Apple Pie Overnight Oats
Rolled oats soaked overnight with chia seeds and warm spices, topped with tender cooked apples and crunchy walnuts.
Ingredients
- 2 medium apples peeled, cored, and diced, about 1 lb / 450g
- 3 tbsp honey or maple syrup, 63g
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1 1/2 cups old-fashioned rolled oats 135g
- 1 3/4 cups milk any kind, 420ml
- 3 tbsp chia seeds 36g
- 1 tsp apple pie spice
- 1/2 cup plain or vanilla yogurt for serving, 120g
- 1/4 cup chopped walnuts toasted, for serving, 30g
- Extra honey or apple pie spice for topping
Instructions
- In a small saucepan, combine the diced apples, honey, cinnamon, and salt. Cook over medium heat, stirring occasionally, for 15-20 minutes, or until the apples are soft and tender.
- While the apples cook, prepare the oats. In a large bowl or container with a lid, stir together the rolled oats, milk, chia seeds, and apple pie spice until well combined.
- Once the apples are cooked, set aside about one-quarter of the mixture for topping. Fold the remaining cooked apples into the oat mixture.
- Cover the bowl of oats and the reserved apples. Refrigerate both for at least 4 hours, or preferably overnight.
- When you are ready to serve, stir the oats well. If the mixture is too thick, add a splash of milk to reach your desired consistency.
- Spoon the overnight oats into bowls or jars. Top with the reserved apple mixture, a dollop of yogurt, a sprinkle of toasted walnuts, and a drizzle of honey.
Notes
To toast walnuts, spread them on a dry skillet over medium heat for 3-5 minutes, shaking the pan often, until fragrant and lightly browned.
The consistency of the oats can be adjusted. If you prefer them thicker, use a little less milk. For thinner oats, add more milk before serving.
This recipe is great for meal prep. Portion the finished oats into individual airtight containers for a quick breakfast during the week.