cinnamon apple overnight oats

Let’s preface this recipe with the fact that I A. don’t really love cinnamon apple anything and B. I also used to hate overnight oats – maybe it was a texture thing, maybe it was cold oatmeal, but if there’s a point to trying to new things, is that while something might not sound appetizing at first, you don’t know until you try. My dad did all the cooking growing up, and he always used to say ‘you don’t have to like it, but you do have to try it,’ – and what a way to expand a child’s palette. And not for nothing – but your palette changes over time too. Which leads me to why I’m so obsessed with this quick breakfast.

Let it also be said, that I don’t whip this up the morning of. While I am a morning person, there is a routine that I like to follow, and cooking down apples and prepping oats is not something I usually am doing. These apples are best cold, and the overnight oats will need at least 6 hours to be in the refrigerator. So take some time on a Sunday afternoon, or while you’re prepping lunch for the next day to get this read.

I had a bowl similar to this at my local organic market – and I’m so glad I tried it. The problem there, of course, is that at $5.99 a bowl, I can make this way cheaper (and cleaner) at home. I think that’s why I started to create so many of my take-out favorites, at home. You know exactly what is going into it, leaving you feeling less guilty about something so sweet and delicious.

Start by peeling a few apples – we usually have galas in the house, so that what I went with. Then roughly chop them, they don’t need to look pretty by any means. In a small sauté pan over medium to low heat, melt about 1 tablespoon of coconut oil, and when ready throw in your apples. Let them cook for a few minutes – you want some of the moisture to come out and for them to start to break down and become soft. After about 5-7 minutes, add in 1 heaping tablespoon of coconut sugar. Give the pan a good shake to coat evenly. Then add in ½- ¾ teaspoon of cinnamon, a dash of salt and nutmeg, and ¼ teaspoon of vanilla. Cook for a few more minutes until the apples are soft to the touch. Turn off the heat and let cool before putting in the fridge for the night.

While you’re letting your apples cool, you can prep the oats. I used this beautiful glass Tupperware that my mom gave me – it was originally my grandmothers, and I like to use them as a butter dish, or for things like this around the house. I like a little more chia in mine, so be conscious if they aren’t your favorite, and perhaps do one less tablespoon. Place all the ingredients into a Tupperware or jar and mix thoroughly. You want it to be a little soupy. The oats and chia will absorb the rest of the milk overnight, making them much thicker. Once mixed, place into the refrigerator.

The next morning when you’re ready to enjoy – assemble them in a bowl. I love adding chopped nuts with this to bring a little texture to it. This recipe typically gets me two servings, and you really easily could add other toppings, fruit, nuts, or double the recipe and you’ll have breakfast ready all week long.