Breakfast, breakfast, breakfast. It is my absolute favorite meal of the day. I find that Leslie Knope on Parks and Rec says it best when she says, Why would anyone ever eat anything besides breakfast food? Well said, Knope.
After more than 5 years of marriage, I have only just now convinced Anthony that breakfast for dinner is a real and okay thing. This was a heated topic for quite some time, but he is finally on board! And since I love breakfast food so much, I find myself drawn to creating as many recipes in this department as possible. If you look under the “Breakfast” category of my site, you will notice the list of recipes is quite long and is probably only beaten by the “Healthy Treats and Desserts” page. Priorities, am I right?
While I love a good stack of pancakes or a fluffy, veggie packed omelette, you will find me most days toting a small mason jar full of oatmeal. And 9 times out of ten, I made the oats the night before or even several nights before. Overnight Oats are my go to breakfast on the weekdays and they are what keeps me full and fueled each and every morning.
These Apple Pie Overnights take a bit more prep time than others but I promise they are worth it. I definitely suggest making several servings at a time to make it worth the effort. This recipe makes three servings but you could make it a single serving easily by only using 1/3 of an apple, but like I said, it just makes sense to do several at a time. As always, use gluten free oats if desired, and use the type of milk desired. I typically go with unsweetened almond milk but that doesn’t mean you have to as well! As for apples in this recipe, I typically use Fugi or Gala. They are my favorite!
Enjoy your apple pie for breakfast tomorrow! Make it tonight and it’s ready in the morning!
- 1 medium-large apple I prefer Gala or Fuji
- 3 tsp cinnamon divided
- 1-2 T water
- 1/4 tsp arrowroot powder optional
- 1 tsp coconut oil
- 2 T pure maple syrup
- 3 T chopped walnuts or pecans
- 1 1/2 c rolled oats regular or gluten free
- 1 1/2 - 2 c unsweetened almond milk or milk of choice
- 3 tsp flax meal
- 3 tsp chia seeds
- 1 tsp vanilla extract
- Sea salt
Dice apple into bite sized pieces. (I leave the skin on but you can peel if desired.)
Heat coconut oil over medium high heat in a skillet
Add apples, water, 2 tsp cinnamon, 1 T maple syrup, a dash of sea salt and vanilla.
Stir constantly to coat and heat apples until soft. Add arrowroot powder if desired to thicken slightly.
Remove from heat and set aside.
In a medium bowl, combine oats, milk, chia seeds, flax, 1 tsp cinnamon, walnuts and 1 T maple syrup, and a dash of sea salt if desired.
Stir to combine.
Add in apples and stir. (you can add 2/3 of the apples and use the rest as individual topping as well!)
Divide into three individual bowls/jars or into one large container that can be sealed shut.
Refrigerate overnight or for at least 4 hours.
Enjoy warmed up or cold in the morning!
Add more milk in the morning if these seem dry. Chia seeds tend to absorb quite a bit of liquid.