve cold or let sit a few minutes to take the chill off.
Best ways to enjoy it
Serve these oats in glass jars for portability and presentation. Top with a handful of fresh fruit — sliced banana, chopped apple, or frozen berries thawed slightly — for freshness and acidity. A drizzle of extra maple syrup or a spoonful of nut butter adds richness. For a brunch spread, pair with citrus yogurt, a soft-boiled egg, or a baked good; for a lighter combo, enjoy alongside herbal tea or black coffee. If you like texture contrasts, add a sprinkle of granola at the last minute.
Also great as a travel breakfast — secure the lid and pack with a spoon. If you prefer a savory contrast, try a side of lightly salted cottage cheese or ricotta; see this savory-sweet pairing idea and other quick options at Cottage Cheese Brownies for inspiration.
Storage and reheating tips
Refrigerate in airtight containers for up to 4 days. The oats will thicken as they sit; stir in a splash of milk before serving if you want a looser texture. Reheating isn’t necessary — these are meant to be eaten cold — but you can warm them gently in the microwave for 20–30 seconds if you prefer. Freezing is not ideal because the texture of oats and nuts can change; if you must freeze, do so without the nuts and expect a softer texture after thawing. Always use clean utensils and keep containers refrigerated promptly to prevent bacterial growth.
Pro chef tips
- Use old-fashioned rolled oats for the best mouthfeel. They absorb liquid evenly and hold some bite.
- Toast the pecans and walnuts in a dry skillet for 3–4 minutes until fragrant to intensify their flavor. Chop them after toasting so they’re crisp.
- If you like a creamier overnight oat, replace 2–4 tablespoons of the milk with plain Greek yogurt.
- Sweetness: start with the listed amounts, taste after chilling, and add more maple syrup if needed — flavors mellow overnight.
- For a thicker set, add 1 tablespoon chia seeds when mixing; they will gel overnight and boost fiber.
Flavor swaps
- Vegan: use plant milk and swap brown sugar for coconut sugar or maple sugar.
- Fruit-forward: fold in mashed cooked apple and a pinch of nutmeg for apple-cinnamon oats.
- Nut-free: replace pecans and walnuts with toasted pumpkin seeds or sunflower seeds for crunch.
- Protein boost: add 2 tbsp protein powder, or stir in ¼ cup cottage cheese (see a related idea here: Cottage Cheese Breakfast Oats) before chilling.
- Spiced: add a pinch of cardamom or ginger for a warming twist.
Your questions answered
Q: How long does it take to prep and chill?
A: Active prep is about 5 minutes. Chill minimally 6 hours, though overnight is best for full texture development.
Q: Can I use quick oats or steel-cut oats?
A: Quick oats will become very soft and may be too mushy; steel-cut oats need to be cooked first and won’t soften properly just with chilling. Stick with rolled oats for the intended texture.
Q: Is it safe to keep overnight oats in the fridge for several days?
A: Yes — stored in airtight containers they’re safe for up to 4 days. Discard if you notice off smells, mold, or a slimy texture.
Q: Are there dairy-free options?
A: Absolutely. Use almond, oat, soy, or coconut milk. For creaminess without dairy yogurt, use mashed banana or silken tofu in small amounts.
Q: Can I prep larger batches?
A: Yes — multiply the recipe and store in individual jars for grab-and-go breakfasts. Label with dates to track freshness.
Q: What if I’m allergic to nuts?
A: Omit pecans and walnuts and use seeds (pumpkin, sunflower) or toasted oats for crunch instead.
Conclusion
If you want an easy, comforting make-ahead breakfast with real maple flavor and toasty nut crunch, this maple brown sugar overnight oats recipe is a reliable winner. For variations and other takes on the maple-brown-sugar combo, check this earlier version at Maple and Brown Sugar Overnight Oats – Love to be in the Kitchen and another helpful interpretation at Maple Brown Sugar Overnight Oats – Modest Munchies.
Print
Maple Brown Sugar Overnight Oats
- Total Time: 360 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A quick and comforting breakfast featuring creamy oats sweetened with maple and brown sugar, topped with crunchy toasted pecans and walnuts.
Ingredients
- 1 cup milk (dairy or plant-based such as almond, oat, or soy)
- 1 cup rolled oats
- 2 tbsp brown sugar, packed
- 2 tbsp maple syrup
- 1 tsp cinnamon
- ¼ tsp vanilla extract
- 1 tbsp toasted pecans, chopped
- 1 tbsp toasted walnuts, chopped
Instructions
- In a small bowl, whisk the milk and rolled oats together until combined.
- Add the brown sugar, maple syrup, cinnamon, and vanilla extract. Stir thoroughly so the sugar dissolves and the spices are evenly distributed.
- Divide the oat mixture evenly between two serving containers. Cover each container and refrigerate overnight or for at least 6 hours.
- When you’re ready to eat, sprinkle the toasted pecans and walnuts on top. Serve cold or let sit a few minutes to take the chill off.
Notes
For extra creaminess and protein, consider adding 2 tbsp Greek yogurt. Substitute maple syrup with honey if preferred.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American