You guys! Fall is right around the corner. Are y’all excited? My mind (and appetite) is already in full swing fall EVERYTHING! Today, we’re kicking off the fall season (a tad early, but WHATEV) with these delicious Apple Cinnamon Overnight Oats!
These Apple Cinnamon Overnight Oats are perfect for a healthy fall breakfast!
Think cool weather, falling leaves, and the smell of fresh baked warm apple pie filling your home. That’s essentially what’s encompassed by these Apple Cinnamon Overnight Oats! I’m sorry not sorry if I become the ultimate fall obsessed food nerd over the next couple of months, but that’s pretty much all I can think about right now. Can we just be good with it? 😉 Don’t kick me off the internet, please!
And anyway, I’m always down for a healthy breakfast that tastes like dessert. I mean, why not??? Like these Oatmeal Cookie Overnight Oats or some of the breakfast recipes in A Month Of Healthy Eats For The Busy Girl….OBSESSED!
All you need for this delicious recipe is some almond milk, rolled oats, stevia, maple syrup, cinnamon, and apples. A whopping 6 ingredients and 5 minutes, y’all!
Overnight oats can last up to 2 days in the refrigerator. Personally, I like to double the recipe so that I have two days worth of overnight oats and store them in mason jars!
Ingredients – What You Need
- Rolled oats – healthy and full of fiber
- Cinnamon – for the best fall flavor
- Stevia – you could also use coconut sugar or honey
- Maple syrup – to naturally sweeten
- Almond milk – for a delicious creamy texture
- Apple – fresh and chopped into small pieces
How to Make Apple Cinnamon Overnight Oats in 4 Easy Steps
-
Throw everything (except for the apple) into a mason jar the night before.
-
Mix it all together and refrigerate overnight.
-
In the morning, chop up the apple and add it to the mason jar.
-
Take it with you and enjoy!
You know an overnight oat recipe’s good when you can’t stop eating it…breakfast, post lunch dessert, post workout snack, and late night snack. <—-True story. That happened. Yesterday. No regrets!
Not only that, but these Apple Cinnamon Overnight Oats make life SO much easier when it comes to planning breakfasts! Just make them in about 5 minutes, put them in jars, and they’re ready to go in the morning. A delicious vegan, vegetarian, gluten-free fall breakfast on-the-go!
Ready to make these overnight oats? As always, I love hearing from you guys! Be sure to tag your #JarOfLemons creations on Instagram and let me know what you think of the recipe!
Top Tips for Making Apple Cinnamon Overnight Oats
- Make it the night before so it has enough time to soak and develop all the delicious flavors
- You can add any additional flavors such as orange juice, zest or vanilla
- You can sweeten the oats to your preference with maple syrup, honey or any natural sweetener
- Feel free to add dried fruit, nuts or seeds
- Make this in a mason jar if you’re taking on the go!
More Delicious Overnight Oats Recipes You Might Like:
- Easy Blueberry Chia Overnight Oats
- Gingerbread Cookie Overnight Oats
- Carrot Cake Overnight Oats
- Chocolate Chip Cookie Dough Overnight Oats
Apple Cinnamon Overnight Oats
Ingredients
- 1/2 cup rolled oats
- 1 tsp cinnamon
- 1 packet stevia
- 1 Tbsp maple syrup
- 1/2 cup unsweetened almond milk
- 1 apple
Instructions
- Throw everything (except for the apple) into a mason jar the night before.
- Mix it all together and refrigerate overnight.
- In the morning, chop up the apple and add it to the mason jar.
- Take it with you and enjoy!
Video
Notes
- Make it the night before so it has enough time to soak and develop all the delicious flavors
- You can add any additional flavors such as orange juice, zest or vanilla
- You can sweeten the oats to your preference with maple syrup, honey or any natural sweetener
- Feel free to add dried fruit, nuts or seeds
- Make this in a mason jar if you're taking on the go!
7 Heavenly But Healthy Overnight Oats Recipes - SOCIÉTÉ says:
[…] Jar Of Lemon’s apple cinnamon overnight oats […]
Tatiana says:
Simple and delicious,
Christine McMichael replied:
So glad you enjoyed the recipe, Tatiana! 🙂