Description
This apple pie overnight oats recipe is healthy and quick to make ahead in a jar. It’s made with rolled oats, milk, high protein Greek yogurt, chia seeds, homemade apple pie spice, vanilla extract, chopped apples, and topped with maple-candied walnuts.
Ingredients
Units
Scale
- 1/3 cup rolled oats, gluten-free if desired
- 1/3 cup plus 2 tablespoons milk (I use unsweetened almond milk)
- 1/4 cup plain yogurt (I use 0% Greek yogurt)
- 2 teaspoons chia seeds
- 2 teaspoons maple syrup (or honey)
- 1/2 teaspoon apple pie spice (recipe below)
- 1/4 teaspoon vanilla extract
- A pinch of sea salt
- 1 small apple, finely diced for topping
- 1 tablespoon maple-candied walnuts, for topping (recipe below)
- 1 tablespoon nut butter or apple butter, for drizzling (optional)
Maple-Candied Walnuts:
- 1/2 cup walnuts
- 4 teaspoons pure maple syrup
Apple Pie Spice:
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cardamon
Instructions
- Make the maple-candied walnuts: Add the walnuts and maple syrup to a medium skillet over medium heat. Stir continuously until the nuts are well coated and there is no more liquid left in the skillet (approximately 5 minutes).
- Immediately remove from the heat and spread the nuts evenly on parchment paper. Let cool completely. Store in an airtight container at room temperature for up to 1 week.
- Make the apple pie spice: In a small bowl, add the ground cinnamon, ground nutmeg, allspice, and ground cardamon. Stir the spices until everything is well combined. Store the apple pie spice mix in an airtight container or jar. Keep in a cool and dark place, such as your pantry or spice cupboard.
- Make the overnight oats: In a bowl or jar with a fitted lid, add the rolled oats, milk, yogurt, chia seeds, maple syrup, apple pie spice, vanilla extract, and a pinch of salt. Stir the ingredients together until well combined and there are no clumps of chia seeds. Chill for at least 8 hours or overnight in the fridge.
- Add your toppings and enjoy! In the morning, add the chopped apple, maple-candied walnuts, and nut butter or apple butter (if using). Drizzle with more maple syrup if desired.
Notes
- I use old-fashioned rolled oats for this recipe because they become tender and creamy when soaked. Quick oats and instant oats often get watery and mushy. Steel-cut oats remain too firm after soaking overnight.
- Use less milk if you like a thicker overnight oats.
- Candied walnuts. It’s normal for candied nuts to remain slightly sticky until cooled. If they are still sticky after cooling, it probably means you didn’t cook them long enough.
- Use vanilla flavored yogurt instead of plain if you prefer.
- Apple pie spice mix: You only need 1/2 teaspoon of the apple spice mix for this recipe. Store leftover apple pie spice at room temperature on your spice rack for up to 1 year.
- Make it vegan by using dairy-free milk and vegan yogurt.
- Keep it gluten-free by using gluten-free oats.
- Nutrition information is a rough estimate based on using unsweetened almond milk, plain 0% Greek yogurt, maple-candied walnuts, and 1 small chopped apple.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 461
- Sugar: 29.3g
- Sodium: 104mg
- Fat: 9.8g
- Saturated Fat: 1.3g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 74.4g
- Fiber: 12.3g
- Protein: 20.2g
- Cholesterol: 5mg