Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (do not use instant or steel-cut)
- 1/2 cup unsweetened almond milk or milk of choice
- 1/4 cup plain Greek yogurt (regular or dairy-free)
- 1 tablespoon chia seeds
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 medium apple (Honeycrisp or Granny Smith work best), finely diced
- 1 teaspoon coconut oil or butter
- A pinch of sea salt
- Optional: 1 tablespoon chopped pecans or walnuts for topping
Instructions
- In a wide-mouth mason jar or a small airtight container, combine the rolled oats, milk, Greek yogurt, chia seeds, maple syrup, half of the cinnamon, nutmeg, and a pinch of salt. Stir the mixture vigorously with a spoon until all the ingredients are well combined. Make sure no chia seed clumps remain at the bottom of the jar.
- Place a small skillet over medium heat and add the coconut oil or butter. Once melted, toss in the diced apples and the remaining cinnamon. Sauté the apples for about 3 to 5 minutes, stirring occasionally, until they become tender and slightly caramelized. If the apples start to stick, add a tiny splash of water to the pan to create a light glaze.
- Spoon the warm, sautéed cinnamon apples directly onto the oat mixture in the jar. You can either swirl them into the oats or leave them as a top layer. Secure the lid tightly on the container and place it in the refrigerator. Let the oats soak for a minimum of 4 hours, though letting them sit overnight provides the best, creamiest results. Before serving, top with chopped pecans or walnuts if you want an extra crunch.
- Cook Time: 15 minutes