Cinnamon Oats and Apples—My Morning Saviour
Okay, you know those mornings where you wake up, and your brain’s basically still in bed? That’s me, like, 80 percent of the time. I started making these overnight cinnamon oats with apple back when my youngest hit that phase where she’d only eat breakfast if it looked like dessert. Honestly, I was desperate for a solution that didn’t involve me frantically shaking cereal into a bowl at 6:30am. Now, we’re all kind of hooked (and maybe a little smug about it). I mean, what’s not to love about waking up to breakfast already done? Oh, and there was that one time I doubled the cinnamon by accident—family joke now. Don’t do that unless you really, really love cinnamon.
Why I Keep Making This (Besides Laziness)
I make this whenever I want breakfast with zero fuss in the morning. My family goes a bit bonkers for it because the apples get all soft and cinnamony (that’s a word in our house), and it’s just sweet enough. Plus, if I’m being honest, sometimes I throw in whatever fruit is about to go on the turn—call it eco-friendly, call it lazy. Either way, it’s a win. And hey, if you’re not a morning person (high five), this is the only breakfast I’ve found where you don’t need to be able to operate heavy machinery before coffee.
What You’ll Need (And What I Sometimes Sub In)
- 1 cup rolled oats (I’ve grabbed quick oats in a pinch, but the texture gets a bit mushy—up to you!)
- 1 medium apple, cored and chopped (Granny Smith is my go-to; honestly, any apple will work. My grandma insisted on Pink Lady, but let’s be real, use whatever’s in the fruit bowl)
- 1 teaspoon ground cinnamon (careful here—see above, ha)
- 1 tablespoon maple syrup or honey (or just a generous squeeze if you can’t be bothered measuring)
- 1 cup milk (dairy, almond, oat—whatever you like. Coconut milk is lush, but a bit heavy for me early in the day)
- 2 tablespoons Greek yogurt (optional, but makes it extra creamy. When I’m out, I just skip it)
- Pinch of salt (I sometimes forget this, but it does bring out the flavors)
- Handful of chopped nuts, raisins, or seeds (optional, but my eldest says pecans are non-negotiable)
How I Actually Throw This Together
- Find a jar or any kind of container with a lid (I once used a washed-out peanut butter jar; worked a treat). Dump in the oats, cinnamon, and salt.
- Add the apple pieces. Sometimes I peel them, sometimes I don’t. I mean, who has time for that every day?
- Pour in the milk and maple syrup. Give it a good stir. This is where I usually sneak a taste—just to check if I overdid the cinnamon again.
- If you’ve got yogurt, dollop it in and swirl it about. It looks weird at this stage—don’t worry, it always does.
- Add nuts, raisins, or seeds if you’re using them. Or don’t. Up to you.
- Pop the lid on, give it a shake (unless your container’s leaky—learned that lesson the hard way), and stick it in the fridge overnight. Or at least six hours. I did four once and it was…fine, but chewier.
- Next morning, give it a quick stir (sometimes it separates, no biggie), and eat cold. Or zap it in the microwave for a minute if you want it warm. Oh, and on second thought, maybe wait till after coffee.
What I’ve Figured Out (Usually the Hard Way)
- Don’t use steel cut oats—trust me, I tried. Like chewing gravel.
- If you add the apples on top instead of mixing, you get a nice crunch. But I prefer everything mingled.
- If you forget the sweetener, it’s a bit bland. But you can always drizzle some on in the morning, so all’s not lost.
How I’ve Tweaked It (And Goofed Up)
- I’ve swapped the apple for pears—delicious.
- Added a pinch of nutmeg once—made it taste very Christmassy. Not sure if that’s everyone’s cup of tea.
- Tried orange zest instead of cinnamon? Not my finest moment. The kids staged a rebellion.
- Once I added chopped dried apricots; surprisingly good, but a bit chewy the next day.
The Gear (And How to Fake It)
I usually use a mason jar, but honestly, any old takeaway tub will do. I’ve even used a big mug with cling film on top; not pretty, but it works. Don’t stress if you don’t have the ‘right’ container. Oh, and a spoon. Can’t skip that bit.
Let’s Talk Storage (Not That It Lasts Long)
This keeps in the fridge for up to three days, I think? It never lasts more than a day in my house, so I’m guessing here. If it gets a bit dry, just add a splash of milk and stir.
How I Serve It (And a Bit of Nonsense)
Some mornings I top it with extra apple slices (because I like things to look fancy for Instagram, even though I never actually post them). My son insists on a sprinkle of cinnamon sugar, which I think is overkill, but hey, he’s the boss at breakfast. Now, if you really want to go wild, a spoonful of peanut butter on top is, as my neighbor says, next-level. Or a dollop of jam? Actually, I tried that and it was a bit much, but you do you.
Lessons I Learned the Hard Way
- I tried rushing the soaking time once because I was impatient—ended up with a sad, crunchy mess. Don’t do that, just plan ahead.
- I forgot to put the lid on once—don’t do that either unless you like oats with a side of fridge smells.
Questions Friends Have Actually Asked Me (With Real Answers)
- Can I use steel cut oats? I mean, technically, but you’ll be chewing for ages. I wouldn’t.
- Does it have to be apple? Not at all. Pears, berries, even grated carrot (not my favourite, but hey), it’s all fair game.
- Can I make it dairy-free or vegan? Totally. Use almond, soy, oat, whatever milk you like, and skip the yogurt or use a plant-based one. Easy as.
- Is it okay to add protein powder? Yep, go for it. I tried vanilla once—it was nice, but maybe start with half a scoop unless you want it super thick.
- Is it supposed to look gloopy? Yes! Looks like a science project, tastes like a hug. Don’t stress.
- Any good resources if I want more oat stuff? Absolutely. I’ve used Minimalist Baker for ideas, and Cookie and Kate has loads of oat recipes if you want to riff on this one.
So, if you’re after something that tastes like apple pie but takes zero effort in the morning (and won’t set your smoke alarm off), give this a shot. And let me know if you find a combo that’s better—I’m all ears!
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened almond milk
- 1 medium apple, diced
- 1 tablespoon chia seeds
- 1 tablespoon honey or maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- Pinch of salt
Instructions
-
1In a medium bowl or jar, combine rolled oats, chia seeds, ground cinnamon, and a pinch of salt.
-
2Add almond milk, honey or maple syrup, and vanilla extract. Stir well to combine.
-
3Fold in the diced apple, ensuring it is evenly distributed throughout the mixture.
-
4Cover the bowl or jar and refrigerate overnight, or for at least 6 hours.
-
5In the morning, stir the oats and add extra milk if desired. Serve chilled, optionally topped with extra apple slices or a sprinkle of cinnamon.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!