Apple Cinnamon Overnight Oats: My Go-To Cosy Breakfast Recipe
The Story Behind These Apple Cinnamon Overnight Oats
I started making these Apple Cinnamon Overnight Oats back when my mornings were, frankly, a circus. The kids wanted pancakes, I wanted sleep, and my partner once tried to eat uncooked oats with cold milk and—no, just no. One crisp October morning, I figured, what if I tossed all the good stuff in a jar the night before? Anyway, fast-forward to today and now it’s sort of my breakfast safety net. And every so often, when I actually remember to prep ahead of time, I wake up feeling like that organized person I sometimes see on Pinterest (you know the type!).
Why I Keep Making These
I make this recipe when I know tomorrow’s gonna be a dash out the door. My family goes a bit mad for them because, well, who doesn’t want apple pie for breakfast? (And yes, I know oats aren’t pie, but close enough, right?) Sometimes I’ll throw it together casually and it still comes out tasting great, except for that one time I forgot the cinnamon and wondered why something felt… missing. It’s honestly the thing that stops me from ending up at the bakery on my way to work (my wallet thanks me every time).
Here’s What You’ll Need
- 1 cup rolled oats (I’ve used quick oats in a pinch—less chewy, still tasty)
- 1/2 cup milk (dairy or any plant milk—you do you; my sister swears by oat milk but I grab whatever’s in the fridge)
- 1/2 cup Greek yogurt (or regular yogurt, or skip if you want it vegan and extra thick)
- 1 apple, chopped (use Granny Smith for sourness, or whatever apple is rolling around in your fruit bowl)
- 1 tablespoon maple syrup (honey works too, or brown sugar if you fancy)
- 3/4 teaspoon ground cinnamon (sometimes I add a dash more when I want a hug-in-a-bowl)
- A tiny pinch of salt
- Optional: chopped nuts, chia seeds, raisins, or even a scoop of protein powder if that’s your jam
Side note: My grandmother was an absolute stickler for local apples, but honestly, whatever’s on sale is good enough for me.
Alright, Here’s What You Do
- Grab a jar or a bowl (I use one of those old jam jars I can never seem to throw out, but, use whatever you have).
- Tip in the oats, milk, and yogurt. Give it a quick stir. Actually, I find it works better if you add the yogurt after—less clumpy, but it’s not the end of the world if you mix it all in straight away.
- Add the chopped apple. You could peel it, but I usually don’t—I like the extra crunch.
- Drizzle in the maple syrup and sprinkle on cinnamon (smells amazing already; this is where I succumb to a little taste test—just me?).
- Toss in your salt and any extras: nuts, raisins, seeds. Top tip: raisins plump up overnight so don’t overdo it unless you’re a raisin fiend.
- Give it all a good mix. If it looks a bit gloopy now, ignore it. It’ll sort itself out overnight.
- Pop the lid on and stick it in the fridge for at least 6 hours. I usually just leave it till morning but honestly, sometimes I eat it after 4 hours and it’s fine.
Notes from My Kitchen Experiments
- If you chop the apple too big, it’s a bit awkward to eat, so dice it smaller unless you like surprise mouthfuls of apple.
- Using Greek yogurt makes it creamy, but plain yogurt is more runny—sometimes I just strain it with a coffee filter if I want to be fancy.
- Your oats might look a little too thick in the morning—just splash in some milk and it’ll come back to life.
- I once put the jar in the freezer instead of the fridge. Don’t do that. Rock-solid oats for breakfast are… not it!
Let’s Talk Variations (With One Disaster)
- Swap the apple for blueberries or pears when you run out—both work well, though the berries will make it a weird purple sometimes.
- Add a spoonful of peanut butter or almond butter instead of syrup—that’s my accident turned happy discovery.
- I once tried adding shredded coconut, but maybe I went overboard—it tasted like vacation, and not in a great way (stick to a teaspoon if you must).
Equipment: Don’t Stress
Ideally, use a glass jar with a tight lid (a mason jar if you’re feeling bougie), but any plastic container with a lid is fine. Or honestly, just cover a bowl with foil—my pal does that when she can’t be bothered with extra washing up, works just the same.
Storing Your Oats
These keep well for about three days in the fridge, though honestly, in my house it never lasts more than a day! If you’re making extra, just give it a stir before eating as it settles overnight. I probably wouldn’t push past three days—maybe two if it’s hot out.
How I Like to Serve Mine (And a Quirky Family Tradition)
I usually eat mine straight from the jar (less washing up is the dream), but sometimes I spoon it into a bowl and sprinkle extra cinnamon or some chopped walnuts on top. My eldest likes a dollop of yogurt and a drizzle of honey, which is now apparently a mandatory topping in our house—kids, eh? Oh, and on chilly mornings, I sometimes microwave it for thirty seconds if I want something warming.
Pro Tips (Or Lessons Learned the Hard Way)
- Once, I tried blitzing the apple in a blender first to save time—it just turned it into a weird puree, so now I always chop it by hand, even if it’s a hassle.
- Don’t rush the soak. I once ate it after just an hour and the oats basically crunched like gravel. Yeh, not ideal first thing.
Your Oats Questions, Answered (I Get These All the Time!)
- Can I make this with steel-cut oats?
- You can, but they stay chewy, like Kate over here says—personally, I’m not a fan but hey, go for it if you want more bite.
- Do you have to use Greek yogurt?
- Nope! Actually, sometimes I skip the yogurt completely if I’m out, just use extra milk and it’s fine (a bit runnier but still yummy).
- Does this really taste better overnight?
- I think so! The oats suck up all the good stuff. But if you’re desperate, a couple hours in the fridge and it’s passable (I’ve been there more than once).
- Could I make a big batch for the week?
- Probably, but add apples just before eating or they go mushy—and on second thought, the oats get a bit sad after three days.
- Any toppings you love?
- Actually, sometimes I go wild with homemade peanut butter or a handful of granola on top for crunch. If you’re into that sort of thing.
And, unrelated but kind of related: I once saw someone eat overnight oats with crackers on top. Bizarrely, it worked! Food is weird sometimes.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened almond milk
- 1 medium apple, diced
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
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1In a medium bowl or jar, combine rolled oats, chia seeds, cinnamon, and a pinch of salt.
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2Add almond milk, maple syrup, and vanilla extract. Stir until well mixed.
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3Fold in the diced apple, making sure it is evenly distributed.
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4Cover and refrigerate for at least 6 hours or overnight to allow the oats to soak and soften.
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5In the morning, stir the oats, add extra apple slices or a drizzle of maple syrup if desired, and enjoy chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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