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  • Prep-time: / Ready In:
  • Makes 2 jars

Pint-size canning jars are perfect for this breakfast treat. The extra headspace gives you room to stir the cereal before eating. To make an “apple pie” variation of this recipe: Prepare as directed, except substitute ½ teaspoon apple pie spice for the orange zest and ginger.

Apple Overnight Oats

Ingredients

  • 1 cup rolled oats
  • 1 cup chopped apple, such as Braeburn or Honeycrisp
  • 1 cup unsweetened plant milk, such as almond, soy, cashew, or rice
  • 2 pitted whole dates, finely chopped
  • 2 tablespoons chopped walnuts, toasted
  • 1 tablespoon pure maple syrup
  • ½ teaspoon orange zest
  • ¼ teaspoon ground ginger
  • Dash sea salt

Instructions

  1. In a medium bowl combine all of the ingredients. If desired, divide mixture between two glass jars or bowls. Cover and chill 8 hours or overnight.
  2. If desired, top servings with additional orange zest.
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Comments (11)

(4.75 from 4 votes)
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jan2 weeks ago
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So, I am eating this cold? Never had cold oatmeal before.

Jeanne2 weeks ago
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It’s delicious!

Diane2 weeks ago
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What spices do I use to make my own apple pie spice? Thanks

Kmuh2 weeks ago
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I would think cinnamon & a little nutmeg?

Gail2 weeks ago
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I really prefer steel cut oatmeal, is there a way I could do it with it?

Thanks.

Ann H2 weeks ago
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Not sure why you included a sweetener in the recipe. It is surely not needed.

Tammy Scholl2 weeks ago
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Not everyone has the same tastes. I prefer the taste of the maple syrup. If you dont want the extra sweetener then just leave it out. Why even make this statement?

Ann H2 weeks ago
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It doesn’t need any sweetener. Not sure why you would choose to include it in this recipe.

Dawn Herbert2 weeks ago
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I look forward to changing my eating habits,

Carolyn2 weeks ago
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With dates, maple syrup may not be necessary. Dates are sweet and so is apple.

Jo4 months ago
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The MOST amazing cold oatmeal ever!! Deserves an award !

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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