# Components:
→ Oats Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup plain Greek yogurt
04 - 2 tablespoons chia seeds
05 - 1 tablespoon maple syrup
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt
→ Candied Pecans
08 - 1/2 cup pecan halves
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon water
11 - 1/2 tablespoon unsalted butter
12 - Pinch of cinnamon
13 - Pinch of salt
→ Toppings
14 - 2 tablespoons maple syrup
15 - Fresh fruit such as sliced banana or berries (optional)
# Directions:
01 - In a medium bowl, combine oats, milk, Greek yogurt, chia seeds, 1 tablespoon maple syrup, vanilla extract, and a pinch of salt. Stir thoroughly, cover with plastic wrap or a lid, and refrigerate overnight or for at least 6 hours.
02 - Line a small baking sheet with parchment paper. In a skillet over medium heat, combine sugar, water, butter, cinnamon, and salt. Stir continuously until sugar dissolves and mixture begins to bubble.
03 - Add pecans to the skillet and stir to coat evenly. Cook for 2 to 3 minutes while stirring constantly until pecans are toasted and fully coated in the caramelized syrup.
04 - Transfer candied pecans to the prepared baking sheet and spread into a single layer. Allow to cool completely at room temperature until crispy.
05 - In the morning, stir the refrigerated oat mixture thoroughly and divide between two bowls or jars. Top each portion with candied pecans, a drizzle of maple syrup, and fresh fruit if desired.
