A super simple and easy way to make Maple, Brown Sugar and Cinnamon Overnight Oats in a jar! Fill your mason jar with rolled oats, maple syrup, cinnamon and milk and wake up to a quick and healthy gluten-free breakfast.
Life can get a little hectic at times. Rushing around from place to place with a schedule full of activities can lead to some unhealthy eating. Instead of grabbing whatever you can find in your purse when “hangry” hits, why not prepare some of these Maple, Brown Sugar and Cinnamon Overnight Oats and have them ready to go for the morning rush?!
Finding a quick and easy, gluten-free breakfast has been quite of a challenge. We normally wake up at 5:30 AM, are on the road by 6:15 and that good ole’ hangry feeling hits around 6:30.
These Maple, Brown Sugar and Cinnamon Overnight Oats are simply THE BEST! You can prepare them the night before, pull them out of the refrigerator in the morning, and off you go with a happy morning in sight. No more grumbling tummies while you are trying to find any glimmer of a nutrition bar in your purse.
- 2 c rolled oats gluten-free
- 1 tsp vanilla
- 2 c almond milk
- 3 Tbsp brown sugar
- ¾ tsp cinnamon
- 3 Tbsp pure maple syrup
- ¼ c pecans coarsely chopped, toasted
In two mason jars place half of the oats, vanilla and milk in each. Stir to mix well.
In a small bowl, combine brown sugar, cinnamon and maple syrup. Pour half of this mixture in each of the jars over the oats. Stir to combine.
Refrigerate jars for at least 2 hours or overnight.
Just before serving, toast pecans at 325 degrees for 5-7 minutes. Divide pecans and sprinkle in each jar.
Serve with additional cinnamon and maple syrup, if desired, and enjoy!
This recipe can either be made in two larger mason jars, each holding two servings, or four smaller mason jars, each containing one single serving.