Pecan Crunch Latte Overnight Oats
This post may include affiliate links. Thank you for your support.
Add as Google Trusted SourceThese pecan crunch latte overnight oats combine creamy coffee-flavored oats with a buttery maple pecan topping. With 30 grams of protein and 10 grams of fiber, they’re a filling breakfast that’s easy to prep ahead!
As a busy mom, I love having breakfast ready before the morning gets going, and overnight oats are one of my go-to options. Lately, I’ve been having fun turning coffee shop drinks into new flavors! After my pumpkin spice latte overnight oats and banana bread latte overnight oats, I couldn’t resist making a version inspired by Starbucks’ seasonal Pecan Crunch Latte.
The topping is what makes these pecan crunch latte overnight oats extra special. Toasted pecans get coated in a little butter and maple syrup, then cooled before being spooned over the creamy espresso oats. It’s a small extra step, but that buttery crunch paired with the coffee-flavored oats is so worth it!
Table of Contents
Why You’ll Love These Overnight Oats
- Protein + fiber: Each serving has 30 grams of protein and 10 grams of fiber for a satisfying breakfast.
- Easy to make: Stir the oats together in one jar and make the pecan topping in a small skillet. Just 10 minutes of hands-on prep!
- Perfect for meal prep: Make a few jars at once and keep the pecan topping separate until serving for an easy breakfast on busy mornings.
Ingredients Needed
- rolled oats – old-fashioned rolled oats soften into a creamy base while keeping a little texture. They’re my go-to for overnight oats. Use certified gluten-free oats if needed.
- unsweetened almond milk – adds creaminess without extra sweetness. You can use your preferred milk instead.
- espresso or cold brew – gives the oats their latte flavor. Let freshly brewed espresso cool before mixing it in. Decaf espresso works if you’re limiting caffeine.
- vanilla whey protein powder – adds protein, sweetness and vanilla flavor. Scoop sizes vary, so use the serving size listed on your protein powder. A different powder may change the texture and nutrition.
- chia seeds – help absorb some of the liquid and thicken the oats. Plus, it adds an extra boost of fiber.
- maple syrup – adds a little sweetness to the oats and coats the pecans.
- pecans – chopped pecans are the star of the topping. Toasting them first brings out their nutty flavor.
- butter – gives the pecan topping its buttery flavor and helps coat the nuts.
Find the full ingredient list with measurements in the recipe card below.
How to Make Pecan Crunch Latte Overnight Oats
Step 1: Stir together the oats, milk, cooled espresso, protein powder, chia seeds, maple syrup, vanilla, cinnamon and salt in a jar or airtight container. Cover and refrigerate for at least 4 hours or overnight.
Step 2: Toast the pecans in a small skillet over medium-low heat for 2–3 minutes.
Step 3: Stir in the butter, followed by the maple syrup and salt. Cook for 30–60 seconds, then spread the pecans on parchment paper to cool completely.
Step 4: Stir the oats, adding a splash of milk if needed. Top with Greek yogurt, if using, and the cooled pecan crunch just before eating.
Brittany’s Recipe Tips
- Watch the pecans: Nuts can go from toasted to burnt quickly. Stir frequently and keep the heat at medium-low, especially once you add the maple syrup.
- Let the topping cool: Spread the pecans out on parchment and let them cool completely before breaking apart any clusters. Add them just before eating to keep their crunch.
- Adjust in the morning: The oats will thicken as they soak, and protein powders vary in sweetness and absorbency. Stir in a little more milk or a small drizzle of maple syrup to suit your taste.
How to Store & Meal Prep
Refrigerator: Store the oats in a sealed jar or airtight container in the fridge for up to 4 days, using fresh ingredients. Stir before serving and add a splash of milk if needed.
Pecan topping: For the best crunch, make the topping fresh. If prepping it ahead, let it cool completely and store in a separate airtight container in the fridge. Add it just before serving.
Meal prep: Double or triple the recipe and divide the oat mixture among individual jars. You can make a larger batch of the pecan topping at the same time; just keep it separate from the oats.
More Overnight Oats Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pecan Crunch Latte Overnight Oats
Ingredients
- ½ cup old-fashioned rolled oats
- ½ cup unsweetened almond milk, or milk of choice
- 1 shot (1 oz) cooled espresso, or 2 Tablespoons cold brew
- 1 scoop vanilla whey protein powder
- ½ Tablespoon chia seeds
- 1 teaspoon maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- Pinch of salt
- Greek yogurt, for serving, optional
Pecan Crunch Topping
- 2 Tablespoons chopped pecans
- 1 teaspoon butter
- 1 teaspoon maple syrup
- Small pinch of salt
Instructions
- Add the oats, milk, cooled espresso, protein powder, chia seeds, maple syrup, vanilla, cinnamon and salt to a mason jar or airtight container. Stir well until fully combined, making sure there are no clumps of protein powder.½ cup old-fashioned rolled oats, ½ cup unsweetened almond milk, 1 shot (1 oz) cooled espresso, 1 scoop vanilla whey protein powder, ½ Tablespoon chia seeds, 1 teaspoon maple syrup, ½ teaspoon vanilla extract, ¼ teaspoon cinnamon, Pinch of salt
- Cover and refrigerate for at least 4 hours or overnight, until the oats have softened and thickened.
- When ready to eat, make the topping. Add the pecans to a small skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant.2 Tablespoons chopped pecans
- Add the butter and stir until melted. Stir in the maple syrup and salt, then cook for 30–60 seconds, stirring, until the pecans are coated and the syrup is lightly bubbling. Remove from the heat and spread the pecans on parchment paper. Let cool completely, then break apart any clusters.1 teaspoon butter, 1 teaspoon maple syrup, Small pinch of salt
- Stir the oats, adding a splash of milk if needed. Add a layer of greek yogurt on top and spoon the cooled pecan topping over and enjoy!Greek yogurt
Notes
- Nutrition: Nutrition includes the pecan crunch topping but does not include the optional Greek yogurt.
- Storage & meal prep: Refrigerate oats in a sealed container for up to 4 days, using fresh ingredients. Store cooled pecan topping separately and add just before serving.
- Protein powder: Different powders can change the texture and sweetness. Add a splash of milk before serving if needed.
- Decaf option: Use decaf espresso for the same coffee flavor with less caffeine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
