Apple Cinnamon Overnight Oats

Overnight oats let the grains soften while you sleep, a make-ahead breakfast favorite across American kitchens. Crisp apples and warm cinnamon fold into creamy Greek yogurt for a ready-to-eat morning bowl that feels like apple pie without the fuss.

Serves 4 · 15 min prep

Estimate for one serving

• 340 cal
• 14g protein
• 48g carbs
• 11g 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 tsp ground cinnamon
• 2 tbsp chia seeds
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/8 tsp pinch of fine salt
• 1/3 cup chopped toasted walnuts
• for garnish fresh mint leaves

Instructions

1. 1Wash the apples thoroughly, then core and dice them into small bite-size pieces, leaving the skin on for color and fiber. Set aside the neatest dice for topping in the morning.
2. 2In a large mixing bowl, stir together the rolled oats, chia seeds, ground cinnamon, and salt until the dry ingredients look evenly speckled.
3. 3Pour in the almond milk, Greek yogurt, maple syrup, and vanilla extract. Whisk firmly for a full minute so the yogurt loosens and no dry oat pockets remain.
4. 4Fold most of the diced apple into the oat mixture, reserving the prettiest pieces for the final garnish. The fruit should be coated but still distinct.
5. 5Divide the mixture evenly among four jars or lidded containers, packing it down lightly so the liquid reaches the top layer of oats.
6. 6Seal the jars and refrigerate at least 6 hours or overnight; the oats will soften and the apples will release a little natural sweetness into the base.
7. 7In the morning, give each jar a quick stir. If the oats seem thick, loosen with a splash of cold almond milk until spoonable.
8. 8Top each portion with the reserved fresh apple dice, a scatter of toasted walnuts, and a few torn mint leaves. Serve chilled straight from the jar or spooned into a bowl.
9. 9For meal-prep longevity, keep toppings separate until the day you eat; the base keeps well for up to 4 days refrigerated.