Apple Cinnamon Overnight Oats

Overnight oats let rolled oats soften while you sleep, turning breakfast into a calm make-ahead ritual. This apple-cinnamon bowl folds in crisp apples, warm spice, and maple for classic American comfort.

Serves 4 · 15 min prep

Estimate for one serving

• 340 cal
• 14g protein
• 52g carbs
• 10g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups old-fashioned rolled oats
• 2 tbsp chia seeds
• 2 cups unsweetened almond milk
• 1 cup plain Greek yogurt
• 3 tbsp maple syrup
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• 2 medium crisp apples (Honeycrisp or Gala), diced
• 1 tsp fresh lemon juice
• 1/4 cup toasted pumpkin seeds
• 1 medium extra apple slices for topping

Instructions

1. 1In a large mixing bowl, combine the rolled oats and chia seeds so the seeds are evenly distributed through the dry base.
2. 2Pour in the almond milk and Greek yogurt, then add the maple syrup, ground cinnamon, vanilla extract, and salt.
3. 3Whisk firmly for a full minute until the mixture looks creamy and no dry oat pockets remain at the bottom.
4. 4Toss the diced apples with the lemon juice in a small bowl to keep their color bright and prevent browning.
5. 5Fold three-quarters of the dressed apple pieces into the oat mixture, reserving the rest for morning toppings.
6. 6Divide the oats evenly among four lidded jars or clear cups, packing them gently so they sit level.
7. 7Seal the jars and refrigerate at least 6 hours or overnight so the oats soften and the chia gels.
8. 8In the morning, give each jar a quick stir; if the texture feels too thick, loosen with a splash of cold almond milk.
9. 9Top each serving with the reserved diced apple, a few fresh apple slices, and a sprinkle of toasted pumpkin seeds.
10. 10Serve chilled straight from the jars for an easy grab-and-go breakfast board or weekend brunch spread.