Apple Overnight Oats with Grapes

Overnight oats rose with American meal-prep culture, soaking grains ahead for grab-and-go mornings. This jar folds crisp apples and red grapes into creamy yogurt oats with a hint of cinnamon and honey.

Serves 4 · 15 min prep

Estimate for one serving

• 342 cal
• 14g protein
• 52g carbs
• 10g fat

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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
• 1 cup red seedless grapes
• 2 tablespoons chia seeds
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1/4 cup chopped walnuts
• 8 leaves fresh mint leaves

Instructions

1. 1Wash the apples thoroughly under cool water, then core and dice them into small bite-size pieces, leaving the skin on for extra fiber and color.
2. 2Halve the grapes and set both fruits aside in a bowl so they are ready to fold in.
3. 3In a large mixing bowl combine the rolled oats, almond milk, Greek yogurt, chia seeds, honey, cinnamon, and vanilla extract. Stir vigorously for a full minute until the mixture looks creamy and evenly blended with no dry pockets of oats.
4. 4Fold the diced apples and halved grapes gently into the oat mixture so the fruit is distributed throughout without crushing the grapes.
5. 5Spoon the mixture evenly into four clean 16-ounce jars or meal-prep containers, pressing lightly so there are no large air gaps.
6. 6Sprinkle the chopped walnuts over the top of each jar for crunch.
7. 7Seal the jars tightly and refrigerate them for at least 6 hours or overnight so the oats soften and the flavors meld.
8. 8In the morning give each jar a quick stir; if the mixture seems too thick, loosen it with a splash of extra almond milk.
9. 9Tear the fresh mint leaves and scatter them over each serving just before eating for a bright herbal finish.
10. 10Serve cold straight from the jar or transfer to a bowl; the oats keep well for up to 4 days in the refrigerator.