Apple Cinnamon Overnight Oats are the perfect combination of fall flavors and easy breakfast. You only 10 minutes to prep for the next day or entire week! Vegan & gluten-free optional.
Fall is on the horizon but it’s still too hot out. That means one thing: overnight oats are the move.
This recipe is my go-to solution to early mornings with limited meal prep time. I make the oats at night in less than 10 minutes and pop them in the fridge for a grab-and-go breakfast the next day. This recipe makes one serving but you can easily quadruple the recipe for 4 days of breakfast meal prep!
Apples, cinnamon and brown sugar combine to make that quintessential apple pie flavor. Add toasted walnuts and your favorite toppings for a filling and balanced breakfast.
If you like my Instant Pot apple cinnamon oats you are sure to love this recipe as well!
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Topping ideas
Toppings are my favorite part of oatmeal because they add extra flavor and make it more filling. Here are a few of my favorites:
- One (5 ounce) container of Greek yogurt or plant-based yogurt for protein
- Toasted walnuts
- Maple syrup drizzle
- Cinnamon and nutmeg on top
- Pumpkin seeds
- Coconut cream
- Applesauce
Can you heat up overnight oats?
Yes! Overnight oats are extra creamy and delicious when warm. Simply add one serving to a small sauce pot over medium heat. Heat, stirring occasionally, until warm. Add an extra splash of milk as needed. You can also reheat it in the microwave in 1-2 minutes.
If you’re looking for more overnight oats you might like these coconut blueberry, mocha, chia cherry or gingerbread varieties.
Looking for more ways to use rolled oats?
- Cinnamon Pecan Baked Oatmeal
- Peanut Butter Breakfast Cookies
- Apple Cinnamon Smoothie
- Baked Pumpkin Oatmeal
- Maple Pecan Granola
Enjoy!
Apple Cinnamon Overnight Oats
Ingredients
- 1 teaspoon olive oil
- 1/4 cup raw walnuts
- 1/2 cup rolled oats
- 1 tablespoon chia seeds
- 2 teaspoons light brown sugar adjust to taste
- 1/2 teaspoon ground cinnamon more for topping
- 1/8 teaspoon ground nutmeg
- pinch of salt
- 1 cup unsweetened soy milk see note #1
- 1 cup medium diced Gala apple from ~1 small red apple, see note #2
Instructions
- To toast walnuts (optional): Heat a small skillet over medium-high heat. Add a drizzle of olive oil (about 1 teaspoon). Once hot, add the walnuts and toast until brown and fragrant, about 3-5 minutes. Stir occasionally to prevent burning. Set aside for topping.
- In a pint sized Ball jar or similarly sized container, stir together the rolled oats, chia seeds, brown sugar, cinnamon, nutmeg and pinch of salt. Add soy milk and diced apples.
- Put the lid in place and shake to combine. Refrigerate for at least 4 hours and up to 4 days. Enjoy cold or warm topped with toasted walnuts and a sprinkle of cinnamon.
Notes
- Soy milk: This is my preferred non-dairy milk because it containers a fair amount of protein but any milk will do — cow’s milk, cashew, almond, etc.
- Apples: I like to use sweet apples like Gala, Fuji or Honeycrisp.
- Reheating instructions: Add one serving of overnight oats to a small sauce pot over medium heat. Heat, stirring occasionally, until warm, about 3-5 minutes.
- Gluten-free optional: Choose certified gluten-free oats to make this recipe gluten-free.
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