Apple Cinnamon Overnight Oats

Overnight oats turn a simple soak into breakfast ready when you wake—no stove required. Crisp apple and warm cinnamon fold into creamy oats with maple and yogurt for a make-ahead American classic.

Serves 4 · 15 min prep

Estimate for one serving

• 312 cal
• 12g protein
• 48g carbs
• 9g 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 (Honeycrisp or Granny Smith), diced small
• 2 tsp ground cinnamon
• 3 tbsp pure maple syrup
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1 pinch of fine sea salt
• 1/3 cup toasted chopped walnuts
• 1 tsp fresh thyme leaves
• as needed extra apple slices and cinnamon for topping

Instructions

1. 1Dice the crisp apples into small, even pieces so they soften slightly overnight while staying bright and crunchy. Reserve thin slices for topping in the morning.
2. 2In a large mixing bowl, stir the rolled oats with the chia seeds, ground cinnamon, and sea salt until the dry ingredients are evenly distributed.
3. 3Pour in the almond milk, Greek yogurt, maple syrup, and vanilla extract. Whisk firmly for a minute until the mixture looks creamy and no dry oat pockets remain.
4. 4Fold the diced apples into the oat base so every spoonful will carry fruit. Taste and adjust cinnamon if you want a warmer spice note.
5. 5Divide the mixture evenly among four jars or glasses, packing it down lightly with the back of a spoon.
6. 6Seal the jars and refrigerate at least 6 hours or overnight so the oats hydrate and the apples release a little juice 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 serving with the reserved apple slices, a scatter of toasted walnuts, a pinch more cinnamon, and a few fresh thyme leaves for an herby finish.
9. 9Serve chilled straight from the jars for a shareable weekend breakfast table, or pack them for a grab-and-go morning.