Honeyed Pecan and Chocolate Overnight Oats


  • ⅓ cup 
    rolled oats
  • ⅓ cup 
    almond milk
  • ¼ cup 
    Greek yogurt
  • 1 Tbsp. 
    cocoa powder
  • 1 ½ tsp. 
    chia seeds
  • 1/2 tsp. 
  • 2 tsp. 
    BeeMaid Honey
  • pinch 

Honeyed Pecans

  • 1 cup 
    pecan pieces
  • ⅓ cup 
    BeeMaid Liquid Honey
  • 1 Tbsp. 


In a small mason jar or similar container with a lid, add all the ingredients and stir well until well combined. Seal with lid and let rest in the fridge overnight or for about 8 hours. In the meantime, prepare the Honeyed Pecans.

Honeyed Pecans

Preheat oven to 350F. Line a shallow baking sheet with parchment paper.

In a small bowl, combine all ingredients and mix until all pecans are well coated. Spread pecan mixture out evenly on the parchment lined baking sheet. Bake for 15 minutes on the middle rack of the oven, then stir and bake for 5 minutes more. 

Remove from oven and quickly separate pecans with a fork. Cool completely and then break up any large pieces. Transfer pecans to a sealed container lined with parchment paper. Store at room temperature for up to 3 days.

When you are ready to dig in, stir up the Chocolate Overnight Oats after they've been refrigerated and top with Honeyed Pecans.

Tip: Make 4 or 5 containers of the Overnight Oats all at once so that you have breakfast to go and have enough to last a few days!