Apple Pie Overnight Oats – Easy Creamy Breakfast

Apple Pie Overnight Oats turn a slice of apple pie into a grab-and-go breakfast jar. Rolled oats soak overnight in a cinnamon-spiced milk and yogurt mixture, then get layered with tender sauteed apples that taste exactly like pie filling.

The magic is in the apples. Cooking them briefly in butter, brown sugar, and cinnamon softens them and concentrates their flavor, so every spoonful carries that warm, caramelized apple pie taste without any crust or baking.

You do the 15 minutes of work at night, and breakfast is ready before you even open your eyes. It is high in protein and fiber, naturally sweet, and endlessly customizable for busy weekday mornings.

About the Ingredients

2 cups (180g) old-fashioned rolled oats

Use rolled oats, not instant or steel-cut, because instant turns mushy and steel-cut stays too chewy overnight. If you only have quick oats, add 2 tablespoons extra chia seeds to firm up the texture.

2 cups (480ml) whole milk

Whole milk gives the creamiest result, but any milk works. Swap in oat milk for a dairy-free version, or use 1 1/2 cups milk plus 1/2 cup apple cider for deeper apple flavor.

1 1/2 cups (340g) plain Greek yogurt

Full-fat Greek yogurt adds tang and protein and keeps the oats thick. For a dairy-free jar, use coconut yogurt and add 1 tablespoon maple syrup to balance the tartness.

1/3 cup (40g) chia seeds

Chia seeds thicken the mixture into a pudding-like texture and add fiber. If you dislike the seeds, replace them with 1/4 cup ground flaxseed, which thickens similarly.

3 medium apples (about 1 1/4 lb or 570g), peeled and diced

Honeycrisp, Fuji, or Gala hold their shape and stay sweet when cooked. Avoid Red Delicious, which turns mealy and watery once sauteed.

2 tablespoons unsalted butter

Butter brings out the caramel notes in the apples. Substitute coconut oil for a vegan version, or use salted butter and skip the pinch of salt in the apple mixture.

3 tablespoons packed light brown sugar

Brown sugar melts into a syrupy glaze that mimics pie filling. Maple syrup or coconut sugar both work as a 1-to-1 swap if you prefer a refined-sugar-free option.

1 1/2 teaspoons ground cinnamon

A fresh, aromatic cinnamon makes the biggest flavor difference here. If your jar is older than a year, replace it, and add a pinch of nutmeg for extra warmth.

1 teaspoon vanilla extract

Real vanilla extract rounds out the sweetness. Vanilla bean paste adds little flecks and a richer flavor if you have it on hand.

1/4 teaspoon fine sea salt

Salt sharpens the apple and cinnamon flavors so the oats do not taste flat. Kosher salt works too, but use a slightly heaped 1/4 teaspoon.

1/4 cup (30g) chopped toasted pecans, for topping

Toasted pecans add crunch that mimics a pie crust. Swap in toasted walnuts, almonds, or granola if you prefer, or leave them out for a nut-free jar.

Tips & Tricks

Do not use instant oats

They absorb liquid too fast and turn into paste by morning. Stick with old-fashioned rolled oats for that chewy, hearty bite.

Let the apples cool before layering

Warm apples steam and thin out the yogurt mixture. Cool them for 10 minutes so the jars stay thick and creamy.

Stir before you eat

The oats settle and the chia seeds sink overnight. A good stir recombines everything into a uniform, creamy jar.

Taste the apples before chilling

Apple sweetness varies by variety, so add an extra teaspoon of brown sugar if your batch tastes tart.

Step-by-Step Instructions

1. Saute the apples

Melt the butter in a large skillet over medium heat (350F/175C). Add the diced apples, brown sugar, cinnamon, and salt and cook for 6 to 8 minutes, stirring occasionally, until the apples are fork-tender and the juices bubble and thicken into a glossy glaze.

2. Add vanilla and cool

Stir in the vanilla extract and cook 30 seconds more until fragrant. Scrape the apples into a bowl and let them cool for 10 minutes so they do not warm the yogurt mixture.

3. Whisk the base

In a large bowl, whisk the milk, Greek yogurt, chia seeds, and a pinch of salt until completely smooth and no yogurt lumps remain.

4. Fold in the oats

Stir the rolled oats into the milk mixture until every oat is coated. Let it sit 5 minutes, then stir again to distribute the chia seeds evenly.

5. Layer the jars

Spoon a layer of oats into each of 6 pint jars, add a spoonful of apples, then repeat with remaining oats and apples, finishing with apples on top.

6. Chill overnight

Seal the jars and refrigerate for at least 6 hours or overnight, until the oats are soft and the mixture is thick and pudding-like.

7. Top and serve

Stir each jar well, then top with toasted pecans and an extra pinch of cinnamon. Eat cold straight from the jar or warm briefly if you prefer.

Delicious Variations

Caramel Apple Crunch

Swirl 1 tablespoon salted caramel sauce into each jar before chilling and top with crushed graham crackers for a dessert-style breakfast.

Vegan Apple Pie Oats

Use oat milk, coconut yogurt, and coconut oil, and sweeten the apples with maple syrup instead of brown sugar.

Apple Cranberry Walnut

Add 1/3 cup dried cranberries to the apples in the last minute of cooking and swap pecans for toasted walnuts.

How to Store Apple Pie Overnight Oats 🍏😍

Frequently Asked Questions

Grab six jars, soak a batch tonight, and wake up to apple pie for breakfast all week. If you make these Apple Pie Overnight Oats, snap a photo and tell me how your jars turned out!

Apple Pie Overnight Oats 🍏😍

Apple Pie Overnight Oats taste like dessert for breakfast, with cinnamon apples, creamy oats, and no cooking required in the morning.

★★★★½ 4.8 (214 ratings)

15 minPrep time9 minCook time6Servings385 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 cups (180g) old-fashioned rolled oats
• 2 cups (480ml) whole milk
• 1 1/2 cups (340g) plain Greek yogurt
• 1/3 cup (40g) chia seeds
• 3 medium apples (about 1 1/4 lb or 570g), peeled and diced
• 2 tablespoons unsalted butter
• 3 tablespoons packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1/4 cup (30g) chopped toasted pecans, for topping

📋 Instructions

1. 1Saute the apples — Melt the butter in a large skillet over medium heat (350F/175C). Add the diced apples, brown sugar, cinnamon, and salt and cook for 6 to 8 minutes, stirring occasionally, until the apples are fork-tender and the juices bubble and thicken into a glossy glaze.
2. 2Add vanilla and cool — Stir in the vanilla extract and cook 30 seconds more until fragrant. Scrape the apples into a bowl and let them cool for 10 minutes so they do not warm the yogurt mixture.
3. 3Whisk the base — In a large bowl, whisk the milk, Greek yogurt, chia seeds, and a pinch of salt until completely smooth and no yogurt lumps remain.
4. 4Fold in the oats — Stir the rolled oats into the milk mixture until every oat is coated. Let it sit 5 minutes, then stir again to distribute the chia seeds evenly.
5. 5Layer the jars — Spoon a layer of oats into each of 6 pint jars, add a spoonful of apples, then repeat with remaining oats and apples, finishing with apples on top.
6. 6Chill overnight — Seal the jars and refrigerate for at least 6 hours or overnight, until the oats are soft and the mixture is thick and pudding-like.
7. 7Top and serve — Stir each jar well, then top with toasted pecans and an extra pinch of cinnamon. Eat cold straight from the jar or warm briefly if you prefer.

👨‍🍳 Chef's Note: For the thickest, creamiest jars, use full-fat Greek yogurt and let the mixture sit 5 minutes before layering so the chia seeds start gelling.

Servings: 6

Cuisine: American

Course: Breakfast

Nutrition (per serving): 385 kcal · 14g protein · 52g carbs · 13g fat