Hands down, apple pie is my favorite dessert.
No matter what time of year, I’m in the mood for it.
Unfortunately, apple pie is not on this list of foods I would want to eat EVERY week (then it wouldn’t be special anymore).
But that’s why we have overnight oats. Overnight oats are seriously one of the most versatile breakfasts ever. Earlier this season, I made pumpkin pie inspired oats but obviously, I couldn’t stop there.
Seriously though, if you thought of any dessert, I bet you could find an overnight oats recipe to match.
Will these oats taste just like apple pie? No. But the main elements are there.
Apples. Cinnamon. Almond milk. A dash of agave. Nuts for an added crunch. What more could you need?
A quick recap of how overnight oats work:
There’s no cooking necessary. All you do is prep the oats with liquid (I use non-dairy milk), stick it in the fridge and let the oats “soak” overnight.
Overnight oats can be prepped for up to four days in advance. No, the milk won’t spoil when kept in the fridge. If the idea of cold oats makes you squirm (but I promise it’s good), you can heat these bad boys up in the microwave or leave them at room temp if you use water.
And if you’re worried about fruit getting brown (this doesn’t mean it has gone bad, by the way) add the fruit fresh in the morning.
The beauty of overnight oats is how fast they are in the morning. You literally just take one of your containers out of the fridge and eat. Honestly, there’s not healthier, faster breakfast out there.
So if you’re someone who has crazy mornings where you’re rushing around and sometimes don’t have time (or forget) to eat, overnight oats are for you.
Worried about protein? I get it, but for these, you don’t have to. Oats will keep you full until lunchtime if you’re not a snacker. If you HAVE to have protein, add half a scoop of vanilla protein powder right before eating. (Don’t add it when prepping).
You can always find my master overnight oats recipe here.
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