Gluten-Free Pecan Pie Overnight Oats
By the Gluten Free Recipes team ·
Indulge in the comforting flavors of pecan pie with this effortlessly prepared overnight oats recipe. Creamy, nutty, and subtly sweet, these oats are a perfect make-ahead breakfast that tastes like a decadent dessert.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 9 ingredients — including certified gluten-free oats, unsweetened almond milk, plain greek yogurt — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Pecan Pie Overnight Oats: When preparing this breakfast recipe, oats are grown in rotation with wheat and frequently processed on shared equipment. Use only certified gluten-free oats (e.g., Bob's Red Mill GF, GF Harvest). Note: 5–10% of people with celiac disease also react to avenin, the protein in oats, even in certified-GF varieties — consult your doctor if you are newly diagnosed. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Pecan Pie Overnight Oats: This recipe relies on certified gluten-free oats and other naturally gluten-free ingredients to ensure it is safe for those avoiding gluten-containing grains.
Ingredients
- 2 cups certified gluten-free oats
- 1.5 cups unsweetened almond milk
- 0.5 cup plain Greek yogurt
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 cup chopped pecans
- 2 tbsp chia seeds
Instructions
- 1
In a large bowl or individual jars, combine the certified gluten-free oats, chia seeds, ground cinnamon, and ground nutmeg. Stir these dry ingredients together thoroughly to ensure even distribution of spices and seeds.
- 2
Pour in the unsweetened almond milk, plain Greek yogurt, maple syrup, and pure vanilla extract. Whisk everything together until the mixture is smooth and well combined, ensuring no clumps of yogurt remain.
- 3
Gently fold in most of the chopped pecans, reserving a small amount for topping. Stir them in until they are evenly dispersed throughout the oat mixture.
- 4
Divide the mixture evenly among four jars or containers. Cover each container tightly with a lid or plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, allowing the oats to soften and the flavors to meld.
- 5
Before serving, give the overnight oats a quick stir. Top with the reserved chopped pecans and an extra drizzle of maple syrup if desired. Enjoy this creamy and satisfying breakfast chilled.
Nutrition (per serving)
Tips & Notes
- Use certified gluten-free rolled oats — conventional oats are grown and processed alongside wheat and are not safe for celiac.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Greek yogurt adds protein and tang; plain regular yogurt gives a lighter, moister crumb.
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