These apple cinnamon overnight oats are healthy and vegan, but you’ll feel like you’re eating apple pie for breakfast!
Not too long ago I was hired to cook for a group renting a home in Santa Barbara. It was a working trip for them so I was in charge of preparing their meals for the entire week- breakfast, lunch and dinner. At the last minute, (as in menu chosen, ingredients purchased) I was informed that one of the guests was vegan and another did not eat dairy or wheat. Okayyyyy. Some of the designated meals could be easily modified, but for those that could not I needed to come up with vegan/wheat free/dairy free options that also wouldn’t hinder my already jam-packed schedule (i.e quick+easy all the way).
I love a good challenge, and I also love creating healthy/alternative recipes, so I set out to come up with dishes that would easily stand up to their non-vegan, dairy and wheat filled counterparts in terms of flavor and satisfaction.
And that’s how these apple cinnamon overnight oats came about. The plan for one particular morning was apple cinnamon pancakes for the rest of the group and I instantly thought overnight oats—>apple cinnamon overnight oats! Basically a healthy breakfast version of apple pie. Yes, please!
If you’ve never made overnight oats before, PLEASE run to the kitchen and make some right now. You’ll be thanking me heavily in the morning. Just take equal parts oats and non-dairy beverage of your choice, add a dash or two of flavor enhancers such as agave, maple syrup, cinnamon, cardamom, whatever- and always a pinch of salt. Maybe toss in some nuts, flax seeds or chia seeds for some texture, if you want. Then just mix, cover and chill overnight and poof! You’re in healthy, nourishing vegan breakfast heaven.
It could not have been any easier. With literally a two minute prep time for the oats, I threw the ingredients together the previous night as I was wrapping up dinner. In the morning I reserved some of the same apple compote that I made for the pancakes (making sure to use earth balance instead of butter, but if you’re not vegan or dairy free go ahead and use butter). The last step was simply to layer the two components parfait style just before serving.
I have to say, I think the folks eating pancakes were actually a little envious of those apple cinnamon overnight oats because they all asked for the recipe. And I’ve been making it on repeat at home ever since.
- for the oats:
- 1 cup oats
- 1 cup vanilla almond milk
- 1 Tbsp. maple syrup
- 1 Tbsp. chia seeds
- 1 tsp. vanilla extract
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- for the apple compote:
- 1 Tbsp. butter or vegan butter substitute
- 1 apple, peeled, cored, and diced
- 1 Tbsp. brown sugar
- ¼ tsp. ground cinnamon
- 2 Tbsp. maple syrup
- 1 Tbsp. water
- 1Tbsp. corn starch
- Combine oats, almond milk, maple syrup, chia seeds, vanilla extract, cinnamon and salt in a medium sized bowl and mix well. Cover and refrigerate overnight.
- Add butter, apples, brown sugar, cinnamon and maple syrup to a medium sauce pan. Stir over medium heat for 3-5 minutes until apples are very tender. Whisk water and cornstarch together in a small bowl, add to pot and continue to cook for another 1-2 minutes until mixture thickens. Remove from heat and cool completely.
- To serve, spoon alternating layers of oats and apple compote into cups or mason jars, beginning with oats and ending with compote.
Products I recommend for this recipe: