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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 (23)

(4.89 from 9 votes)
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Roberta1 month ago
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I eat this often and I love it! It’s great for breakfast or lunch.

Patti5 months ago
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U can heat this up. I don’t care for cold oatmeal so I heat it up and very good

Ella9 months ago
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Love love love this recipe!! It is my new favorite breakfast. I use a fist full of raisins in place of each chopped date, and another in place of the maple syrup (syrup just doesn’t seem like a whole food to me). I also omit the salt. Be generous with the orange zest and ginger – you should smell orange with undertones of ginger right away when you sniff it. Heaven!

Marilyn9 months ago
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Really enjoyed the flavour combinations.
When I make overnight I usually add more liquid(3/4.c).
This made you eat slower, more chewing.

Cosmina9 months ago
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The flavor was really good. If you want to try it with steel-cut oats, you’ll need to double the liquid amount (2 cups instead of 1 cup).

Susan Johnson9 months ago
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Going to try this tomorrow. I made overnight oats before giving up dairy. I’m hopeful these will be even better. Nancy, I see your credentials and I wonder if you are WFPB’d. I have worked in healthcare for 48 years and have never met anyone connected to nutrition who believed in this lifestyle. I’m hoping that will change. Thank you for the recipe.

Jojo10 months ago
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Add cinnamon and it’s top shelf!!!

Jane11 months ago
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Nancy, thank you for sharing your recipe. I believe sweetness, crunch, hot, cold are all a personal preference. The important thing is that you provided us with amounts and guidelines for preparing overnight oats. I’ve been failing miserably in my attempts to throw things into a jar and call it overnight oats.

Linnie11 months ago
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I prefer it without the orange zest. Other than that it’s the best over night oats recipe ever! JS

jan12 months ago
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So, I am eating this cold? Never had cold oatmeal before.

Jeanne12 months ago
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It’s delicious!

Diane12 months ago
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What spices do I use to make my own apple pie spice? Thanks

Kmuh12 months ago
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I would think cinnamon & a little nutmeg?

Gail12 months ago
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I really prefer steel cut oatmeal, is there a way I could do it with it?

Thanks.

Cosmina9 months ago
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Yes, double the liquid amount.

Ann H12 months ago
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Not sure why you included a sweetener in the recipe. It is surely not needed.

Tammy Scholl12 months 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 H12 months ago
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It doesn’t need any sweetener. Not sure why you would choose to include it in this recipe.

Dawn Herbert12 months ago
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I look forward to changing my eating habits,

Carolyn12 months ago
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With dates, maple syrup may not be necessary. Dates are sweet and so is apple.

Cosmina9 months ago
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I agree! To the minimum choose one over the other; both are not needed for sweetness.

Jo1 year ago
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The MOST amazing cold oatmeal ever!! Deserves an award !

Jojo10 months ago
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Yes it does need a reward . If you like cinnamon add 1/2 tsp it’s amazing!!!

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Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

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. Macklin 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. Find her on LinkedIn.

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