1cupmedium diced Gala applefrom ~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.