Maple Pecan Overnight Oats with Cinnamon Apples

Serves 4 · 15 min prep · 7 min cook

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups milk of choice
• 1 cup plain Greek yogurt
• 1/4 cup plus 1 tbsp pure maple syrup
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 2 medium firm apples (Honeycrisp or Granny Smith)
• 1 tbsp unsalted butter
• 1/2 cup chopped toasted pecans

Instructions

1. 1In a large bowl whisk together the oats, milk, Greek yogurt, maple syrup, chia seeds, vanilla, cinnamon, and salt until fully combined and no dry pockets remain.
2. 2Divide the mixture evenly among four 12-ounce jars or airtight containers. Seal and refrigerate at least 6 hours or overnight so the oats soften and the chia thickens the mixture into a creamy pudding-like texture.
3. 3In the morning (or the night before if preferred), core and dice the apples into 1/2-inch pieces, leaving the skin on for color and fiber.
4. 4Melt the butter in an 8- or 10-inch skillet over medium heat. Add the diced apples, remaining cinnamon, and maple syrup. Cook, stirring occasionally, 5–7 minutes until the apples are tender-crisp, glossy, and lightly caramelized at the edges. Remove from heat and let cool 5 minutes.
5. 5Open the jars and give each portion a quick stir. If the oats seem too thick, loosen with a splash of milk.
6. 6Spoon the warm cinnamon apples over the cold oats, dividing evenly. Sprinkle each jar generously with toasted pecans.
7. 7Serve immediately for hot-cold contrast, or pack the jars with toppings on the side for grab-and-go mornings.
8. 8The base oats keep well up to 4 days refrigerated; add apples and pecans the day you eat them so they stay crisp.