Apple Cinnamon Overnight Oats

Overnight oats turn busy mornings into something calm and ready. This American-style bowl folds shredded crisp apples and warm cinnamon into creamy oats that set while you sleep, finished with maple and toasted pumpkin seeds.

Serves 4 · 15 min prep

Estimate for one serving

• 385 cal
• 14g protein
• 58g carbs
• 12g fat
• 3g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups unsweetened almond milk
• 1 cup plain Greek yogurt
• 2 medium crisp apples
• 2 tbsp chia seeds
• 1½ tsp ground cinnamon
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 pinch of fine salt
• ¼ cup toasted pumpkin seeds
• 1 tsp fresh lemon juice

Instructions

1. 1Wash and core the apples, then shred them on the large holes of a box grater, leaving the skin on for color and fiber.
2. 2Toss the shredded apple immediately with the lemon juice so it stays bright and does not brown.
3. 3In a large mixing bowl combine the oats, almond milk, Greek yogurt, chia seeds, cinnamon, maple syrup, vanilla, and salt.
4. 4Stir vigorously for a full minute until the chia is evenly distributed and no dry oat pockets remain.
5. 5Fold the shredded apple into the oat mixture until every spoonful has fruit throughout.
6. 6Divide the mixture evenly among four jars or one large shareable glass bowl, pressing down lightly so the liquid covers the oats.
7. 7Seal and refrigerate at least 6 hours or overnight so the oats soften and the chia gels.
8. 8In the morning give the oats a good stir; if they seem thick, loosen with a splash more almond milk.
9. 9Scatter the toasted pumpkin seeds over the top just before serving so they stay crunchy.
10. 10Serve cold straight from the fridge or let stand 10 minutes at room temperature for a softer texture.
11. 11For a weekend board, set the big bowl in the center with extra cinnamon and maple on the side for guests to customize.