It might still be 80 degrees in LA, but I have officially mentally transitioned to Fall…now the weather just needs to catch up! This cinnamon apple overnight oats recipe is the perfect Fall breakfast, especially when you want an easy make-ahead meal. Fall is certainly apple season! I am sure you have noticed them overwhelming your produce sections and Farmer’s Markets. You can use any variety you like, though I prefer Granny Smith, Fuji, or Pink Lady.
The apples are sautéed and softened in coconut oil with a little bit of coconut sugar and cinnamon. This simple step helps caramelize the apples and bring out their natural sweetness, without making them mushy. You can use ghee or butter, if you don’t want to use coconut oil. You can also use maple syrup or brown sugar if you don’t want to use coconut sugar.
Overnight oats are such a simple breakfast that is full of fiber to keep you full longer. The chia seeds help soak up some of the liquid and firm up the mixture. I also like to add ground flax seeds for extra omega-3’s.
Cinnamon apple overnight oats are best eaten in 1-2 days so I don’t like to make overly large batches. It’s not that they spoil quickly, the oats eventually break down so much that it becomes more like oat mush. Thankfully the recipe is so simple that you could make enough for 1-2 days, and then whip up another batch mid-week!
Happy Fall y’all!Print
- Cinnamon apple overnight oats are a delicious and healthy Fall breakfast. An easy overnight oat recipe full of cinnamon apple flavor.
- In a medium skillet over low heat, melt the coconut oil and coconut sugar. Add the chopped apples and 1 tsp of the ground cinnamon. Cook until the apples are crisp tender, about 3-5 minutes. Remove the apples from heat and allow to cool.
- In a small bowl, combine the oats, milk, chia seeds, flax powder, and 1 tsp ground cinnamon. Layer the oat mixture with the apples in small jars or containers. Refrigerate overnight or at least 5 hours.