Apple Cinnamon Overnight Oats

Overnight oats reward a few minutes of evening prep with a creamy breakfast waiting at dawn. Crisp apple and cinnamon fold into rolled oats and maple for an easy American make-ahead bowl with cozy pie vibes.

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 (Honeycrisp or Gala), diced
• 2 tsp ground cinnamon
• 3 tbsp pure maple syrup
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1/8 tsp pinch of fine sea salt
• 1/3 cup toasted chopped pecans
• 1 tbsp fresh lemon juice
• as needed extra apple slices and cinnamon for serving

Instructions

1. 1Dice the apples into small even pieces and toss them immediately with the lemon juice so they stay bright and do not brown.
2. 2In a large mixing bowl whisk the almond milk, Greek yogurt, maple syrup, vanilla, cinnamon, and salt until completely smooth and fragrant.
3. 3Stir in the rolled oats and chia seeds until every flake is coated and no dry pockets remain.
4. 4Fold the lemon-dressed diced apples gently through the oat mixture so the fruit is evenly distributed.
5. 5Divide the mixture among four jars or a single large lidded container, packing it down lightly and leaving a little headspace.
6. 6Seal and refrigerate at least 6 hours or overnight so the oats soften and the chia gels.
7. 7In the morning give each portion a stir; if it seems thick, loosen with a splash of cold almond milk.
8. 8Top with toasted pecans, a few fresh apple slices, and an extra dust of cinnamon right before serving so the nuts stay crunchy.
9. 9Set the jars out on a weekend brunch table or pack them for a park picnic—they travel well chilled.