Savor the welcoming flavors of apple and cinnamon any time of year by whipping up a batch of these vegan apple cinnamon overnight oats. Finely chopped apples are mixed with oats, soy milk, chia seeds, cinnamon, and vegan yogurt for this healthy, no-cook breakfast.
While I try not to play favorites, this apple and cinnamon version could be mine! The humble apple is a good source of soluble fiber in the form of pectin. Pectin helps reduce “bad” LDL cholesterol; it’s also a prebiotic, so it supports gut health by feeding beneficial gut bacteria.
Why you’ll love this recipe
- Uncooked: unlike your traditional bowl of oatmeal, overnight oats don’t need to be cooked! As the oats sit in the milk, they soak and soften so you can eat them without ever heating them. Great for a healthy dorm breakfast or even a mid-afternoon snack.
- Scalable: This Herbal Apple Cinnamon Overnight Oats recipe is written for one serving, but can easily be scaled up to make several servings of overnight oats at once. Perfect for a grab-and-go breakfast for busy parents and teens.
- Diet and Allergen Friendly: this recipe is vegan, dairy-free, egg-free, and gluten-free (when certified gluten-free oats are used).
Ingredients you will need
- Old-fashioned oats: Choose plain old rolled oats for your overnight oatmeal. Since the oats will be sitting in liquid for several hours, you want to achieve the perfect balance between soft dough and chewy dough. The quick cooking oats are too chewy for my taste and the steel cut oats are too chewy.
- Milk: To make these vegan, I use plant milk for my overnight oats. I usually use soy milk because it has more protein than other non-dairy milks, but you can use any plant milk you like like almond, hemp, oat, rice or cashew.
- yogurt: To make overnight oats creamier, add some yogurt. Any type of yogurt will do, but I like to use a plant-based yogurt, especially one that has at least 7 grams of protein per serving.
- Chia seeds: Using chia seeds takes overnight oats to another level by making them more pudding-like. They’re technically optional, but I think this basic overnight oats recipe is so much better with them.
- Maple Syrup: Add a touch of sweetness to your overnight oats with a little maple syrup. You can easily skip the maple syrup if you want the recipe to be sugar free. If you don’t like maple syrup, you can also use brown sugar, coconut sugar, or agave.
- Salt: It may seem counterintuitive to add a little salt to your overnight oats, but I promise you, a little salt will take your overnight oats out of the water. meh a YUM!
- Apples: add any variety of apple to these oats. I like to thinly slice them for this recipe. You can also saute the apples for a few minutes in a pan to soften them before adding them to the oats if you prefer.
Step by step
Step 1: Add all the overnight oats ingredients to a bowl or wide-mouth jar and stir well to combine.
Second step: Place the apple cinnamon overnight oats in the refrigerator for at least 4 hours overnight to thicken. To serve, top with more chopped apple (if desired) and chopped nuts.
Expert advice
- Batch preparation: Instead of making one batch of these overnight oats at a time, you can batch at least 5 servings at a time at the beginning of the week. They keep well in the fridge for up to a week, so just adjust the portions in the recipe below to make as many servings as you need.
- Use old-fashioned rolled oats: Quick-cooking oats will work for this recipe, but they turn white when they cool. However, if you like a softer, pudding-like texture, it might work for you! You just want to avoid steel cut oats as they won’t soften enough overnight to be edible in the morning.
- Oats too thick?: If you cook the oats, they may be thicker after 2-3 days, so just add a splash of milk to thin them out again.
Frequently asked questions about recipes
Yes! Apple Cinnamon Oatmeal is a great option for a healthy breakfast. It is loaded with complex carbohydrates, fiber and antioxidants. You can’t go wrong with apple cinnamon oatmeal.
For sure! There’s no reason why you shouldn’t eat overnight oats regularly for breakfast if you like. Just try changing the flavors and toppings because it’s important to get variety in your diet.
They can be: just use a plant-based milk and vegan flavorings and toppings! In this vegan recipe, we add soy milk and vegan yogurt to make it extra creamy.
Topping suggestions
- Fresh or frozen fruit: add more chopped apple just before serving OR try some chopped pear.
- Dried fruit: Raisins or dried cranberries are great additions to this plant-based mango oatmeal recipe.
- Then: hemp hearts or ground flaxseeds will provide additional fiber and healthy fats. You can also try adding pumpkin seeds.
- Dried fruit: add some crunch and healthy fat by tossing these oats with walnuts, almonds or pecans.
- Granola: add crunch to these oats by sprinkling some granola on top. this Homemade vegan granola recipe it’s my favorite!
storage
- Refrigerator: store overnight oats in an airtight container or jar in the refrigerator for up to 4-5 days.
- Freezer: you can freeze this oatmeal recipe overnight in an airtight container for up to 3 months. Let it thaw in the fridge overnight before serving.
More Vegan Overnight Oats Recipes
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Overnight oats with apple and cinnamon
Savor the cozy flavors of apple and cinnamon any time of year by whipping up a batch of this vegan apple cinnamon overnight oats. Finely chopped apples are mixed with oats, soy milk, chia seeds, cinnamon, and vegan yogurt for this healthy, no-cook breakfast.
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Instructions
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In a large 1/2 liter jar, add the oats, milk, yogurt, vanilla, maple syrup, chia, cinnamon and salt. Stir well with a spoon. Cover the jar and refrigerate overnight.
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Add more chopped apple and cinnamon just before serving, if desired.
notes
- Gluten free: To make it gluten-free, just be sure to use certified gluten-free oats.
- Chia seeds: if you don’t have chia seeds, you can use 1 tablespoon of ground flax seeds. If you don’t have flax or chia, reduce the milk from 3/4 cup to 1/2 cup.
- Storage: Overnight oats can be stored in the refrigerator for up to 4-5 days. You can also freeze them for up to 3 months. Let it thaw in the fridge overnight before serving.
nutrition
Service: 1to serve | Calories: 434kcal | Carbohydrates: 71g | Protein: 15g | Fat: 11g | Saturated fat: 1g | Polyunsaturated fats: 6g | Monounsaturated fats: 2g | Trans fats: 0.02g | Sodium: 123mg | Potassium: 568mg | Fiber: 13g | Sugar: 27g | Vitamin A: 439UI | Vitamin C: 14mg | Calcium: 470mg | Iron: 4mg
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