These healthy, easy to make overnight oats combine apples and cinnamon for the perfect grab-and-go breakfast! Ready in just 10 minutes and vegan & gluten-free optional!
- Diet-friendly: vegan, vegetarian, gluten-free optional, soy-free and nut-free optional (just use soy/nut-free non-dairy milks and gluten free oats)
- Meal-prep friendly: makes 4 servings and is easy to double
- Quick & easy: Ready in just 10 minutes!
- Apple pie flavored: apples, cinnamon and brown sugar combine to make that quintessential apple pie flavor
- Versatile: add a variety of toppings and use any kind of milk
If you like my Instant Pot apple cinnamon oats you are sure to love this recipe as well!
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What you'll need
Apples: I like to use sweet red apples like fuji, gala or honey crisp. Slice apples into ½ inch cubes. I leave the peel on but you can remove it if you prefer.
Rolled oats, also known as old-fashioned oats. Choose gluten-free oats to make this recipe gluten-free.
Milk: I like to use unsweetened, unflavored soy milk but you can use almond, oat, coconut milk, etc.
Chia seeds help with texture and provide healthy omega-3 fatty acids. You can omit these or replace them with flaxseeds.
Brown sugar can be replaced with an equal amount of white sugar or maple syrup. The flavor will slightly different if you don't use brown sugar.
Step by step instructions
This recipe is as easy as:
- Mix the dry ingredients together.
- Add in the wet ingredients (milk and apples) and stir together.
Cover with a lid and refrigerate for at least 4 hours before enjoying.
If you want to use apple sauce I recommend using half applesauce and half milk. This makes the oats extra flavorful and nutritious!
They are usually eaten cold which is another reason why they are so convenient to have on hand for quick meals!
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.
Definitely not! I like using a glass jar because it's convenient, but you can actually just mix them together in a bowl, Tupperware or large cup. Cover your container with a lid or foil before refrigerating.
Toppings are one of the best parts of overnight oats! Here are 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
Looking for more breakfast ideas?
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Apple Cinnamon Overnight Oats
- 1 teaspoon olive oil
- ¼ cup raw walnuts
- ½ cup rolled oats
- 1 tablespoon chia seeds
- 2 teaspoons light brown sugar adjust to taste
- ½ teaspoon ground cinnamon more for topping
- ⅛ 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
- 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.
- 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.