Apple Pie Overnight Oats

These Apple Pie Overnight Oats are a tasty make-ahead breakfast with chia, almond butter, yogurt, and stewed apple. Easy, filling, and vegan-friendly!

Course Breakfast

Cuisine American

Prep Time 15

Resting Time 2

Total Time 2 15

Servings serves

Calories 419kcal

Ingredients

3 large apples skin on, diced into ½–¾" chunks (approx. 600g). I use Granny Smith.
1 teaspoon ground cinnamon for stewing apples
2½ tablespoons water for stewing apples
1½ cups rolled oats approx. 135g
2 cups milk approx. 480ml; I use soy milk, but any milk works.
1 cup yogurt I use soy; approx. 227g
2 tablespoons chia seeds approx. 18g
1-2 tablespoon maple syrup optional; approx. 21–42
2 teaspoon ground cinnamon for oats mixture
3 tablespoons almond butter approx. 102g total
2 teaspoon vanilla extract
1/8 teaspoon salt approx. 0.25g

Instructions

Make the stewed apples:

Add the diced apples, 1 teaspoon cinnamon, and water to a small saucepan over medium heat. Stir to coat evenly, then cover and reduce heat to low. Cook for 5–10 minutes, stirring occasionally, until the apples are tender and can be easily pierced with a fork. Set aside to cool.

Prepare the oats:

In a large mixing bowl, combine the rolled oats, milk, yogurt, chia seeds, maple syrup (if using), remaining 2 teaspoons cinnamon, almond butter, vanilla extract, and salt. Mix thoroughly until the almond butter is evenly distributed.

Assemble and chill:

Divide the oat mixture evenly between 4 jars or containers. Spoon the stewed apples on top of each. Seal and refrigerate for at least 2 hours (or overnight) before serving.

Video

Notes

Nutritional information does not include optional maple syrup.

Nutrition