Description
This Apple Cinnamon Overnight Oats recipe offers a delightful and easy-to-make breakfast that is both creamy and flavorful. Featuring a batch of cinnamon-spiced sautéed apples combined with old-fashioned oats, milk, yogurt, and chia seeds, it can be prepared as a single serving or made in a large batch. Perfect for those who enjoy a wholesome, make-ahead, and fruit-filled morning meal, this recipe boasts a comforting blend of textures and cozy fall flavors.
Ingredients
Cinnamon Apples (Large Batch)
- 4 cups peeled, cored, and ½-inch diced firm, tart apples (Honeycrisp or Haralson recommended)
- ¼ cup firmly packed light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon Morton kosher salt
- Pinch nutmeg
- ½ cup fresh-pressed apple cider
- ¼ cup water
- 1½ tablespoons cornstarch
Single Serving Overnight Oats
- ½ cup old-fashioned oats (not quick-cooking)
- 2 tablespoons steel cut oats
- ½ cup milk
- ⅓ cup plain yogurt
- ½ cup prepared cinnamon apples
- 1 teaspoon honey
- 1 teaspoon chia seeds
- ⅛ teaspoon cinnamon
- Sliced or slivered almonds, for topping
- Additional prepared cinnamon apples, for topping
Large-Batch Overnight Oats (6 Servings)
- 3 cups old-fashioned oats (not quick-cooking)
- ¾ cup steel cut oats
- 3 cups milk
- 2 cups plain yogurt
- 3 cups prepared cinnamon apples
- 2 tablespoons honey
- 2 tablespoons chia seeds
- ¾ teaspoon cinnamon
- Sliced or slivered almonds, for topping
- Additional prepared cinnamon apples, for topping
Instructions
- Make Cinnamon Apples: In a medium saucepan over medium to medium-high heat, combine diced apples, light brown sugar, cinnamon, kosher salt, nutmeg, fresh-pressed apple cider, water, and cornstarch. Stir regularly until the mixture starts to boil.
- Simmer Apples: Once boiling, reduce heat to low and cook for 5 to 10 minutes, stirring frequently, until the mixture thickens and apples are tender but still retain a slight bite. Remove from heat and let cool.
- Prepare Single Serving Oats: In a jar or bowl, mix ½ cup old-fashioned oats, 2 tablespoons steel cut oats, ½ cup milk, ⅓ cup plain yogurt, ½ cup prepared cinnamon apples, 1 teaspoon honey, 1 teaspoon chia seeds, and ⅛ teaspoon cinnamon. Cover and refrigerate overnight.
- Serve Single Serving: The next morning, give the oats a gentle stir. Top with sliced or slivered almonds and additional cinnamon apples before serving.
- Prepare Large Batch Oats: In a medium-large bowl, combine 3 cups old-fashioned oats, ¾ cup steel cut oats, 3 cups milk, 2 cups plain yogurt, 3 cups prepared cinnamon apples, 2 tablespoons honey, 2 tablespoons chia seeds, and ¾ teaspoon cinnamon. Cover and refrigerate overnight.
- Serve Large Batch: The next morning, stir the oat mixture well. Portion out servings into bowls and add extra milk if desired to loosen the texture. Garnish each serving with almonds and more cinnamon apples.
Notes
- The cinnamon apples keep well in an airtight container in the refrigerator for up to 1 week.
- The combined overnight oats mixture can be stored in the refrigerator for up to 5 days.
- Using old-fashioned and steel cut oats gives a pleasing texture and creaminess; quick oats are not recommended.
- Adjust sweetness with honey or brown sugar based on preference.
- For best flavor, chill oats overnight; this allows oats to soak and soften properly.
- Add extra milk in the morning if you prefer a thinner consistency.
- Any firm, tart apple variety can be substituted for Honeycrisp or Haralson apples.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
