Description
These apple pie overnight oats are a cozy fall breakfast made with oats, chia seeds, hemp seeds, apples, cashew butter, maple syrup, and warm spices. They’re easy to make ahead and taste like apple pie in overnight oat form plus they have a fair amount of plant-based protein.
Ingredients
for the overnight oats
- 1 1/2 cups unsweetened plain soy milk, or other milk of your choice
- 1 teaspoon vanilla bean paste, or vanilla extract
- 2 tablespoons cashew butter, plus extra for serving
- 2-3 tablespoons maple syrup
- 1 cup old fashioned rolled oats, not quick-cooking oats
- 6 tablespoons hemp seeds
- 1/4 cup chia seeds
- 1 pinch sea salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
for the cinnamon apples
- 1 tablespoon butter, or vegan butter or coconut oil
- 1 Granny Smith apple, or other firm tart apple, diced
- 1-2 tablespoons brown sugar, packed
- 1/2 teaspoon ground cinnamon
- Toasted pecans, optional for serving
Instructions
Whisk together the milk, vanilla, cashew butter, and maple syrup in a bowl until fairly smooth. Use 2 tablespoons of maple syrup for less sweet, and 3 tablespoons of maple syrup for more sweet. If the cashew butter is not easily mixing into the milk, blitz the mixture with an immersion blender a few times until smooth.
Stir in the oats, hemp seeds, chia seeds, salt, and spices until well combined then set aside.
Add the butter to a medium saucepan or skillet then set it over medium heat. Once the butter is fully melted, add the diced apple, brown sugar, and cinnamon. Use 1 tablespoon of brown sugar for less sweet, and 2 tablespoons for more sweet. Cook the apples, stirring regularly, until they are tender and the brown sugar and butter have thickened into a syrup that coats the apples. This will take about 7-8 minutes. Remove from the heat.
Stir the oats well once again, then divide them between 2 or 3 containers/jars depending on your desired portion size. Personally, I prefer dividing this into 3 smaller servings. Divide the cooked apples between the jars as well, spooning them on top of the oats. Place the containers/jars in the fridge overnight, or for a minimum of 6 hours before enjoying.
These overnight oats will last for 4-5 days in the fridge. When you’re ready to enjoy some, eat as-is or add a dollop of cashew butter and some toasted pecans (my personal preference!).
Notes
- This recipes makes 2-3 servings depending on your desired portion size. I prefer dividing this into 3 smaller servings.
- If you’d like to make these vegan, swap in vegan butter or coconut oil for the butter.
- If you’re gluten free, ensure you’re using certified gluten free oats.
- Between the hemp seeds (20 grams), rolled oats (10 grams), chia seeds (8 grams), cashew butter (4 grams), and soy milk (18 grams), there’s a total of 60 grams of plant-based protein in this recipe. For two larger portions, that’s 30 grams protein per serving, or 20 grams per serving if you make it into 3 smaller portions.
- You can use any milk that you like here but I like the added protein from soy milk!
- This is definitely a thick textured overnight oats which is what I prefer. If you want a thinner consistency, increase the milk to 1 ¾ to 2 cups total. Or, top each portion with more milk before you eat it.
- If you don’t like Granny Smith apples, I recommend using another firm apple variety that won’t break down as it cooks like a Pink Lady, Honeycrisp, Fuji, or Cosmic Crisp.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast