About this recipe
This version of overnight oats combines the natural sweetness of apples with cinnamon and creamy yogurt for balance. The pecans (or candied pecans if you’re feeling indulgent) add crunch that makes every spoonful delicious. You prep them the night before, and in the morning, breakfast is waiting for you, basically a dream.
Why you will love these apple cinnamon overnight oats
- Quick & convenient: Prep in 5 minutes, then let the fridge do the work.
- Nutritious: Fiber from oats and apples, protein from yogurt, and healthy fats from pecans.
- Customizable: Use plant-based yogurt, dairy yogurt, or keep it plain.
- Kid-friendly: A make-ahead breakfast that tastes like dessert.
Ingredient notes
- Rolled oats: Old-fashioned oats work best. They soak up liquid without turning mushy.
- Chia seeds
- Milk: Any plant-based milk works — almond, oat, soy, or coconut. Regular milk is fine too.
- Vanilla extract
- Sweetener: Maple syrup, honey, or agave — adjust to taste.
Apples. Choose firm, crisp ones like Honeycrisp, Fuji, or Gala. Dice for a crunchier texture or grate for a softer one.
Yogurt. A thick layer of dairy-free yogurt (coconut, almond, cashew) makes it creamy, but regular yogurt works too.
Pecans. Raw, toasted, or candied. You can also swap with walnuts or almonds.
Cinnamon. The key to that apple pie flavor.
How to make apple cinnamon overnight oats
- Mix the base: In a jar or bowl, combine oats, chia seeds, cinnamon, and plant-based milk. Stir well.
- Add apples: Fold in diced or grated apple.
- Chill: Cover and refrigerate overnight (or at least 4 hours).
- Top & serve: Add a generous layer of yogurt and sprinkle with pecans or candied pecans before eating.
Home-cook to home-cook tips
- Toast your pecans for more flavor — or candy them if you want extra crunch.
- If you prefer softer apples, grate instead of dicing.
- Add a drizzle of maple syrup or honey for extra sweetness.
- Make 3–4 jars at once so you have breakfast ready all week.
Serving suggestions
Serve cold straight from the fridge for a grab-and-go breakfast, or warm in the microwave for 30–40 seconds if you want cozy, apple-pie vibes. Top with more yogurt, a drizzle of nut butter, or a sprinkle of granola for crunch.
Apple Cinnamon Overnight Oats with Walnuts or Pecans
Ingredients
- ¼ cup rolled oats
- 2 tsp chia seeds
- ¾ cup plant-based milk almond, oat, or soy
- ½ apple grated or diced
- ½ apple sliced (for topping)
- 2 tbsp chopped walnuts or pecans toasted if you like
- 1-2 tsp maple syrup or honey
- Optional: Yogurt or nut butter for serving
Instructions
- Mix the base: In a jar or bowl, combine the rolled oats, chia seeds, and plant-based milk. Add the grated or diced apple and stir to combine.
- Sweeten it up: Add 1-2 teaspoons of maple syrup or honey, depending on your preferred sweetness.
- Refrigerate overnight: Cover and refrigerate the oats overnight (or for at least 4 hours) to let the flavors meld and the oats absorb the milk.
- Top and serve: The next morning, stir the oats and top with sliced apples and toasted walnuts or pecans. Optionally, add a spoonful of yogurt or nut butter for extra creaminess.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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