Description
Apple overnight oats are packed with cinnamon, crunchy apples, and chia seeds. The prefect recipe to meal prep for busy weekday breakfasts.
Ingredients
Units
Scale
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 1 tablespoon chia seeds
- 1 3/4 cup milk of choice (I use almond milk)
- 2 tablespoons pure maple syrup
- optional: 2 to 3 tablespoons raisins
- 1 firm apple, cubed into 1 inch pieces (honey crisp, pink lady, gala apples are all good)
optional toppings:
- peanut butter
- walnuts or pecans
Instructions
- Mix: Add all of the ingredients: the rolled oats, cinnamon, chia seeds, milk, maple syrup, raisins (if using), and chopped apple to a medium mixing bowl. Mix until well combined. Reserve the optional toppings (if using for topping just before eating).
- Chill: Cover and chill the oats for at least 8 hours (or overnight). At this time you can transfer the oats into mason jars, or other containers for quick individual on-the-go servings, if desired.
- Eat: In the morning the oats will have absorbed most of the milk and become soft. Give the oats a good stir. It they look a little dry you can add stir in a little extra milk, if you want. Top with a spoonful of peanut butter or a sprinkle of walnuts or pecans, if you would like. Enjoy immediately.
- Option to heat the oatmeal: You can eat the oatmeal warm, if you want. Simply pop the oatmeal in the microwave and heat gently until warm. You may need a little extra milk as the oats will absorb more milk when heated. Top with the optional toppings, if desired, and enjoy immediately.
Notes
Gluten free: to keep this recipe gluten free make sure to use certified gluten free rolled oats.
Diary free/vegan: to keep this recipe dairy free and/or vegan make sure to use a dairy free milk such as almond milk.
Leftovers: The oats will stay good in the fridge for up to 3 to 4 days, although, they are best eaten within 2 days. They will dry out a little the longer they sit so just add a little more milk as needed.
