When it comes to convenience, versatility and eating for energy, it doesn’t get much easier than overnight oats in a jar!
This is one of my go-to breakfast options and is perfect for busy mornings. Here are just a few more reasons I’m such a fan of overnight oats:
- Change it up based on what you have on hand and what’s in season
- Inexpensive ingredients that are pantry staples in our house
- Eat them right out of the jar or heat them up on the stovetop, if you’d prefer something a little warmer
- Make them a few days ahead of time for a ready-to-go breakfast
- Involve your kids and let them get creative with toppings!
I’ve shared recipes for overnight oats before, including these Pumpkin Spice Overnight Oats and these “Berry” Quick Overnight Oats, but today’s recipe is for Apple Cinnamon Overnight Oats!
I used some of my favorite seasonal ingredients, including crisp apples, warming cinnamon and crunchy walnuts. I used apples two ways – applesauce as the base and chopped apples as the topping. The chia seeds are filling and soak up some of the almond milk, helping everything come together…without cooking it!
I love the combination of apples and cinnamon, especially during the colder months, so that’s what inspired this particular combination.
I had some fun making a video “how-to” in case you’re a more visual person and want to hear more about the benefits of each ingredient.
The full recipe is listed below, so check it out and give it a try!
Apple Cinnamon Overnight Oats
This is a quick and easy breakfast option for the busy person on the go! Make 2-3 ahead of time so you can prep once and eat multiple meals. It’s a time saver!
- 1/4 cup unsweetened applesauce
- 2 teaspoons chia seeds
- 1/2-1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch ginger
- Pinch nutmeg
- Pinch fine grain sea salt
- 1/3 cup whole rolled oats (I use gluten-free)
- 1/2 cup almond milk
- 1/4 apple (chopped)
- 4 walnuts (chopped)
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Stir applesauce, chia seeds, cinnamon, ginger, nutmeg, vanilla, and sea salt in the bottom of a mason jar.
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Add the oats and almond milk and stir everything together to combine. Cover with a lid and store in your fridge for at least 30 minutes, ideally overnight.
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Remove from fridge and stir in toppings. Eat directly from the jar or warm on the stove. Enjoy!
Optional toppings: 1 tablespoon nut butter, toasted coconut, hemp seeds, pumpkin seeds, 100% pure maple syrup, to taste
Green Press
These overnight oats look delicious! Can’t wait to give them a try! Another great breakfast idea to add to my list.
Rachel Druckenmiller
Oh great! Let me know if you try them. They are one of my favorite on the go breakfast options. I just packed some this weekend for a retreat I went on, since I didn’t know what the hotel breakfast options would be. I stored them in our mini fridge 🙂
Brooke
Hi there! Are all if your recipes and ingredients used considered “safe” when trying to heal acid reflux? Did you eat all of these foods during healing?
Rachel Druckenmiller
Hey Brooke – I’m not a licensed healthcare professional so I do not diagnose or make personal recommendations. These are foods I have eaten that have worked for me, but everyone’ body is different. I recommend everyone partner with a functional medicine practitioner in their area which is something I have done since 2014: https://www.ifm.org/find-a-practitioner/.