Friends, we have another sumptuous overnight oat recipe for you, this time apple pie inspired! We are both oat and apple obsessed, so the combination of the two was inevitable. This simple, 9-ingredient recipe is perfect for fall and meal prep for busy mornings. We went for cooked apples to really highlight a pie-like texture. And it’s naturally sweetened to keep things on the wholesome side. Let us show you how it’s done!
How to Make Apple Pie Overnight Oats
Apple pie overnight oats are ever-so-slightly more complicated than our other overnight oat recipes (the simple dump-and-stir kind). But the little extra step of cooking the apples is so worth it. You’ll be thanking yourself in the morning!
Sliced apples are added to a saucepan with cinnamon for classic apple pie flavor, maple syrup for sweetness, and a pinch of sea salt for that extra somethin’-somethin’.
After a quick 10 minutes, they become tender, soft, and thickened like apple pie filling!
With the apples ready, we transition to the oats! Almond milk (or another dairy-free milk) is the liquid that soaks up and tenderizes the oats overnight. Chia seeds give it thickness, maple syrup adds sweetness, nut butter adds a creamy protein boost, and vanilla and cinnamon are a must!
We mix up the liquid ingredients until creamy and then we stir in the rolled oats.
Layer the oat and apple mixtures into jars, place them in the refrigerator overnight, and you’ve got a fiber-rich, nourishing breakfast or snack ready to go!
We hope you LOVE these overnight oats! They’re:
Creamy
Comforting
Apple-infused
Cinnamon-spiced
Perfectly sweet
& SO delicious!
Enjoy as a snack or healthier dessert, or meal prep as a breakfast for busy mornings! If you’re into overnight oats, be sure to check out our Peanut Butter Overnight Oats (5 Ingredients!), Golden Milk Overnight Oats, and Peaches and Cream Overnight Oats.
Into Apple Pie? Try These Next!
- Apple Pie Crumble Bars (Vegan + GF)
- Apple Pie Sundaes (30 Minutes!)
- Deep Dish Apple Crumble Pie
- Pumpkin-Spiced Apple Pie
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Apple Pie Overnight Oats
Ingredients
APPLES
- 3/4 cup crisp, sweet apple, cut into small bite-size pieces (peeling is optional for less texture // we prefer Honeycrisp)
- 3/4 tsp ground cinnamon
- 1 Tbsp maple syrup
- 1 pinch sea salt
OVERNIGHT OATS
- 3/4 cup unsweetened plain almond milk (or sub other dairy-free milk of choice)
- 1 Tbsp chia seeds
- 1/2 – 1 Tbsp maple syrup
- 1/2 tsp ground cinnamon
- 2 Tbsp creamy unsalted cashew or almond butter
- 1 tsp vanilla extract
- 1/2 cup rolled oats (certified gluten-free as needed)
Instructions
- APPLES: To a small saucepan, add chopped apples, cinnamon, maple syrup, and salt and mix to evenly distribute the cinnamon.
- Turn heat on low and cover. Cook, stirring occasionally, for about 10 minutes or until the apples are soft and tender. Remove the lid, turn the heat up to medium, and cook for 2-3 more minutes, stirring constantly, to evaporate some of the juices and create a nice syrup around the apples. Once most of the liquid is gone, turn off the heat and set aside.
- OATS: In a small bowl or liquid measuring cup, mix the almond milk, chia seeds, maple syrup, cinnamon, nut butter, and vanilla. Add the oats and stir until well-combined.
- Get two small mason jars or small bowls with lids. Place about a quarter of the cooked apple mixture into the bottom of each container, add half the oat mixture to each as your middle layer, then divide and place the rest of the cooked apples on top of the oats. Place in the refrigerator overnight, or for at least 6 hours.
- Enjoy chilled or at room temperature. Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.
Janet says
I am a great lover of the pre-prepared breakfast and this one sounded so delicious that I was keen to try it. I made a few tweaks to it – I cut back on the cinnamon, as I sometimes find it can be overpowering. I used 1/2 tsp for apples and 1/4 tsp for the oats which suited me really well. I found the apples and maple syrup were drying out and was worried they might burn in the saucepan so added a small amount of water. Oh my! What a yummy concoction – then I started layering with the oat mix. I topped with coconut yogurt and granola and it was absolutely divine! What a great way to start the day. I thought that half would not be enough, but it actually was and now I have breakfast sorted for tomorrow too. Thanks for yet again another wonderful recipe!
Support @ Minimalist Baker says
Thank you for another lovely review and for sharing your modifications, Janet! We’re so glad you enjoy these oats! xo
chloe says
I made this and it’s delicious, but I felt I needed double the amount of apple. 3/4 cup was such a small amount.
Support @ Minimalist Baker says
Thank you for the feedback, Chloe! We’re glad you still enjoyed it! xo
Kira M says
This is hands-down the BEST recipe I’ve found on the internet in a long time. I wasn’t an overnight oats fan but I decided to give them another chance because I needed an easier breakfast option in my meal prep rotation. Instantly this became a staple in my diet and I look forward to it every time I make it. Seriously – the best.
A couple tweaks: I use just a tiny bit of maple syrup when cooking the apples and don’t add any to the oats, and I also add half a scoop of vanilla flavoured protein powder to the oat mixture. On top of everything, once it’s combined/layered in a jar or container, I add 3-4 oz plain, 0% fat greek yogurt on top for even more protein.
This helps with hitting macros if you’re trying to build muscle or just get more protein in general.
Support @ Minimalist Baker says
Whoop! We’re so glad you love this recipe, Kira. Thank you for taking the time to leave a review and share your modifications! xo
Aline D Coover says
I doubled the Apple Pie Overnight Oats and really enjoyed the taste: it definitely called for more apples as I did not have enough to top the containers as directed. Not being vegan, I used whole milk, and subd yogurt for the nut butter. I think longer refrigeration would have created a better texture and my next day containers were thicker and not runny. Nice idea though.
Support @ Minimalist Baker says
Thank you for sharing, Aline! xo
Laura says
Can you provide the same type of idea (5 or so fast breakfast meals) that have 20- 25 grams of protein per serving?
Support @ Minimalist Baker says
Hi Laura, that’s a great idea! I don’t know that we have a ton of those, but adding protein powder to waffles, oats, smoothies would help!
Nick says
Absolutely love this recipe. I found that 3/4 cup milk was a bit too liquidy for my taste so tried 2/3 cup and it was perfect
Support @ Minimalist Baker says
We’re so glad you enjoyed it! Thank you for the lovely review and for sharing your modification!
Estefania says
What if I only have peanut butter? Will it alter the taste compared to if I used almond or cashew butter?
Support @ Minimalist Baker says
Hi, it will have a peanutty flavor vs. being more neutral, but would be okay! We’d suggest using just half the amount.
Nicole says
Does it have to be dairy free milk ??
Support @ Minimalist Baker says
Nope! Dairy milk would work too.
Kestrel says
These overnight oats are seriously some of the BEST my taste buds have ever had the privilege of tasting! I’ve been searching for healthy breakfasts for weeks and most of the recipes I’ve tried have tasted pretty bland or just plain gross. But these, these are absolutely HEAVENLY! Tons of flavor, wonderful texture and isn’t overloaded with sugar or other not so great ingredients. Minimalist Baker recipes always hit the spot! Thank you so much for this recipe, it’s definitely going into my regular rotation of meals!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy the recipe, Kestrel! Thank you for the lovely review! xo
Mgb says
Thank you for your recipes! I now I am overnight oats fan thanks to you. I find this recipe delicious. I do make each serving with half a cup of oats, the other recipes generally have half a cup of oats per person, but this one has less.
Yum!! Five stars
Support @ Minimalist Baker says
Thank you for your kind words and lovely review! We’re so glad you enjoy it! xo
Inma says
This is the second time making this recipe. I doubled up all the measurements because last time I wished I had more 😅 (pregnancy cravings). I love it!!
Support @ Minimalist Baker says
Yay! So happy to hear you’re enjoying these oats, Inma! Thanks so much for sharing!
Laura A says
These were perfect in every way and exactly what I was craving! I added a lil bit more maple syrup in both steps because I love it. Came out perfectly.
Support @ Minimalist Baker says
Aw, yay! SO glad you enjoyed it, Laura! Thank you for the lovely review! xo
Romi Robinson says
I hate, hate, HATE oatmeal, but I’m trying to incorporate it into my diet anyway because of the health benefits. I think there was a little too much nut butter, but otherwise thought this was edible (for me and oatmeal, that is HIGH praise) and the apples were a nice addition.
Hannah says
This was wonderful! I disagree with the comments that say it’s too sweet. I made the recipe as written and wouldn’t change anything. The apples add great texture so even if you’re iffy about overnight oats because of the mush-factor, you might be pleasantly surprised.
Support @ Minimalist Baker says
Thank you for sharing, Hannah! We’re so glad you enjoyed the recipe! xo
Cathryn Smith says
This was easy to make and both my omnivore boyfriend and I (a vegan) enjoyed it!
I was concerned it would be too sweet but I made it according to the recipe and it was just fine.
I was out of chia seeds so I omitted them but I will include them next time!
Support @ Minimalist Baker says
We’re so glad you both enjoyed it, Cathryn! Thank you for sharing your experience! xo
Diane White says
This is very tasty. I did cut the maple syrup amount in half and it was still sweet enough.
Support @ Minimalist Baker says
Amazing! Thank you for sharing, Diane! xo
Kie says
Yum!
Trish says
I made this recipe exactly as is and it is way too sweet for me. If you think about it, you have 1 tbsp of maple syrup in a 1/2 mason jar. Everything else is lovely about it, but I would definitely reduce the sweetener in half, try the recipe again.
I also found the recipe a little “wet”. It might just be the apples sitting overnight, but I might try and reduce the milk just a touch.
Support @ Minimalist Baker says
Hi Trish, sorry to hear it was too sweet for you, but glad to hear you enjoyed it overall! Most readers have enjoyed it as written, but some prefer it less sweet – definitely feel free to reduce! We’ll take another look at the recipe and see if we can add options for differing preferences.
Sofia Kearns says
We made it last night and had it for breakfast this morning. Very good. We added a little yogurt. We prepared the peach overnight oats until peach season ended. We are now hooked to oats prepared this way. And we rarely had oats for breakfast before!
Support @ Minimalist Baker says
Amazing! We’re so glad you’re enjoying overnight oats!! xoxo
Jennie says
I made this last night and reduced the maple syrup content to 1 tsp with the apples and 1 tsp in the oats. It had a very light, flavorful sweetness and was a perfect Monday breakfast. Adding to my rotation!
Marking 4 stars instead of 5 only because I think it would have been too sweet for me had I prepared it as written.
Support @ Minimalist Baker says
Thanks for sharing, Jennie! Glad to hear you enjoyed it with that modification! xo
Becky says
I made this last week and it was so good I had to make it again for breakfast this week but I didn’t have any apples left. I did have very ripe bananas. It. Was. So. Good! Kind of bananas-foster like… Thank you for the delicious ideas! Especially the make ahead ones!
Support @ Minimalist Baker says
Ooo, sounds SO delish! Thanks so much for the lovely review, Becky. So glad you enjoyed!
Rachael says
Delicious!! Almost edging on dessert. Next time I will probably double/triple the recipe and add a touch less maple syrup.
Support @ Minimalist Baker says
Wonderful! Thank you for the lovely review, Rachael! xo
Jordan says
This had great flavor but was a bit too sweet for me, more along the lines of a dessert than a breakfast. I will make it again for sure, but next time I will reduce or omit the maple syrup added to the oat mixture.
Support @ Minimalist Baker says
Thank you for sharing, Jordan! Glad you enjoyed it overall!
JoAnne P says
Loved this – will make again. Didn’t have nut butter so used a tsp of chopped walnuts on top when serving. Thanks for another winner!!!
Support @ Minimalist Baker says
Woohoo! Thank you so much for sharing, JoAnne! xo
Lisa Park says
Could you safely leave these at room temperature overnight rather than in the refrigerator? I think it would be more pleasant at ambient temperature rather than fridge temperature.
Support @ Minimalist Baker says
Hi Lisa, we wouldn’t recommend it from a food safety perspective. But one idea would be to just let the oats soak for ~30 minutes before enjoying, rather than overnight. The oats will tenderize quite a bit in that time. Hope that helps!
Dannielle says
I am not a fan of cooked porridge but love soaked oats. My daughter loves porridge and not chia seeds. However we love this recipe and have made it 2 nights running🍎 … thank you for sharing
Support @ Minimalist Baker says
Amazing! We’re so glad you’re both enjoying it, Dannielle! Thank you for the lovely review! xo
Bonnie Carlson says
Is there any reason not to skip the apple prep & just use apple pie filling? I’m lazy!
Support @ Minimalist Baker says
That should work! But homemade is always best =)
Heather says
This was so amazing! I’ve made many overnight oats from other websites that claim to taste like “pie” and have been extremely disappointed when the result was certainly nothing I would call pie. This recipe did not disappoint, and I found myself fighting not to eat the second jar! Absolutely perfect for bringing that fall taste to breakfast.
Support @ Minimalist Baker says
Yay! We’re so glad to hear you enjoyed them so much, Heather! Thank you for the lovely review! xo
Heidi says
Hello. This looks awesome. Can I use sprouted steel cut oats instead of rolled oats in this recipe? Thank you.
Support @ Minimalist Baker says
Hi Heidi, for overnight oats, we wouldn’t recommend using steel cut oats because they won’t soften fully. You could cook them in a saucepan and add the apple topping =)
Alexa says
Loving plenty of fruit, I made the full quantity of the apple mixture with half quantities of the oat mix (enough for one person), and it was perfect: plenty of lovely caramel and cinnamon apple at the bottom as well as on the top. Next time, I’ll omit the maple syrup in the oat mix as it tasted nicely sweet enough. I made this in the morning and had it as a mid-afternoon snack: delicious!
Support @ Minimalist Baker says
That’s a great idea, Alexa! We’re so glad you enjoyed the result! Thank you for sharing! xo
Cristy says
Absolutely delicious. For me it was the perfect blend of flavor and texture … I do not like dry oatmeal! As I’m always sneaking veg into things, and happened to have an open can of pumpkin purée in the fridge, I added a couple tablespoons to the oat mixture. Changes the color a bit, and I barely noticed the flavor…I said it was apple-pumpkin pie! I ate it at room temperature and it was perfect.
Support @ Minimalist Baker says
Smart! Love that addition, Cristy! Thank you so much for the wonderful review! xo
liz says
i did this toooo! it vibed well
Cecile says
I made this with natural peanut butter (no sugar added) and it was delicious. The smell was wonderful while cooking the apples. Yum!
While this was a half serving of oatmeal, it was very filling with the nut butter and the apple.
Support @ Minimalist Baker says
Amazing! Thank you for the lovely review and for sharing that modification, Cecile! xo
Victoria says
This was so good. I usually am not a fan of the texture of overnight oats, but this was delicious. I ended up eating both servings at once. I used Fairlife whole milk to up the protein content and it was amazing. Will definitely be making again!
Support @ Minimalist Baker says
Yay! We’re so glad you enjoyed it, Victoria! Thank you for the lovely review! xo
Beth says
Will this be fine without the nutbutters???
Support @ Minimalist Baker says
Hi Beth, It adds creaminess, protein, and a nice textural difference, but it’s not essential!
Melissa says
First, I want to say I love your recipes! Second, what jars did you use for this recipe? And what size? Is the serving size? Thanks!
Support @ Minimalist Baker says
Aw, thanks Melissa! We used small Weck jars.
Feli says
Do you have any recommendations for an alternative to maple syrup that would have a lower glycemic index?
Support @ Minimalist Baker says
Hi Feli, perhaps agave syrup, date syrup, or chopped dates? Hope that helps!
Elsie Missen says
Do you have to add the nut butter?
Support @ Minimalist Baker says
It adds creaminess, protein, and a nice textural difference, but it’s not essential!
Sarah says
Just had some this morning and it was such a treat! I think next time I make it I’ll omit one of the tbsp of maple syrup to cut down on the sugar. I love trying new breakfast recipes and look forward to making the pumpkin pie overnight oats next! These recipes are really getting me in the fall mood :)
Support @ Minimalist Baker says
Yay! We’re so glad you’re enjoying them, Sarah! xoxo
Susana says
Thank you so much! I’ll see what butters i can find in the stores here :)
Jo says
This looks devine! If I don’t have Cashew or Almond butter, do you think Peanut Butter or Biscoff would work?
Thankyou!
Support @ Minimalist Baker says
Hi Jo, we think peanut butter would be overpowering, but if you want to try it, we’d suggest using half the amount. We aren’t familiar with biscoff, but it looks like it has sweetener added, so if you go that route, we’d suggest reducing the amount of maple syrup. Let us know how it turns out!
Susana says
Hello, looks so tasty!!! but i only have peanut butter now, do you think it would match the recipe? 🤔
Support @ Minimalist Baker says
Hi Susana, we think the flavor of peanut butter would be overpowering, but if you want to try it, maybe just 1 tablespoon?
Angela says
So good! Made my morning today :)
Support @ Minimalist Baker says
Aw, yay! We’re so glad you enjoyed it, Angela! xoxo
Gail says
Can this be made in a crockpot? I have a little one and it would be nice to wake up to the smell of it in the morning!
Support @ Minimalist Baker says
Hi Gail, That’s a neat idea! Are you referring to the oats or the apples? We’d suggest making the oat portion as written and trying the apples in the crockpot. They will probably turn out more tender or perhaps like applesauce though? Let us know how it goes!
Amanda Mason says
Silly question but I have heard both answers… are overnight oats meant to be eaten cold or should they be warmed up/cooked that next morning??!!
Support @ Minimalist Baker says
Hi Amanda, they’re meant to be eaten cold, but you can add a little more dairy-free milk and reheat if you want!
Cristy says
I always find when we reheat overnight oats that they become thicker and drier. My kid prefers the warmth, but I think room temperature always tastes best.
Steph says
These were so good! Tastes like dessert, yum!!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Steph. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
steph says
will do!
Support @ Minimalist Baker says
Thank you =)
Kristen says
Is there a reason this is two servings when all your other overnight oats recipes with the same amount of oats are one serving?
Support @ Minimalist Baker says
Hi Kristen, this one feels more indulgent with the additional maple syrup in the apples. But feel free to enjoy it as one serving, if preferred!
Sara says
Should you mix the oats with the apples, or just leave them in the layers overnight?
Support @ Minimalist Baker says
Leave them in layers overnight. Hope you love them, Sara!