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Dishing up Apple Cinnamon Peanut Butter Overnight Oats feels like a breakfast treat even though it's loaded with good stuff and comes together in a snap. Silky oats, rich nut butter, and tart apples blend in every spoonful, with a waft of cinnamon to greet you each morning.
This started as my son's first week of school treat. Now it's our go-to fall breakfast every year—it just sticks around.
Dreamy Ingredients
- Chopped nuts or more apple for topping: throw on for crunch and a little extra nutrition
- Pinch of salt: makes everything pop—try flaky sea salt for more punch
- Vanilla extract: bumps up the taste—use pure if you can swing it
- Ground cinnamon: adds all that cozy spice—fresh spice gives the best lift
- Honey or maple syrup: smooths in just enough sweetness—local or pure is best
- Peanut butter: gives it that velvety feel—pick a natural kind with no weird filler oils
- Apple: adds juicy crunch and tang—Honeycrisp and Gala always crush it
- Almond milk: keeps it creamy—unsweetened or vanilla is tasty
- Rolled oats: for hearty chew and steady energy—old-fashioned kinds work best
- Go with hearty oats for soaking and stick to firm apples so things don’t go mushy
Simple Step-by-Steps
- Finish and Top:
- Drop your oats in a bowl or eat straight out of the jar. Toss on extra apples or some nuts if you’re feeling it for a tastier crunch and freshness.
- Morning Stir and Serve:
- Open your container in the AM and mix things up for even texture. If it’s thick, splash in more milk till it's just right.
- Chill Overnight:
- Move the oats to a sealed jar or container. Let ’em hang out in the fridge overnight or at least a few hours to get nice and creamy.
- Mix the Base:
- Grab a big bowl and toss in oats, almond milk, diced apple, a scoop of peanut butter, honey or maple, cinnamon, a splash of vanilla, and a pinch of salt. Stir ’til everything blends smooth and creamy—no dry clumps.
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I never skip apples in this—it tastes best when you snag a crisp one from the farmers' market. My kid always grabs slices to pile on top for one last sweet crunch before digging in.
Keep It Fresh
Oats chill happily in the fridge for up to four days. If they get too thick, mix in more milk ’til they’re back to the right feel. Seal your jars tight to lock in taste and texture.
Swap Outs
Use coconut, oat, regular milk—whatever you’ve got on hand
Sub in sunflower seed butter or almond butter for peanut—works great
Go with maple or honey, or skip them for a lighter bite
Add chia seeds if you like, or swap in pears when you’re out of apples
How to Serve
Dollop on some Greek yogurt for next-level creamy
Sprinkle in pumpkin seeds or sunflower seeds for an extra crunch and boost
Shake things up with toasted coconut or a swirl of jam for sweetness
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More About This Dish
Soaking oats overnight is a fresh-meal hack inspired by Swiss muesli—softens the grains and makes them easier on the tummy. Here it brings that American PB and apple combo, bumped up with cinnamon’s cozy hug.
Recipe FAQs
- → How do I make these oats dairy-free?
For a plant-based option, swap in oat, almond, or soy milk instead of milk from a cow.
- → Which oats should I pick?
Go with rolled oats—they’ll soak up liquid overnight and get nice and creamy. Skip the instant stuff for the best texture.
- → Is it fine to switch nut butters?
For sure. Try almond or cashew butter for a twist on the usual peanut butter flavor.
- → I don’t have honey—what else can I use?
Grab some maple syrup or agave instead—they’ll make it perfectly sweet and natural.
- → Any tricks for upping the protein?
Mix in a scoop of protein powder or some Greek yogurt before chilling. It’ll give your oats an easy protein boost.