Apple Pie Overnight Oats

I have officially crossed over into overnight oats obsession territory and these Apple Pie Overnights Oats don’t have me (or my husband) complaining one bit.

Apple Pie Overnight Oats

Overnight oats are nothing new. People have been making them forever, and if you’re not familiar it’s simply the act of refrigerating old-fashioned oats soaked in liquid overnight. While you’re sleeping, the liquid softens the oats and have a delicious oatmeal treat waiting for you when you awake.

My hesitation has always been the cold and mushy aspect of the overnight oats. While I’m all for a cold breakfast in this Louisiana summer heat, I don’t like mushy oatmeal. All the photos I’ve ever seen of non-cooked oatmeal have looked, well, mushy and wet.

Nevertheless, last week I decided to try a couple of different varieties and see how we liked it.

The Apple Pie Overnight Oats won by a landslide, and now that I’ve done a bit of research into the Peanut Butter & Jelly Oats, I’ll try them again. The Peaches & Cream came in 3rd place, but that’s primarily in part to us preferring the apple crunch over the texture of the peaches.

We both agreed that while we prefer our oatmeal a bit thicker (I’ll pick up some chia seeds this weekend for next week’s oats because I’ve read that they will help thicken up the oats even more), it was not nearly as wet and mushy as I thought it would be. In fact, it was quite delicious!

Apple Pie Overnight Oats

Apple Pie Overnight Oats

Yield: 4
Prep Time: 5 minutes
Additional Time: 8 hours
Total Time: 8 hours 5 minutes

A quick and easy breakfast recipe that tastes like a piece of apple pie and can be assembled the night before, in very little time.


  • 2 cups old fashioned oats
  • 2 cups milk
  • 1/2 cup Greek yogurt
  • 1 teaspoon cinnamon
  • 4 teaspoons maple syrup
  • 1 medium sized apple, diced
  • 1/4 cup walnuts/pecans, chopped (optional)


Using 4 8-ounce mason jars, add 1/2 cup old fashioned oats to each jar. Layer with 1/2 cup milk, 2 tablespoons Greek yogurt, 1/4 tsp cinnamon and 1 teaspoon maple syrup. Top with the diced apples and pecans. Refrigerate overnight. Enjoy cold.


But what I really, really loved about them was how easy they are. I prepared 4 of them for us to enjoy over the weekend and in 5 minutes time, we have breakfast both days! The oats will keep for about 3-4 days so if we decide to brunch on Sunday, we’ll have breakfast on Monday.

 And speaking of Monday’s, yours won’t be so sad and dreary if you’re waking to oatmeal disguised in an apple pie costume. Perfect for all those back to school kiddos, too!

Lastly, I used smaller 8 ounce jars for my oats. I’ve seen several instructions using the 16 ounce jars and you could totally use that if you prefer, I just felt that was a LOT of oats. You can play around with what works for your family, just follow the general rule of a 1:1 ratio of oats and liquid and it’ll work every time.

I’ll share the Peanut Butter & Jelly next week.

Have a great weekend!!!