Bursting with apple and cinnamon flavour, these protein-rich overnight oats are totally irresistible. With an awesomely crunchy seed and nut topping, this will set your day off to a great start. It’s packed with nuts and seeds, and the sweetness of the cinnamon also helps to prevent blood glucose highs and lows.

Prepare the oats the night before and you can grab this out of the fridge and sprinkle on the topping and a dollop of yoghurt. This is a perfect breakfast to eat on the school bus or to take to work or eat after a workout.

Find the gluten-free, dairy-free and nut-free options in the notes below.

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Very Appley Overnight Oats

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Prep Time 10

Passive Time 4

Total Time 4 10

Course Breakfasts, Puddings

Servings

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Vegetarian

Ingredients

1 Apple (cored and diced)
60 g Oats
180 ml Milk (of choice)
2 tbsp Almond Butter
1 tbsp Maple Syrup
1 tsp Cinnamon

Topping

20 g Oats
20 g Pecan Nuts
1/2 tbsp Pumpkin Seeds
1/2 tbsp Sunflower Seeds
1 tsp Maple Syrup
1 tsp Olive Oil
0.25 tsp Cinnamon

To serve

3 tbsp Greek yoghurt
0.5 Apple (cored and finely-sliced)

Instructions

In a mixing bowl or glass jar, combine the oats, diced apple, milk, almond butter, maple syrup and cinnamon. Cover and put in the fridge for at least 4 hours or overnight.
Make the topping: combine the oats, pecans, mixed seeds, cinnamon, maple syrup and olive oil in a small bowl. Tip them into a small frying pan and toast for 10 minutes, stirring frequently, until golden. Set aside. Once cool, keep in an airtight container such as glass jar until ready to serve.
To serve, top it with the Greek yoghurt, fresh apple slices and the all-important crunchy topping.

Notes

Ideally, make a big batch of the crunchy seed and nut topping ahead of time, and store it in a glass jar to snack on. This will store in a Kilner jar or similar for up to a month.

Gluten-free – use gluten-free oats or buckwheat flakes or millet flakes.

Nut-free – switch the almond butter to tahini (sesame paste) or sunflower seed butter and swap the pecans to chia seeds and/or hemp seeds.

Dairy-free – use plant-based milk and almond/cashew or coconut yoghurt.

Keep the soaked appley oats in the fridge for up to 3 days.

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