These creamy apple overnight oats are swirled with apple butter, dried apples, and pecans for a healthy breakfast that tastes like fall!
If you’ve been following the blog for awhile, you probably know we recently moved into a new house. The transition has gone surprisingly well, and while we’re tired and still a little overwhelmed by boxes and projects, we’ve all been settling in nicely. P is thrilled to have a big back yard and swing set, I’ve been loving my designated office and studio space, and the Mr. is already putting his basement work bench to good use.
Everything was going great, until I spotted something suspicious peeking out the side of my stove one night while cooking dinner. Upon closer inspection, I was terrified to discover the strange, furry looking crumb I was about to dust off the counter was actually one of 8 long legs attached to the biggest spider I’ve ever seen indoors.
I quickly did what any reasonable person does in this situation and 1. Screamed for my husband to come downstairs NOW and 2. Took a photo and posted it on Instagram. Because of the spider’s precarious half hidden/half exposed position, we had trouble coming up with a plan for -ahem- removing him. Eventually we settled on a quick jab/smack, which, while seemingly effective, resulted in the spider tumbling down behind our stove where he could either be dead or patiently plotting his revenge against us. Clearly, we’ll have to move and/or burn the house down just to be sure. It’s been a good run, new house. It was nice knowing you.
I feel like they should have a return policy for this kind of situation, but since that seems unlikely, I’ll have to go with plan B: Make a big batch of overnight oats and hit the road. These Apple Butter Overnight Oats are BOMB, and they’re portable, so I can take them and run far, far away from the spiders.
I’ll admit, I was slow to hop on the overnight oat train. Frankly, I thought they were weird. Cozying up with a cup of cold, gloppy oats did not appeal to me. But then they kept appearing on blogs and Pinterest and in magazines, and I finally had to give in and see what all the hype was about.
I feel sheepish and more than a little sad I’ve wasted half my life not eating this glorious version of oatmeal. I made my version with a 2 to 1 ratio of oats to wet ingredients and used a combination of milk and yogurt to give these an ultra creamy texture. The oats still have a good amount of chewiness though. I promise there’s no glop here.
Now let’s talk about the flavah! The base is pretty standard with a blend of oats, almond milk, vanilla yogurt, and cinnamon. But the real kicker comes from bits of dried apple and a swirl of spicy sweet apple butter. Apple butter in oatmeal is my new favorite thing, y’all. It is exactly how fall should taste. I also add fresh apples and pecans in the morning for a nice bit of crunch.
The oats can definitely be warmed up on a chilly morning, but I was to surprised to find I loved them cold. The oats keep a good, gloppy-free texture for at least 3 days, so you can make this ahead of time to enjoy throughout the week. The recipe is also very forgiving, so feel free to use a different kind of milk or yogurt and to play around with other toppings. If you’re still on the fence about overnight oats, let me be the one to convince you to hop on over to the right side. This stuff is absolutely worth the hype!
- 1/2 cup old fashioned rolled oats
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup vanilla Greek yogurt (My favorite is Stonyfield whole milk Greek)
- 2 Tablespoons diced dried apples
- 1/8 teaspoon cinnamon
- Pinch salt
- 2 Tablespoons apple butter
- Diced apples and pecans for serving
In a bowl, mix together the oats, almond milk, yogurt, dried apples, cinnamon, salt and chia seeds (if desired). Pour half of the mixture into a glass, swirling in a Tablespoon of the apple butter. Add the remaining oats and swirl in the remaining apple butter. Cover with saran wrap or a lid and refrigerate overnight. In the morning, top with diced apples and pecans and serve cold or heat in the microwave for about a minute. I've found I can eat these 3-4 days after refrigerating without losing that great chewy texture.
This recipe is VERY forgiving. Feel free to use cow's milk in place of almond milk and your favorite yogurt. You can even use all milk if you want, though the mixture will be slightly less creamy. This makes creamy oats with a decent amount of liquid. If you prefer it thicker, feel free to reduce the liquid by 1/4 cup or add 1 Tablespoon chia seeds.
Amount Per Serving: Calories: 405 Total Fat: 12g Saturated Fat: 5g Cholesterol: 19mg Sodium: 449mg Fiber: 6g Sugar: 31g Protein: 17g