Apple Pie Overnight Oats

In Breakfast, Homepage - Breakfast, Make-ahead by Frances Largeman-Roth

 

Makes 4 servings | Prep Time: 18 mins 

Did you go apple picking this fall? If you’re still looking for ways to use up those apples, or if you just want an amazing make-ahead breakfast, I’ve got you.

These little jars combine heart-healthy oats with warm spices, naturally sweet dried figs, sauteed apples and a spoonful of almond butter for extra protein. The sauteed apples really make the recipe! They taste just like apple pie filling–so good. I keep the skins on for added fiber and color, but you can certainly peel them if you prefer. This delicious, high-fiber breakfast will keep you full until lunch–trust me.

  • 1 tablespoon unsalted plant butter
  • 2 apples, cored and chopped
  • 1/3 cup apple cider
  • 1/2 teaspoon ground cinnamon
  • 13/4 cups gluten-free oats
  • 1/4 cup hemp seeds
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 cups plant milk (I used pecan milk)
  • 4 figs, chopped
  • 1/4 cup smooth almond butter
  •  

Preparation:

1.  Get 4 lidded jars ready to go; set aside.
2. Heat the plant butter in a large saute pan over medium-high heat. Add the apples, cider and cinnamon. Stir and bring to a simmer. Turn down to medium and cook for 8 minutes, until the apples are tender, but not mushy. Let cool (this step can be done 1 day in advance).
2. In a large bowl, combine the oats, hemp seeds, salt, cinnamon and nutmeg. 
4. Place 1/2 cup of the oat mixture into each jar. Top with 1 tablespoon of the chopped figs and 1 tablespoon of the almond butter. Pour 1/2 cup of the plant milk into each jar. Place about 1/2 cup of the cooked apple on top and place the lids on the jars. Refrigerate for 3 hours or overnight.
6. When ready to serve, remove lids, grab a spoon and enjoy! Can be stored in the fridge for up to 4 days.