This apple pie overnight oats recipe combines stewed apple, hearty oatmeal and wholesome ingredients to make a flavorful, comforting and packable breakfast that you can prepare for the week. To me, this recipe is my ultimate breakfast to transition into fall. You can eat it hot or cold, and the texture is just thick enough to be filling, but not heavy.
And of course you can mix-and-match this recipe as you like! What I have here are simply guidelines and guesstimates of how I prefer to make it. I’ll share more deets in the post below 🙂
Table of contents
Ingredients for these apple pie overnight oats
Once again, think of this recipe more as guidelines! They are definitely not set in stone. I’ve chosen each ingredient and measurement to maximize the thickness, texture and flavor of these overnight oats, but they are by no means mandatory. Swap things around and see what you like!
Here is the framework I would suggest starting with (for two servings):
- 1 cup rolled oats
- 2 tbsp chia seeds
- 2 tbsp flax meal or flax meal blend
- 3 cups water
- 2 tsp cinnamon
- Pinch of salt
- 2 large apples, diced
- 1 cup of oat milk
- Maple syrup or honey, for topping
How to make this vegan apple pie overnight oats recipe
Now, while the ingredients are flexible, I suggest you keep the process the same. Overnight oats are easy, but they are called overnight for a reason! Let them sit to get maximum delicious potential.
The one thing you can change is the apple. If you are ok with eating it raw, go for it! I add the apple raw to my oats all the time, it just depends on what I’m feeling at the moment 🙂
Here is the process I suggest using for this recipe:
- Get two separate jars, make sure each jar can hold around 14-16 ounces.
- Add the oats, chia, flax, and water to a large bowl. Either microwave for 4 minutes or cook on the stove top until the oats are thick.
- Season the oats with the cinnamon and salt. Add in the diced apple and stir until it is nice and thick.
- Split between the two jars and top with a generous pour of oat milk.
- Let the oats cool slightly to room temperature before sealing and storing in the fridge.
- Let sit for 6-12 hours, and eat within 72 hours.
- Before eating, add a generous drizzle of maple syrup or honey.
Topping suggestions for these apple pie overnight oats
These oats on their own might be enough for you, but sometimes for me, this apple pie overnight oats recipe needs a few more topping to make it a full breakfast.
And that’s what I love about toppings – they give oats variety! That way you can prep all your breakfasts for the week, but still won’t be eating the “same thing every day” *sigh*
Here are my favorite toppings for these oats:
- Three Wishes Gluten Free Cereal
- Flax Meal
- Maxine’s Heavenly Vegan Cookies
- Almond Butter
- Dried Cranberries
- Dried Berries
- Raisins
- Nut mix
You can probably tell that I love to add some crunch, but really feel free to do whatever speaks to you and your vegan apple pie overnight oats.
Looking for other overnight oats recipes?
Check out a few of the below – they are old recipes but good ones!
And that’s it for this overnight oats recipe! If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Apple Pie Overnight Oats
Ingredients
- 1 cup rolled oats
- 2 tbsp chia seeds
- 2 tbsp flax meal or flax meal blend
- 3 cups water
- 2 tsp cinnamon
- Pinch of salt
- 2 large apples diced
- 1 cup of oat milk
- Maple syrup or honey for topping
Instructions
- Get two separate jars, make sure each jar can hold around 14-16 ounces.
- Add the oats, chia, flax, and water to a large bowl. Either microwave for 4 minutes or cook on the stove top until the oats are thick.
- Season the oats with the cinnamon and salt. Add in the diced apple and stir until it is nice and thick.
- Split between the two jars and top with a generous pour of oat milk.
- Let the oats cool slightly to room temperature before sealing and storing in the fridge.
- Let sit for 6-12 hours, and eat within 72 hours.
- Before eating, add a generous drizzle of maple syrup or honey.
