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Apple cinnamon overnight oats in a bowl with apple cinnamon topping and a spoon.

Apple Cinnamon Overnight Oats

A delicious make ahead overnight oats breakfast to give you a great start to the day, packed with oats, apples and lots of goodness.
Course Breakfast
Cuisine British
Prep Time 5 minutes
Cook Time 8 minutes
Soaking time 6 hours
Total Time 6 hours 13 minutes
Servings 2
Calories 502kcal


For the Apple Cinnamon Overnight Oats

For the Apple Cinnamon Topping

Optional topping ingredients

  • 1 teaspoon fresh lemon juice


  • In a medium mixing bowl, stir together all of the ingredients for the overnight oats. Divide between two jars or leave in the bowl overnight.
    1 cup milk or dairy free alternative, ¼ cup oat cream, 1 cup rolled oats, 1 ½ tablespoons chia seeds, 1 apple, 2 tablespoons raisins, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, pinch of salt
  • Heat the butter in a frying pan over medium heat until melted. Add the apples and cook for 5 minutes until softened.
    1 tablespoon butter, 1 apple
  • Add the sugar, vanilla extract, cinnamon, nutmeg and salt and stir to combine. Continue to cook for 1-2 minutes until caramelised and soft. Stir the cornstarch into the water until it's uniform and pour it into the apple mixture and cook for another minute until it thickens. Add the lemon juice if using. Remove from the heat and leave to cool.
    1 tablespoon soft brown sugar, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, pinch of salt, ¼ teaspoon cornstarch, 1 tablespoon water, 1 teaspoon fresh lemon juice
  • Divide the apples between the two servings of overnight oats and enjoy.


Containers - this recipe makes enough for two portions of apple cinnamon overnight oats. You can easily make this up in tupperware or jars directly - just split the ingredient quantities in half and mix directly in the jar. I prefer using a bowl as I can make bigger batches and just serve directly from the bowl throughout the week, or divide into jars from there. It just depends how you want to store them in the fridge. You can add the apple pie mixture on top of the overnight oats or store separately.
Peelings - in the recipe I peel and dice the apples for the topping, but if you prefer you can leave this step out if you are time poor. You can always snack on the peelings or use them for composting. 
Box grater - I recommend using a very sharp box grater as you’ll get nice apple strands which run throughout the overnight oats. If you don’t have one, it’ll be fine, the apple may just get mushy, that’s all. 
Apples - use any favourite apples - I like Granny Smith, Pink Lady or Honeycrisp.


Serving: 2bowls | Calories: 502kcal | Carbohydrates: 78.2g | Protein: 14.8g | Fat: 13.5g | Saturated Fat: 6.9g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 3.4g | Cholesterol: 29.7mg | Sodium: 309.9mg | Potassium: 1080.7mg | Fiber: 12.9g | Sugar: 37.5g | Vitamin A: 89.4IU | Vitamin C: 10.1mg | Calcium: 300.4mg | Iron: 2.8mg