These apple pie overnight oats are so easy to make-prepare in the evening, let sit overnight in the fridge then heat in the morning for breakfast or as a mid-morning snack. They taste just like apple pie (minus the calories!) and the addition of chia seeds lends for a creamy, pudding-like texture.
Although I genuinely enjoy cooking, I often feel overwhelmed with trying to fit everything into one day. Lately, I’ve been taking more short cuts then I’m used in the kitchen-making simpler meals, cutting prep time by opting for prepared (healthy) ingredients, picking one day on the weekend to prep meals for the week, and yes, a random, “sandwich” to the “what’s for dinner?” question!
These apple pie overnight oats save me time and energy and really come in handy during busy mornings. They are also a delicious, hearty, breakfast treat for the kids and a perfect way to welcome fall! Busy moms will love these too-prep in a mason jar or an air-tight container, grab from the fridge on your way out the door, and enjoy at work.
(Yields about 2 cups)
1/2 cup apple date compote or unsweetened applesauce
1 1/4 cups unsweetened coconut milk (milk of choice, formula or breast milk)
1 cup gluten-free (or plain) quick oats
1/4 cup full fat Greek yogurt
2 tbs. raw honey (or other liquid sweetener)
*Omit or reduce quantity if adding apple date compote
1/2 tsp. cinnamon
1/2 tsp. ground flax (optional)
1 tsp. chia seeds (optional)
pinch of salt (optional)
Mix the dry ingredients in a medium bowl.
Add the wet ingredients then stir to combine.
Store in the fridge in an air tight container or in the same bowl you used to mix the oats (covered) overnight or for at least 4-6 hours until the oats and chia seeds have thickened and softened.
If desired, garnish with chia seeds or crumbled pecans for extra crunch. Store any leftovers in the fridge in an air tight container for up to 3 days.
These oats also freeze well. Store in an air tight container in the freezer for up to 6 months. When reheating, add more milk to moisten the consistency.
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