Apple Cinnamon Overnight Oats

Serves 4 · 15 min prep

Ingredients

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

Instructions

1. 1Wash and core the apples, then dice them into small bite-size pieces so they soften slightly overnight while staying crisp.
2. 2In a large mixing bowl, combine the rolled oats, chia seeds, ground cinnamon, and sea salt, stirring until the dry mix looks evenly speckled.
3. 3Add the almond milk, Greek yogurt, maple syrup, and vanilla extract. Whisk firmly for a minute until the yogurt is fully incorporated and no dry pockets of oats remain.
4. 4Fold in most of the diced apples, reserving a small handful for morning toppings so you keep a fresh crunch contrast.
5. 5Divide the mixture evenly among four jars or airtight containers, pressing lightly so the oats are submerged in liquid.
6. 6Seal the jars and refrigerate for at least 6 hours or overnight; the oats will thicken and the apples will mellow while staying bright.
7. 7In the morning, give each jar a quick stir. If the mixture seems too thick, loosen with a splash of cold almond milk until creamy.
8. 8Top each serving with the reserved fresh apple dice, a sprinkle of toasted pumpkin seeds, and an extra dusting of cinnamon if desired.
9. 9Serve chilled straight from the jar for a grab-and-go weekday breakfast, or spoon into a bowl for a slower weekend start.