Apple Cinnamon Overnight Oats are the perfect breakfast to transition from summer to fall! Thick and creamy with warm spices and sweet apples. A delicious and healthy way to start your morning!
Happy first day of fall! Now is when I consider it acceptable to start sharing all the apple, pumpkin, soup and comfort food recipes with you, not in the beginning of August. I’m still pretty bummed that summer is over, but I’m slowly easing into fall by making these Apple Cinnamon Overnight Oats for breakfast.
These overnight oats are the perfect way to enjoy fall flavors if you’re still experiencing warm weather. I’m looking at you Arizona, California and Texas. The mornings have cooled off here in Denver, but I still enjoy grabbing these oats for a quick post-run breakfast.
Do Overnight Oats Have to be Eaten Cold?
Nope. I prefer to eat mine cold, but if you’re like my mom and can’t get into that, you can heat them up in the microwave. I actually just read this recipe for how to turn overnight oats into baked oatmeal in one minute and will definitely be giving that a try!
Making overnight oats is about as easy as it gets. In a medium sized bowl whisk together the milk, yogurt, maple syrup and vanilla. Once it’s combined add in the chia seeds, oats, salt, spices and shredded apple. I decided to shred half my apple because I like the texture and way it combined into the oats better. I diced the other half of the apple and saved it to use as a topping.
Do I Have to Wait Overnight to Eat the Oats?
Although these oats are called overnight oats, I rarely wait until the next day to to dive into them. If you were just using milk it might be necessary, but with the ingredients I use in my recipes it’s not necessary. Both the chia seeds and the Greek yogurt act as thickeners for the oats. If fact they give them almost a pudding like consistency. I’ve found that when I make the overnight oats this way they only need 2-3 hours for the oats to soften and the mixture to thicken.
I like to add toppings to my overnight oats right before eating them. For these Apple Cinnamon Overnight Oats I added diced apple, vanilla almond butter, toasted pecans and a sprinkle of cinnamon. Toppings are optional, but I always recommend adding them for texture and extra flavor. This recipe makes two servings, but you can easily double it so you have enough for the week. The oats are best if eaten within 3-4 days of making them.
More Overnight Oats
- 2/3 cup unsweetened almond milk, or milk of choice
- 1/2 cup non-fat, 2% or whole Greek yogurt, I used non-fat
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- Pinch of salt
- 2/3 cup rolled oats, gluten-free if needed
- 1 small apple, shredded, diced or do half and half.
- Almond butter for topping (optional)
- In a medium sized bowl whisk together the wet ingredients. Stir in the dry ingredients and the apple until combined.
- Divide the mixture into two jars or bowls, cover and refrigerate for 2-3 hours or overnight. Top with the extra diced apple, almond butter and cinnamon if desired.
Amount Per Serving: Calories: 282Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 98mgCarbohydrates: 48gFiber: 7gSugar: 22gProtein: 11g