Treat yourself to a café-style break with this Starbucks copycat Pecan Crunch Oat Latte! Toasty pecan syrup, hints of brown sugar and maple, and creamy oatmilk come together to make the coziest, nuttiest latte. The crunchy caramelized pecan topping takes it over the top! Serve it hot or iced, depending on your mood.
Treat yourself to a cozy, barista-worthy pecan crunch oat latte without leaving the house! This vegan copycat Starbucks recipe is delightfully nutty and creamy, with notes of brown sugar, maple, and warm cinnamon. Make a homemade pecan syrup (similar to my Cinnamon Dolce Coffee Syrup), which gives every blissful sip a warm, buttery flavor. Once you’ve got the syrup on hand, you can whip up these lattes quick and easy whenever the craving hits. The crunchy caramelized pecan topping adds a little bit of fun, and it’s also a great way to reuse the pecans you used for the syrup!
Why This Pecan Crunch Oat Latte Will Be Your New Favorite
Cozy, café-style flavor: A warm blend of maple, brown sugar, pecan, and cinnamon makes this latte comforting and cozy.
Hot or iced: Make it steaming and foamy, or mix it over ice with cold foam. Same cozy flavor, different mood.
Budget-friendly: Daily trips to Starbucks can add up fast! This homemade copycat is an affordable way to add some indulgence to your day.
No-waste recipe: The leftover pecans from the syrup become a crunchy topping. Because pecans are expensive and we don’t want to throw them out after making the syrup!
Pecan Crunch Oat Latte Ingredients
Pecan syrup: Water, brown sugar (either light or dark), maple syrup, raw pecans, cinnamon, salt, and vanilla extract.
Pecan crunch topping: Pecans from the syrup, brown sugar, and salt.
To make a latte: Espresso or strongly brewed coffee, barista oat milk, pecan syrup, and pecan crunch topping.
How to Make a Pecan Crunch Oat Latte
Make the syrup: Simmer the water, brown sugar, maple syrup, pecans, cinnamon, and salt for 5-7 minutes. Simmer gently, don’t boil hard or the syrup can turn bitter.
Strain: Stir in the vanilla and strain, saving the pecans for the topping. Use a fine-mesh strainer and lightly press the pecans to get all the syrup out.
Make the crunch topping: Chop the reserved pecans, toss with brown sugar and salt, and bake at 300°F for 5-8 minutes until crisp. Watch closely, nuts go from toasty to burnt fast.
Make the latte: For a hot latte, stir the syrup into the espresso, froth the oat milk and add that, then top with the pecan crunch. For an iced latte, mix the syrup, espresso, and oat milk over ice. Add cold foam if desired, then add the topping.
Tips for a Perfect Latte
Make the syrup ahead of time: You can store the pecan syrup in the fridge for up to 2 weeks. The recipe can be doubled too for even more lattes!
Extra topping: Sometimes I like to use this pecan crunch topping on other desserts like homemade vegan vanilla ice cream. To make only the topping, mix ¼ cup pecans with brown sugar, maple syrup, and salt, then bake as directed.
Gifting idea: Pair a jar of syrup and topping with shelf-stable barista oat milk, bag of espresso, and a cute mug for a cozy DIY coffee basket! Include the instructions for making a pecan crunch oat latte on a tag or in a card tucked into the basket.
FAQ
Can I make this without an espresso machine?
Yep. Use ⅓ cup strong brewed coffee. You can use a French press, Moka pot coffee, Aeropress, or even ½-1 teaspoon instant espresso mixed with hot water.
Should I use barista oat milk or regular?
Barista oat milk froths best and gives that creamy café texture, but regular oat milk works too.
Can I make it iced?
Absolutely, just combine syrup, espresso, and oatmilk over ice. Add cold foam if you’re feeling fancy.
Do I have to make the crunchy topping?
It’s optional, but SO worth it, and it’s a no-waste way to use the pecans leftover from making the syrup!
Serving Suggestions
Enjoy a Pecan Crunch Oat Latte with a cafe-style treat:
How to Store
Syrup: Store the pecan syrup in a sealed jar in the refrigerator for up to 2 weeks.
Pecan crunch topping: Keep in an airtight container at room temperature for up to 2 weeks.
More Recipes for Coffee Lovers
If you try this vegan pecan crunch oat latte recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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Pecan Crunch Oat Latte (Starbucks dupe)
A cozy, nutty latte with sweet pecan syrup, warm cinnamon, and an addictive crunchy pecan topping. Make the syrup and topping ahead for quick assembly – perfect for busy mornings or an at-home Starbucks-style treat.
Servings: (makes about ¾ cup syrup (≈12 tablespoons) and ¼ cup topping
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Ingredients
½1x2x
Pecan Syrup (Makes ~¾ cup syrup)
No-Waste Pecan Crunch Topping (~¼ cup)
Instructions
Make the Pecan Syrup
Simmer: In a small saucepan, combine water, brown sugar, maple syrup, chopped pecans, cinnamon, and salt. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally.
Strain: Remove from the heat, stir in vanilla, then strain through a fine mesh sieve, reserving the pecans for the topping.
Cool & Store: Let the syrup cool, then transfer to a sealed jar. Store in the fridge for up to 2 weeks.
Make the No-Waste Pecan Crunch Topping
Preheat: Set oven to 300°F (150°C) and line a small baking sheet with parchment paper.
Chop: Finely chop the reserved syrup pecans until crumb-like.
Season & Bake: Transfer the chopped pecans to the prepared baking sheet then toss with brown sugar and salt. Spread evenly on the baking sheet then bake for 5-8 minutes, stirring halfway, until dry and lightly toasted. Watch closely so they don’t burn.
Cool & Store: Cool completely, they’ll crisp as they cool. Store airtight at room temperature for up to 2 weeks.
Make a Pecan Crunch Oat Latte
For a Hot Latte: Brew espresso or coffee into a mug. Stir in pecan syrup. Heat and froth oat milk, then pour over the coffee. Sprinkle with pecan crunch topping and enjoy.
For an Iced Latte: In a tall glass with ice, combine espresso, cold oat milk, and pecan syrup. Stir well. Optional Cold Foam: Froth ¼ cup oat milk with 1 teaspoon pecan syrup, then spoon on top. Sprinkle with pecan crunch topping and enjoy.
Notes
Making Topping Without Syrup: If you want to make the topping without making the syrup first, mix together ¼ cup finely chopped pecans, 2 teaspoons brown sugar, ½ teaspoon maple syrup, and a pinch of salt. Spread on a parchment-lined baking sheet and bake at 300°F (150°C) for 5–8 minutes, stirring halfway, until dry and lightly toasted. Cool completely.
Gifting Idea: Package cooled syrup in a glass jar or swing-top bottle. Add a jar of pecan crunch topping, a bag of coffee or espresso, shelf-stable oat milk, and a cute mug or glass for a cozy coffee gift basket. Syrup can be kept at room temperature for a few hours during gifting, but refrigerate for longer storage.
Nutrition
Serving: 1 latte | Calories: 208kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 111mg | Potassium: 209mg | Fiber: 2g | Sugar: 33g | Vitamin A: 372IU | Vitamin C: 0.2mg | Calcium: 289mg | Iron: 2mg
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