Caramelized Apple Cinnamon Overnight Oats

Overnight oats turn breakfast into a calm make-ahead ritual, and this jar leans into fall with buttery caramelized apples and warm cinnamon. Maple, Greek yogurt, and toasted pecans give each spoonful a cozy apple-pie feel without baking.

Serves 4 · 12 min prep · 8 min cook

Estimate for one serving

• 390 cal
• 14g protein
• 58g carbs
• 13g fat
• 8g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups unsweetened almond milk or whole milk
• 1 cup plain Greek yogurt
• 3 tbsp maple syrup
• 2 tbsp chia seeds
• 1 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/8 tsp pinch of kosher salt
• 2 medium firm apples (Honeycrisp or Granny Smith)
• 1 tbsp unsalted butter
• 2 tbsp brown sugar
• 1/3 cup chopped toasted pecans

Instructions

1. 1In a large mixing bowl whisk together the oats, milk, Greek yogurt, maple syrup, chia seeds, cinnamon, vanilla, and salt until everything is evenly coated and no dry pockets remain.
2. 2Divide the oat mixture evenly among 4 jars or airtight containers, cover, and refrigerate at least 6 hours or overnight so the oats soften and the chia gels.
3. 3The next morning, core and dice the apples into 1/2-inch pieces (no need to peel).
4. 4Melt the butter in a 10-inch skillet over medium heat, add the apples, brown sugar, and remaining cinnamon, and cook, stirring occasionally, for 6–8 minutes until the apples are tender, glossy, and lightly caramelized at the edges.
5. 5Remove the skillet from heat and let the apples cool 2–3 minutes so they don’t melt the cold oats.
6. 6Spoon the warm caramelized apples over each jar of overnight oats, dividing evenly.
7. 7Top each serving with a generous sprinkle of toasted pecans for crunch.
8. 8Stir just before eating if you like everything mixed, or keep the layers distinct; the oats keep well refrigerated up to 4 days.