Did anyone else catch a case of the late August blues? After spending four relaxing days with my family in Kansas City, I’m struggling to say goodbye to the lazy days of summer. My single source of the fresh, pencil-sharpening, back-to-school energy I knew in elementary school: Apple Cinnamon Overnight Oats.
As an elementary school student, I looked forward to the end of summer, because it meant the beginning of a new school year. Anything was possible. I had a brand-new Lisa Frank trapper keeper to prove it.
As an adult, the transition between seasons is less defined, but still present. Although I no longer have a first day of school to signal summer’s end, I can sense the arrival of fall. Summer is permissive. In summer, I can eat chips and dip for lunch, ignore my to-do list in favor of watching the sunset, and leave my bed unmade. Fall feels less accepting of these things.
Although I’m not quite ready to embrace the productivity I feel fall demands, fall flavors are already tempting me.
This week, after a long, lazy weekend in Kansas City with my family celebrating my little niece’s first birthday (her reaction to the cake was priceless), I needed these Apple Cinnamon Overnight Oats to transition me back into real-life mode. As it turns out, waking up just one quick mason-jar shake away from a breakfast as satisfying and delicious as overnight oatmeal is a very powerful thing.
About These Delicious Overnight Oats
If you’ve never tried overnight oats, I am begging you to give this apple cinnamon overnight oatmeal recipe a try. Overnight oats are incredibly filling, packed with super foods, and taste so rich and decadent, you’ll think you are eating an old-fashioned pudding, instead of a wholesome meal.
Here’s the rundown of overnight oatmeal ingredients: uncooked rolled oats (I like rolled for the best, most decadent texture, though quick oats will work too), Greek yogurt (extra protein and maximum richness), flaxseeds (omega-3 power), and Almond Breeze Unsweetened Vanilla Almondmilk. I’m once again teaming up with Almond Breeze to share this recipe, because its Unsweetened Vanilla Almondmilk is my go-to for smoothies, cereals, and my overnight oats too. I love its light, nutty flavor and creamy texture—both are perfect for overnight oats!
To make overnight oats, simply layer the ingredients, then let them sit in the refrigerator while you sleep. That’s it. Overnight, the oatmeal softens and thickens into a filling breakfast pudding that will have you leaping out of your bed to enjoy it. I like to put my overnight oats in a mason jar, because the jar is easy to store and makes me feel hipster and cool, but any airtight container (or even a bowl with plastic wrap over the top) will do.
Because overnight oats can last up to five days in the refrigerator, I usually make a few jars at once. For less than 10 minutes of prep work, I can have breakfast covered for the week.
You can customize overnight oats to any flavors you love. Today’s recipe is inspired by apple pie. I added warm fall spices like cinnamon and nutmeg, pure maple syrup, a diced honeycrisp apple, and a handful of toasted walnuts and dried cranberries.
I love the way the creamy oats and yogurt contrast with the crisp apples, crunchy walnuts, and chewy, sweet cranberries. It truly is like apple pie, in healthy overnight oatmeal form!
Since overnight oats can be made ahead, this recipe is ideal for quick back to school breakfasts. Overnight oats are also portable, so you can easily grab a container on your way out the door. You’ll be the envy of the office when you open the lid and dig in!
More Make Ahead Breakfast Recipes
- Coconut Chia Pudding
- Freezer Breakfast Quesadilla
- Peanut Butter Oatmeal Breakfast Bars
- Slow Cooker Banana Bread Overnight Steel Cut Oats
Tools Used to Make This Recipe
Apple Cinnamon Overnight Oats
For Each Jar:
- 1/3 cup old fashioned oats gluten free if needed
- 1/2 teaspoon ground cinnamon
- Tiny pinch ground ginger
- Tiny pinch ground cloves
- Tiny pinch kosher salt
- 1/2 medium apple cored and diced (peeling optional), any kind you enjoy eating (I used honeycrisp)
- 1/2 cup Almond Breeze Unsweetened Vanilla Almondmilk
- 1 1/2 teaspoons pure maple syrup
- 1/2 cup non-fat plain Greek yogurt
- 1 tablespoon ground flaxseed meal or substitute chia seeds
- Optional toppings: Toasted almonds or walnuts; dried fruit, such as raisins, cranberries, or apricots, additional maple syrup
- Add the ingredients to a 16-ounce mason jar or other individual storage container in the order listed above: oats, cinnamon, ginger, cloves, salt, diced apples, almondmilk, maple syrup, Greek yogurt, and flaxseed. Do not shake. Seal jar and refrigerate overnight (or up to 5 days). You can also layer the ingredients in a bowl, then cover the bowl with plastic wrap and refrigerate.
- When ready to eat, shake the jar to combine the ingredients or empty the contents of the container into a serving bowl and stir to combine. Add a little more Greek yogurt or almondmilk if a thicker/thinner consistency is desired. Add any desired toppings and enjoy!
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I am sharing the recipe in partnership with Almond Breeze. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!