Easy Apple Overnight Oats

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    10 mins

  • Chilling time

    12 hrs

  • Total Time

    12 hrs 10 mins

  • Servings

    1 serving

  • Calories

    338 kcal

  • Course

    Breakfast, Snacks

  • Cuisine

    American

Easy Apple Overnight Oats

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This is an easy recipe with fresh apples and oats that requires no baking!

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Ingredients

Servings
  • 1/4 cup milk (dairy, almond, soy, oat, etc)
  • 1/2 cup old fashioned oats
  • 1/4 cup plain or vanilla Greek yogurt (or dairy free yogurt)
  • 1 tablespoon chia seeds
  • 2 teaspoons honey or maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup chopped apples
  • 1 tablespoon chopped apples
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Instructions

  1. In a jar or resealable container, combine 1/4 cup milk, oats, yogurt, chia seeds, honey or maple syrup and cinnamon. Stir well to combine, adding more milk or oats until the desired consistency is reached.
  2. Top with chopped apples and an additional sprinkle of cinnamon.
  3. Cover and refrigerate overnight, or up to 3 to 4 days. Enjoy chilled topped with pecans or microwave without the lid and serve warm.

Notes

  • Double or triple this batch to make more oats. 
  • These are great for meal prep.
  • Switch out other fruit for the apples and cinnamon to create your own flavor combination.

Nutrition Information

Show Details
Calories 338kcal (17%) Carbohydrates 55g (18%) Protein 14g (28%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 8mg (3%) Sodium 48mg (2%) Potassium 327mg (9%) Fiber 8g (32%) Sugar 22g (44%) Vitamin A 99IU (2%) Calcium 166mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 1serving

Amount Per Serving

Calories 338 kcal

% Daily Value*

Calories 338kcal 17%
Carbohydrates 55g 18%
Protein 14g 28%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 48mg 2%
Potassium 327mg 7%
Fiber 8g 32%
Sugar 22g 44%
Vitamin A 99IU 2%
Calcium 166mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5.0

6 reviews
Excellent

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