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Apple Cinnamon Overnight Oats full recipe

Apple Cinnamon Overnight Oats

Creamy overnight oats with juicy apple and plenty of cinnamon. Mix them tonight, and a cool, apple pie flavored breakfast is waiting in the morning.
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Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

The oat base
  • 1 cup about 90 g old-fashioned rolled oats
  • 1 cup 240 ml milk of your choice
  • ½ cup about 120 g Greek yogurt or plain yogurt
  • 2 tablespoons chia seeds
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • A small pinch of salt
The apple
  • 1 medium apple diced small
To finish (all optional)
  • A few extra apple cubes
  • Chopped walnuts or pecans
  • A sprinkle of cinnamon
  • A drizzle of maple syrup
  • A spoonful of yogurt or nut butter
A few notes on the ingredients
  • Oats. Old-fashioned rolled oats give the best balance of softness and chew. Quick oats work but you’ll get a mushier texture. Steel-cut oats stay too firm without cooking.
  • Milk. Dairy almond, oat, soy and coconut milk all work. Oat milk gives the creamiest result, almond milk a lighter one.
  • Yogurt. This is what makes the oats thick and a little tangy which balances the sweetness. Greek yogurt adds more protein, and a dairy-free yogurt works if you need one.
  • Apples. Honeycrisp Gala, Fuji and Granny Smith keep their shape best. Leave the peel on for color and a bit of texture.
  • Cinnamon. It’s the star here so use a fresh jar. Cinnamon that’s been sitting in the cupboard for years tastes like dust.

Equipment

  • 2 jars or containers with lids (about 12 oz / 350 ml each)
  • A medium mixing bowl
  • Measuring cups and spoons
  • A sharp knife and a cutting board
  • A spoon or small spatula for stirring

Method
 

  1. Dice the apple. Wash it and cut it into small cubes, about ¼ inch. Small pieces blend through the oats and soften nicely overnight.
  2. Mix the base. In the bowl, combine the oats, milk, yogurt, chia seeds, maple syrup, cinnamon, vanilla and salt. Stir well, scraping the bottom so no dry oats or chia clumps hide there.
  3. Fold in the apple. Add about three-quarters of the diced apple and stir gently. Keep the rest for the morning.
  4. Fill the jars. Divide the mixture between two jars and tap them lightly on the counter to settle everything.
  5. Chill. Cover and refrigerate for at least 4 hours, ideally 6 to 8.
  6. Stir and top. In the morning, give the oats a good stir. If they’re thicker than you like, loosen them with a splash of milk. Add the leftover apple, a sprinkle of cinnamon, nuts and a drizzle of maple syrup.

Notes

Tip: Stir the mixture again after about 10 minutes in the fridge. Chia seeds love to sink and clump at the bottom, and a second stir keeps the texture even.