Apple Pie Overnight Oats
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My apple pie overnight oats combine creamy oats, yogurt, and chia seeds with tender, buttery cinnamon apples. The apples get a quick turn in the skillet before everything goes into the fridge. It’s an easy make-ahead breakfast with the cozy flavor of apple pie and no cooking to do in the morning!
With 14 overnight oats recipes on the blog and counting, I guess you could call me an overnight oats expert! My overnight oats video has over 12 million views, so it seems plenty of you share my love of easy, healthy breakfasts.
My original overnight oats guide includes a raw-apple version; here, I cook the apples for a softer, pie-like topping. If you enjoy my dessert-inspired overnight oats or apple oatmeal muffins, I think you’ll love this one too.
Why You’ll Love These Apple Cinnamon Overnight Oats
- Apple pie flavor for breakfast. The soft cinnamon apples bring the cozy flavor of my homemade apple pie to a healthy breakfast made with oats, yogurt, and chia seeds.
- Breakfast is ready when you are. Make one jar for tomorrow or a few portions at once.
- Protein and fiber. Each serving provides about 17g protein and 11g fiber when made with whole milk and Greek yogurt. Different milk or yogurt choices will change these amounts.
- Sweetness you control. Add maple syrup to taste, or leave it out if your apple gives you enough sweetness.
Ingredients and Substitutions
- Apple: You’ll need half an apple per serving. Choose Honeycrisp, Gala, or Fuji for sweetness, or Granny Smith for a tarter flavor. Peel it for a softer topping or leave the skin on for more texture.
- Butter: Gives the apples a richer, more classic apple-pie flavor. Coconut oil works for a dairy-free version.
- Rolled oats: Old-fashioned rolled oats soften while keeping a little bite. Quick oats make a softer, less textured breakfast. Steel-cut oats aren’t a direct substitute in this recipe.
- Chia seeds: Absorb liquid and help thicken the oats. They also contribute to the fiber and protein content.
- Milk: Dairy or plant-based milk works. Choose one you enjoy drinking, since its flavor will come through.
- Yogurt: Greek yogurt gives a thicker texture and generally more protein than regular plain yogurt. Regular or plant-based yogurt also works, although the consistency and nutrition will change.
- Maple syrup: Optional. Taste the apple before deciding how much to add. Honey or agave can be used instead.
- Cinnamon, vanilla, and salt: Cinnamon goes into both the apples and the oats. Vanilla rounds out the flavor, and a small pinch of salt keeps it from tasting flat.
For the full ingredient list and exact quantities, scroll down to the recipe card.
How to Make Apple Pie Overnight Oats
1. Cook the cinnamon apples. Melt the butter, then add the diced apple, half the cinnamon, and the water. Cook until tender, let the water evaporate, and give the apples another minute or two to lightly brown. Set aside to cool slightly.
2. Mix the oat base. Stir the oats, chia seeds, remaining cinnamon, and salt together. Add the milk, yogurt, vanilla, and maple syrup, if using. Mix well, reaching right down to the bottom of the container.
3. Add the apples. Stir half the cooked apples into the oat mixture. Refrigerate the remaining apples in a separate covered container, then spoon them over the oats before serving.
4. Refrigerate. Cover and chill for at least 4 hours, preferably overnight, until the oats are soft and the mixture is creamy.
5. Stir and serve. Add a splash of milk if the oats have thickened more than you like. Top with the rest of the cooked apples. Enjoy cold, or transfer to a microwave-safe bowl and warm gently.
Apple Pie Overnight Oats: Video Recipe
Watch the full video recipe to learn how to make high-protein apple pie overnight oats.
Prefer the written recipe? Scroll down to the recipe box 👇
Control The Sweetness
Use maple syrup, honey, agave, brown sugar, or your preferred sweetener, and adjust the amount to taste, or skip it altogether.
For sweeter apples with a caramel-like glaze, add 1–2 teaspoons of maple syrup, honey, or brown sugar during the last minute or two of cooking. Let it bubble and coat the apples, then taste before adding more sweetener to the oats.
Tips for Creamy Overnight Oats
- Give the chia seeds a second stir. Stir again after about 5–10 minutes to break up clumps before they set.
- Let the apples stop steaming before mixing. They should be warm or cool, rather than straight from the hot skillet.
- Adjust the texture after chilling. Oats and chia keep absorbing liquid as they sit. Add milk a little at a time until the mixture is spoonable and creamy.
- Taste before adding more sweetener. The apple, milk, and yogurt all affect the final sweetness, especially if you use flavored yogurt.
Variations and Toppings
- Dairy-free or vegan: Use coconut oil, plant-based milk, and plant-based yogurt. Choose maple syrup or agave rather than honey for a vegan version.
- Gluten-free: Use certified gluten-free rolled oats and check that your other ingredients are gluten-free.
- Add protein powder: Stir in 1–2 tablespoons of plain or vanilla protein powder to start, adding extra milk as needed. Different powders thicken the oats differently. If yours is sweetened, reduce or skip the maple syrup.
- Extra spice: Add a small pinch of nutmeg, ginger, or allspice alongside the cinnamon.
- For crunch: Add chopped walnuts, pecans, or a spoonful of my homemade granola just before serving. A little homemade almond butter also goes well with the cinnamon apples. Keep crunchy toppings separate overnight so they don’t soften.
Can I Leave Out the Chia Seeds?
Yes, but the oats will be looser and contain less fiber and less protein. Start with slightly less milk, then adjust after soaking. The chia seeds help create the thick, creamy consistency of the original recipe.
Storage and Meal Prep
Store apple pie overnight oats in a covered container in the refrigerator for 3–4 days. The texture is best within the first 1–2 days, as the apples soften further and the oats continue to thicken.
For individual portions, overnight oats jars with lids are handy for mixing, storing, and taking breakfast with you. A regular airtight container works too; leave a little room for stirring and toppings.
To make several servings, multiply all the ingredients, including the apples and butter. Cook the apples in a larger skillet, mix the oat base in a bowl, and divide everything between containers. A bigger batch of apples may take longer to cook and lose its excess moisture.
Prefer a warm breakfast? Transfer one portion to a microwave-safe bowl, add a splash of milk, and heat in short intervals, stirring between each one. Warm it gently to help keep the yogurt smooth.
More Overnight Oats Recipes
Apple Pie Overnight Oats
Ingredients
- ½ Apple diced *per serving
- 1 tablespoon Butter *or coconut oil
- ½ teaspoon Cinnamon divided
- 4 tablespoons Water
- ½ cup (45 g) Rolled oats
- 1 tablespoon (12 g) Chia seeds
- Pinch Salt
- ½ cup (120 ml) Milk any kind
- ¼ cup (70 g) Yogurt *see notes
- 1-2 tablespoons Maple syrup optional *or any other sweetener
- 1 teaspoon Vanilla extract
Instructions
- Cook the apple: Melt the butter in a small skillet over medium heat. Add the diced apple, 1/4 teaspoon cinnamon, and 3-4 tablespoons of water. Cook for 4–5 minutes, stirring occasionally, until the apple is tender and the water has evaporated. Continue cooking for another 1–2 minutes, until the apples are lightly caramelized. Remove from the heat and let cool slightly.
- Make the overnight oats: In a jar or container, combine the rolled oats, chia seeds, ¼ teaspoon cinnamon, and a pinch of salt. Add the milk, yogurt, maple syrup, and vanilla extract. Stir well until evenly combined.
- Add the apples: Stir about half of the cooked apples into the oat mixture and spoon the remaining apples on top.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until the oats are soft and creamy.
- Serve: Stir before serving. If the oats are thicker than you like, add a splash of milk or yogurt. Enjoy cold or gently warm them before serving.
Video
Notes
- Sweetener: Maple syrup is optional and can be adjusted to taste. Start with 1 tablespoon and add more if you prefer sweeter overnight oats. Honey, agave, or another sweetener can also be used. The sweetness will also depend on the apple variety you use.
- Yogurt: Greek yogurt makes the oats thicker, creamier, and higher in protein. Regular plain yogurt also works and gives a slightly softer consistency. Use vegan yogurt for a vegan version.
- Milk: Use any milk you like, including dairy milk, almond milk, oat milk, soy milk, or another plant-based milk. Different milks may slightly change the thickness, so add an extra splash before serving if needed.
- Butter: Butter gives the apples a richer, more classic apple-pie flavor. Coconut oil works well for a dairy-free version. You can also cook the apples without added fat, using a little extra water, although they won’t caramelize quite as much.
- Spices: Cinnamon keeps the flavor simple, but you can add a pinch of nutmeg, ginger, allspice, or apple pie spice for a warmer, more pronounced apple-pie flavor.
- Consistency: Overnight oats naturally thicken as they chill because both the oats and chia seeds absorb liquid. For thinner oats, stir in a little extra milk before serving. For thicker oats, slightly reduce the milk.
- Storage: Store covered in the refrigerator for up to 3-4 days. The apples will soften further as they sit, so the texture is best within the first 1–2 days.
- Meal prep: You can multiply the recipe and prepare several jars at once. Divide the oat mixture and cooked apples evenly between containers before refrigerating.
- Protein and fiber. Each serving provides about 17g protein and 11g fiber when made with whole milk and Greek yogurt. Different milk or yogurt choices will change these amounts.
Nutrition
FAQs
Yes. Grate the apple for a softer texture or dice it finely for more crunch. It will taste fresher and less like cooked pie filling. For this version, I recommend cooking the apples for that softer topping.
Yes, although they’ll be less creamy. Leave out the yogurt and add a little extra milk, starting with 2 tablespoons. Check the texture after chilling and add more if needed. Omitting yogurt also changes the protein content.
Both oats and chia seeds absorb liquid, and thick Greek yogurt adds more body. Stir in milk a tablespoon at a time before serving. If they’re still too thick for your taste, use a little more milk in the next batch.
No. Allow at least 4 hours in the refrigerator, though an overnight soak gives the oats more time to soften. The oat base doesn’t need cooking before you mix it.
Great overnight oat recipe. I used a tablespoon of honey and made a double batch.
It’s in the fridge.
Will taste it tomorrow for breakfast.