Apple Cinnamon Overnight Oats
Creamy make-ahead oats layered with grated apple, warm cinnamon and toasted walnuts — a fuss-free breakfast you can assemble in minutes the night before.
Grating the apple rather than chopping it is the small trick that makes this work. The fine shreds release their juices into the oat mixture as it sits, so the oats plump up with real apple flavour instead of just cinnamon. A spoonful of maple syrup and a pinch of salt round everything out without making it cloying.
Make a batch of four jars on Sunday and you've got weekday breakfasts sorted. They keep well for three days, and you can eat them cold straight from the fridge or warmed gently on the hob if you prefer something cosy.
Ingredients
- 200 g rolled oats (not instant)
- 400 ml whole milk or unsweetened oat milk
- 150 g full-fat Greek yogurt (or coconut yogurt for a dairy-free version)
- 2 medium apples (about 300 g), coarsely grated (skin on is fine)
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 60 g walnuts, roughly chopped
- 1 tablespoon chia seeds (optional, for extra body)
- Extra grated apple and a pinch of cinnamon, to serve
Instructions
- Toast the walnuts in a dry frying pan over medium heat for 3–4 minutes, tossing often, until fragrant and lightly golden. Tip onto a plate to cool completely, then store in a small airtight container.
- In a large bowl, stir together the oats, milk, yogurt, maple syrup, cinnamon, salt, vanilla and chia seeds (if using) until evenly combined.
- Grate the apples straight into the bowl (no need to peel) and fold through with a spatula. The mixture will look quite loose — that's correct; the oats will absorb the liquid overnight.
- Divide between four jars or lidded containers, leaving about 2 cm of headspace. Press down gently, seal and refrigerate for at least 6 hours, or overnight.
- In the morning, stir each portion well. If it's thicker than you like, loosen with a splash of milk. Top with the toasted walnuts and a little extra grated apple, plus a dusting of cinnamon.
Cook’s tips
- Use rolled oats, not instant or steel-cut — instant turns mushy and steel-cut stays too chewy.
- Grate the apple on the coarse side of a box grater so you get nice juicy shreds rather than a wet pulp.
- Toast the walnuts the night before and keep them separate so they stay crunchy until serving.
- If you prefer warm oats, tip a portion into a small pan with a splash of milk and heat gently for 2–3 minutes.
Substitutions
- Swap the Greek yogurt for coconut yogurt to make it dairy-free; use oat or almond milk too.
- Replace the walnuts with toasted pecans, hazelnuts or pumpkin seeds.
- For a less sweet version, reduce the maple syrup to 1 tablespoon or use mashed banana instead.
- Add 1 tablespoon of ground flaxseed in place of the chia seeds.
Storage & reheating
Keep in sealed jars in the fridge for up to 3 days; stir before eating and add the walnuts just before serving so they stay crisp.
Frequently asked questions
Can I make these overnight oats without yogurt?
Yes. Leave out the yogurt and increase the milk to 500 ml. The oats will be a little less creamy, so you might like to add an extra tablespoon of chia seeds to help thicken them.
How long do apple cinnamon overnight oats last in the fridge?
They keep well for up to 3 days in a sealed container. The apple will soften over time, so they're at their best on days one and two.
Do I have to peel the apples?
No — the skin grates finely and adds colour and texture. Just wash the apples well and grate them whole, stopping when you reach the core.
Can I eat overnight oats warm?
Absolutely. Tip a portion into a small saucepan with a splash of milk and warm over low heat for 2–3 minutes, stirring, until heated through. Don't boil it or the yogurt can split.
