Cinnamon Apple Overnight Oats
Overnight oats work because the extended soak softens the oats without cooking, giving them a creamy, almost pudding-like texture. Grated apple stirred in before chilling releases its juice into the oats, carrying cinnamon through every spoonful. Make a batch on Sunday for grab-and-go breakfasts all week.
Breakfast · Make-ahead • 10 min + overnight
Servings:4 servings
Ingredients
- 2 cups rolled oats (not quick-cooking)
- 2 cups milk (any kind)
- ½ cup plain Greek yogurt
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of kosher salt
- 1 large apple, cored and diced small
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon, for the apples
Steps
- In a large bowl or 4 individual jars, combine oats, milk, yogurt, maple syrup, vanilla, cinnamon, and salt. Stir well, cover, and refrigerate overnight or for at least 6 hours.
- In the morning: melt butter in a small skillet over medium heat. Add diced apple, brown sugar, and cinnamon. Cook, stirring occasionally, until the apples are tender and the sugar is dissolved, 3–5 minutes.
- Stir the oats (they will have thickened overnight — add a splash of milk to loosen if needed). Divide into bowls or jars and top with the warm cinnamon apples. Serve cold or let sit at room temperature for 10 minutes.
