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A glass jar of oatmeal topped with diced apples sits on a white surface, with apples and a small bowl of mixed nuts and raisins nearby.

Skin-On Apple Pie Overnight Oats Recipe

Author: Jessica Haggard
Sweet red apples, diced, cold and skin-on, give these apple pie overnight oats a juicy, crisp pop most versions miss by holding the fruit back until morning. It’ll be thick, spiced, and waiting in the fridge before you are.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 311 kcal

Ingredients
 
 

  • 1 cup old-fashioned rolled oats
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 cup milk
  • ½ cup plain Greek yogurt
  • 1 cup diced apple skins on (Honeycrisp or Gala varieties are best)
  • 2 teaspoons maple syrup or honey

Instructions
 

  • Divide the oats, cinnamon, and salt evenly between two jars. Toss the dry ingredients to combine so the cinnamon spreads evenly.
    Clear glass jar filled with dry oats, brown cinnamon, and a pinch of salt on a white surface.
  • Add the milk and yogurt. Stir well until no dry pockets remain.
    A glass jar filled halfway with a beige, creamy liquid mixture, sitting on a light-colored surface.
  • Add the diced apple, skins on, and top with maple syrup.
    A glass jar filled with overnight oats, topped with diced red apples and a drizzle of honey, on a light-colored surface.
  • Tighten the lid and refrigerate for 8 hours or overnight.
    Glass jar with a wooden lid containing oatmeal and diced apples, placed on a light-colored surface. Another similar jar is partially visible in the background.
  • Shake or stir before serving in the morning.
    Two glass jars of overnight oats topped with diced apples sit on a white surface, surrounded by whole apples and a bowl of mixed nuts and dried fruit.

Notes

Add the diced apple before chilling, not in the morning. Apples are firm enough that they will not water the oats down, and they soak cold and mellow like a baked apple.
Oats set up thick after soaking. In the morning, thin with a splash of milk if you prefer a different texture.
Scales cleanly. Double or triple for the same effort; the jars keep in the fridge until you are ready.
Serve: Eat cold straight from the jar. Stir in a spoonful of peanut butter, or top with nuts or dried raisins if you like.
Store: Keep sealed in the fridge and eat within about 4 days. Not suitable for freezing.

Nutrition

Calories: 311kcalCarbohydrates: 49gProtein: 15gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 17mgSodium: 213mgPotassium: 486mgFiber: 6gSugar: 19gVitamin A: 235IUVitamin C: 3mgCalcium: 243mgIron: 2mg
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