Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Serves: 2 Prep Time: 10 minutes + overnight chilling Cook Time: 5 minutes
All the cosy flavours of apple pie, turned into an easy make-ahead breakfast.
Creamy overnight oats are packed with grated apple, chia seeds, cinnamon and vanilla, then layered with sticky cinnamon apples and finished with toasted walnuts, crunchy seeds and a generous drizzle of maple syrup. Naturally fibre-rich and full of texture, it’s a brilliant one to prep the night before for a delicious breakfast that’s ready and waiting in the morning.
Ingredients
Overnight oats
- 100g rolled oats
- 1 tbsp chia seeds
- 1 apple, coarsely grated
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 350ml plant milk
- 70g thick plant-based yogurt
Cinnamon apples
- 2 apples, peeled and diced
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 2 tbsp water
To finish
- 30g walnuts, roughly chopped
- 2 tbsp Omega Seed Mix
- Extra plant-based yogurt
- Maple syrup, to drizzle
Method
- Add the oats, chia seeds, grated apple, cinnamon, vanilla, maple syrup, plant milk and yogurt to a bowl or container. Stir thoroughly until combined.
- Cover and refrigerate overnight, or for at least 4 hours, allowing the oats and chia to soften and become creamy.
- For the cinnamon apples, add the diced apple, maple syrup, cinnamon and water to a small frying pan. Cook over a medium heat for 4–5 minutes until the apple is tender, glossy and lightly caramelised. Allow to cool.
- Toast the walnuts in a dry frying pan for 2–3 minutes until fragrant, then roughly chop.
- Divide the overnight oats between two bowls or jars, layering with the cinnamon apples and a little extra yogurt.
- Finish with the toasted walnuts, Omega Seed Mix and a generous drizzle of maple syrup.
Tip: Make several portions at once and keep refrigerated for up to 3 days. Keep the walnuts and seed topping separate until serving so they stay crunchy.
