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
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
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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.
Tips & Variations
Make Ahead
Make the oat base up to 4 days ahead — store individual jars in the refrigerator. The apple topping is best made fresh but can be prepped the night before and reheated.
Storage
Assembled overnight oats keep in the refrigerator for up to 4 days. The texture continues to soften — add a splash of milk and stir before eating.
Substitutions
Any milk works: almond, oat, coconut, whole. For a protein boost, stir in a scoop of vanilla protein powder with the oats. Diced pears or peaches replace apples in their seasons. Add 1 tablespoon chia seeds to the oat mixture for extra thickness and fiber.
Reviews
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