Ingredients
Equipment
Method
Method
- Toast the Pecans: Heat a dry skillet over medium. Add the 1 cup pecan halves and toast, stirring, for 3–4 minutes until fragrant and slightly darker. Remove from heat and cool; roughly chop enough for topping and reserve 1/2 cup chopped pecans for the filling.
- Make Maple-Pecan Filling: In the same skillet over medium, combine 1/2 cup chopped pecans and 2 tbsp maple syrup. Toast, stirring, 2–3 minutes until the nuts are glossy and the syrup is slightly caramelized. Transfer to a small plate and cool completely — cooling prevents bleeding into the layers.
- Mix the Oat Base: In a large bowl whisk together the rolled oats, 2½ cups milk, Greek yogurt, chia seeds, 6 tbsp maple syrup, vanilla extract, cinnamon and salt until combined. (Reserve the remaining ½ cup milk to loosen jars if needed in the morning.)
- Layer the Jars:
- a. Spoon about 1/3 of the oat mixture into each jar (roughly 1/3 full). Smooth the surface gently so the next layer sits neatly.
- b. Add the Maple-Pecan Band: Divide the cooled Maple-Pecan Filling evenly and spoon a thin layer (about 1 tbsp) into each jar to create a dark stripe.
- c. Add a Creamy Layer: Spoon 1–2 tbsp Greek yogurt over the pecan band and level lightly.
- d. Top With Oats: Add the remaining oat mixture to fill each jar to the shoulder. Level the tops.
- Finish: Scatter the toasted chopped pecans on top (about 2–3 tbsp per jar) and drizzle 1 tbsp maple syrup over the nuts. Seal jars with lids.
- Chill: Refrigerate overnight (6–8 hours) so the chia thickens and flavors marry. Before eating, stir if you want a more homogeneous texture or eat layered for the visual/texture contrast. If jars feel too thick in the morning, stir in 1 tbsp reserved milk and wait 5 minutes.
Nutrition
Notes
- Refrigerate sealed jars up to 5 days. Texture will thicken; stir in a splash of milk to loosen.
- Freeze fully assembled jars without the pecan topping for up to 1 month; thaw overnight in the fridge and add pecans and glaze before serving.
- For gifting or longer travel, store the pecan topping separately in a small pouch and add just before serving.
- Pumpkin-Maple: Stir 1 cup pumpkin purée and 1 tsp pumpkin-pie spice into the oat base (reduce yogurt slightly if needed).
- Chocolate-Pecan: Add 3 tbsp cocoa powder to the oat base and fold in ½ cup dark chocolate chips.
- Nut-Free: Use toasted sunflower seeds or toasted oats as the crunchy layer and topping.
- Lighter: Use low-fat Greek yogurt and skim milk to reduce calories.
