With crisp apples, spicy cinnamon, and rich almond milk, these apple pie overnight oats are a perfect fall breakfast. They’re sweetened with decadent maple syrup, packed with autumn flavors, and so easy to make.
I always get excited for fall because of the delicious and comforting foods. This autumn, I’ve been especially excited about apple pies, and have been making everything from my Classic Apple Pie to Vegan Apple Pie Bars . My newest obsession is apple pie overnight oats, which are loaded with so many of my favorite fall flavors, and are a stress-free and energizing way to start the day.
Overnight oats are one of my favorite breakfasts. They’re fast, easy, and packed full of ingredients that leave you feeling great. This apple cinnamon overnight oats recipe tastes like apple pie in a jar, with fresh and tart apples, hearty maple syrup, warm cinnamon, and creamy almond milk. You’ve got to give this 5-ingredient vegan breakfast a try!
Why You’ll Love These Apple Pie Overnight Oats
Whether you’re eating these creamy vegan apple pie overnight oats cold or reheating them, you’re going to love the way the comforting flavors blend together. Here’s why I know you’ll like this recipe as much as I do.
- So easy. Breakfasts don’t get easier than apple cinnamon overnight oats. All you have to do is put the ingredients in a jar, mix it up, and put it in the fridge. It’s that simple!
- Affordable. I’m always on the lookout for breakfasts that are quick, delicious, and affordable. These apple pie overnight oats only have 5 ingredients, and they’re all common pantry and fridge staples that you probably already have in your kitchen. Eating breakfast out can cost a pretty penny, and even a lot of homemade breakfasts can add up. But this recipe is super affordable.
- Prep ahead. These vegan overnight oats last in the fridge for 5 days, so you can make a week’s worth of breakfast on Sunday. Then you won’t have to do any work in the mornings to make breakfast.
- Fall flavors. There’s something so comforting about the flavors of fall, and these apple pie overnight oats are packed with them. The crisp apples, robust maple syrup, and spicy cinnamon really do make this recipe taste like a festive apple pie.
Notes on Ingredients
You only need 5 ingredients to make this rich and creamy apple pie overnight oats recipe. Make sure to scroll to the recipe card at the bottom of the page for the exact amounts of each ingredient.
- Almond milk – I recommend using unsweetened and unflavored almond milk.
- Old fashioned oats – Don’t sub for steel cut or quick cooking oats, this recipe only works with old fashioned oats.
- Maple syrup – You could also use agave.
- Apple – You can use any apple variety, but I think the recipe is best with an apple that’s a little bit tart.
- Ground cinnamon
How to Make Apple Pie Overnight Oats
Here’s how to make this super quick vegan apple pie overnight oats recipe. It only takes a few minutes!
- Add the ingredients. Place all of the ingredients in a jar.
- Mix. Use a spoon to stir the ingredients together until well mixed.
- Chill. Put a lid on the jar and place it in the fridge overnight.
- Serve. When you’re ready for breakfast, eat the cold oats straight out of the jar, or reheat them in the microwave for 45 seconds. You can add additional apples and cinnamon on top if you want.
Variation & Topping Ideas
This autumnal apple cinnamon overnight oats recipe is great as is, but feel free to make some variations or add some fun flavors on top. Here are a few alterations and toppings that I recommend.
- Other fresh fruit. You can use other fruit like pears or peaches in place of the apples, or in addition to them.
- Fresh berries. I love to top these cinnamon and maple overnight oats with fresh blueberries, blackberries, raspberries, or strawberries.
- Dried fruit. Cinnamon and apples go so well with dried fruit like cranberries, cherries, and apricots.
- Nuts. You can put nuts directly in the overnight oats, but my favorite way to add nuts to this recipe is to use them as a topping. Toasted pecans and walnuts are my preferences for this recipe.
- Toasted coconut. Coconut is a sweet and buttery ingredient that goes so well with fall breakfasts and desserts. It makes a great topping for apple pie overnight oats.
- More spices. If you really want to up the autumn flavors in this recipe, you can add apple pie spice or pumpkin pie spice in addition to the cinnamon. You can also just use spices like cloves, allspice, nutmeg, and ginger.
- Different milk. I make this vegan overnight oats recipe with almond milk, but you can use oat milk, soy milk, or any other non-dairy milk.
- Honey. If you don’t want a sweetener with as strong of a flavor as maple syrup, you can use honey or agave instead.
Tips for the Best Apple Cinnamon Overnight Oats
This energizing and hearty apple pie overnight oats recipe is fool-proof, but here are a few tricks to help you out.
- Use firm apples. Since this recipe doesn’t get cooked, it’s important to use firm apples. If you use soft or mushy apples, they’ll start to fall apart overnight, and they’ll take on a poor texture.
- Make consistent cuts. Try to cut all of your pieces of apple to similar sizes. The apples will become tender as they steep in the almond milk, but if the pieces are different sizes, then some of them will be soft and some of them will be too crunchy.
- Store in a wide-mouth jar. I usually make and store my apple pie overnight oats in Mason jars. However, if you’re going to eat the oats straight out of the jar, it’s important to use a jar with a wide mouth. The narrow-mouth Mason jars are surprisingly difficult to eat out of!
How Long Do Overnight Oats Last?
You can store these creamy apple cinnamon overnight oats in the fridge for up to 5 days. Just make sure that they are always in an airtight container.
Can I Freeze Overnight Oats?
Yes, you can freeze these vegan apple pie overnight oats. They’ll last for 3 months in the freezer as long as they’re stored in an airtight container. I recommend pressing a piece of plastic wrap into the top of the oats before putting a lid on the container, to make it extra airtight and keep it from getting any freezer burn. It’s also best to let the overnight oats sit in the fridge overnight before moving them to the freezer. You can thaw frozen apple cinnamon oats in the fridge overnight.
More Vegan Breakfast Ideas
If you’re looking for more vegan breakfasts that are easy, affordable, and delicious, then you’ve come to the right place. Here are some more of my favorite plant-based breakfast recipes.
- Vegan Waffles
- Vegan Lemon Poppyseed Muffins
- Vegan Pancakes
- Vegan Breakfast Peach Cobbler
- Vegan Cinnamon Rolls
- Vegan Baked Oats
Ingredients
- ½ cup non-dairy milk , up to ¾ cup – such as soy milk for extra protein
- ½ cup old fashioned oats
- 2-3 tablespoons vegan yogurt , vegan greek yogurt or regular either is fine
- 2 teaspoons maple syrup
- 1 apple , chopped
- 1 teaspoon ground cinnamon
- extra chopped fresh apples and cinnamon , for garnish
Instructions
- Place all of the ingredients in a jar, and mix to combine.
- Put a lid on the jar, and place the oats in the fridge overnight.
- When you’re ready to eat the oats, remove from the fridge and eat cold out of the jar, or reheat in the microwave for 45 seconds, or until heated through. Top with optional fresh apples and cinnamon.
Notes
- If you like your overnight oats extra creamy use the 3 tablespoons of vegan yogurt option!
- Overnight oats will last in an airtight container in the fridge for up to 3 days.
- You can also store apple pie overnight oats in an airtight container in the freezer for 3 months.
Apple Pie Overnight Oats
Ingredients
- ½ cup non-dairy milk up to ¾ cup - such as soy milk for extra protein
- ½ cup old fashioned oats
- 2-3 tablespoons vegan yogurt vegan greek yogurt or regular either is fine
- 2 teaspoons maple syrup
- 1 apple chopped
- 1 teaspoon ground cinnamon
- extra chopped fresh apples and cinnamon for garnish
Instructions
- Place all of the ingredients in a jar, and mix to combine.
- Put a lid on the jar, and place the oats in the fridge overnight.
- When you’re ready to eat the oats, remove from the fridge and eat cold out of the jar, or reheat in the microwave for 45 seconds, or until heated through. Top with optional fresh apples and cinnamon.
Notes
- If you like your overnight oats extra creamy use the 3 tablespoons of vegan yogurt option!
- Overnight oats will last in an airtight container in the fridge for up to 3 days.
- You can also store apple pie overnight oats in an airtight container in the freezer for 3 months.
Nutrition
Apple Pie Overnight Oats https://jessicainthekitchen.com/apple-cinnamon-overnight-oats/ November 29, 2023
’Tis the season for Hasselback Butternut Squash with maple pecan drizzle! This dish will be a stunner on the holiday table, but it’s not all about looks—the maple flavour, tender squash, and caramelised nuts make it delicious.
Every time I look at the photos for this hasselback butternut squash I remember just how delicious it was. I mean, truthfully you can never go wrong with butternut squash, but let me tell you friends: this dish is worth making. Again and again.
I really wanted a holiday dish for vegans and non-vegans alike that would have everyone saying “WOW” as it was placed on the table. Of course, not only does it look beautiful, it tastes that way too. The squash itself has so much flavour and that maple pecan drizzle does wonders to complement it.
The best part is that even though this is a stunner for the holiday table, it’s easy enough to make anytime!
Why You’ll Love This Hasselback Butternut Squash
- A show-stopping side dish . This is a side dish that will definitely impress your guests, whether they are vegan or not. The beautiful presentation and layers of flavour make it a standout on any table.
- Easy to prepare . While it may look intimidating, making the slits in the squash is actually quite simple and doesn’t take much time at all. Plus, the maple pecan drizzle is just a quick mix of ingredients—the oven does most of the work!
- Perfect for special occasions . Whether it’s Thanksgiving, Christmas, or any other holiday, this hasselback butternut squash is a perfect dish to serve up for special gatherings.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Hasselback Butternut Squash:
- Butternut squash – Cut it in half lengthwise, then scoop out the seeds and pulp. I peel the squash too, but you can leave the skin on if you’d like; it is edible, but the texture is a bit tougher than delicata and acorn squash.
- Oil
- Sea salt and black pepper
- Thyme – Fresh thyme has a woody flavour that pairs beautifully with earthy, sweet winter squash.
- Water
For the Maple Pecan Drizzle:
- Maple syrup – Be sure to buy maple syrup, not pancake syrup!
- Allspice
- Cayenne – I like it hot, but you can use less or omit it altogether.
- Dried sage – I recommend rubbed sage, not ground.
- Fresh thyme
- Chopped pecans – Since you’ll be chopping the pecans anyway, buy the less expensive pecan pieces instead of whole pecans.
How to Make Hasselback Butternut Squash
- Prepare . Preheat your oven to 425°F and line a baking sheet or dish with parchment paper, foil, or a silicone mat.
- Season . Set the butternut squash halves on the lined baking sheet. Coat them with oil, then season with salt and pepper.
- Roast . Place the pan in the oven and roast the squash halves for 15 minutes.
- Make the drizzle . Whisk together the maple syrup, allspice, cayenne pepper, dried sage, and fresh thyme.
- Cut the squash . Transfer the squash to a cutting board. Use a sharp knife to create slits ¼” apart on the butternut squash.
- Add the drizzle and herbs . Return the sliced squash to the baking sheet. Brush with the maple drizzle, reserving about a tablespoon. Push a few pieces of fresh thyme into the slits of the squash, then add 2 to 3 tablespoons of water into the bottom of the baking dish to prevent burning.
- Bake . Place the pan in the oven and bake for 50 more minutes. Add the chopped pecans to the reserved maple drizzle, then pour the mixture over the top of the squash. Bake for 5 minutes more. Cool slightly, then serve.
Tips for Success
- Make sure to slice the squash carefully . Don’t slice too deep! This will ensure that the slices stay together and create a beautiful presentation. You can set a a chopstick on either side of the squash (the long sides, not the short ones!) and they’ll keep you from slicing too far down.
- Top off the water as needed. Check every 15 minutes or so to make sure the water hasn’t baked off. If the pan is dry, add more.
- Tent with foil . If the tops of the hasselback butternut squash begin browning too quickly, loosely tent the pan with foil.
Variations
If you want to go more savory than sweet, you can skip the maple glaze and use browned butter. Not all vegan butter will brown, but my homemade vegan butter does! Add vegan Parmesan and minced sage leaves for the perfect finishing touch.
Serving Suggestions
Enjoy this hasselback butternut squash as a side dish for vegan turkey or vegan meatloaf . If you’re serving it for a holiday, it’s fantastic alongside other vegan favourites like cranberry orange sauce , vegan mashed potatoes , vegan gravy , and sweet potato soufflé .
How to Store Leftovers
Store leftover hasselback butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F until warmed through or in the microwave.
Can I Freeze This Recipe?
You can freeze hasselback butternut squash for up to 3 months. Place the squash in an airtight container or freezer bag. When ready to eat, thaw overnight in the fridge and reheat according to the instructions above.
More Butternut Squash Recipes
- Butternut Squash Soup
- Butternut Squash Mac and Cheese
- Vegan Butternut Squash and Apple Soup
- Butternut Squash Pasta Bake
Ingredients
Hasselback Butternut Squash
- 1 butternut squash , halved, peeled, seeds removed
- 1 tablespoon oil
- Sea salt and black pepper
- Thyme on stems to push into butternut squash
- 2-3 tablespoons water
Maple Pecan Drizzle
- 2 1/2 tablespoons maple syrup
- ½ teaspoon all spice
- ½ teaspoon cayenne – I like it hot , you can lower to ¼ teaspoon or remove
- ½ teaspoon dried sage
- 1 tablespoon fresh thyme , chopped
- ¼ cup chopped pecans , reserve until the end of the recipe
Instructions
- Preheat oven to 425°F/220°C.
- Line a baking sheet or dish (with slightly high edges) with parchment paper, foil, or a silicone mat. Set aside.
- Halve your squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh below (until you reach the deep orange flesh). Place your butternut squash halves down on the lined baking sheet/dish.
- Rub oil all over both sides of the butternut squash, including the side facing down. Use more oil if needed depending on the size of your butternut squash. Season with sea salt and black pepper.
- Roast your squash halves for 15 minutes.
- While squash halves are roasting, mix the Maple Drizzle ingredients – the maple syrup, all spice, cayenne pepper, dried sage and fresh thyme together with a whisk (everything except the pecans). Set aside until ready to use.
- Remove squash from baking sheet and place onto a cutting board (I use a large spatula to help move them).
- Using a sharp knife, create slits ¼” apart on the butternut squash (look at the photo above). Try to slice deeply, but don’t cut through it. It’s okay if you do once or twice, it’s still beautiful! You can use chopsticks on either side of the butternut squash to help guide you so you don’t slice all the way through.
- Place the now sliced squash halves back onto the baking sheet. Brush the squash with the maple drizzle, reserving about a tablespoon. Push a few pieces of fresh thyme still on their stems into the slits of the squash.
- Add in the 2 to 3 tablespoons of water into the bottom of the baking dish to prevent burning. The liquid will also caramelise beautifully. Bake for 50 more minutes. Check every 15 minutes or so to see if the water has run out, then add more. If the tops of the butternut squash begin browning too quickly, tent with some foil.
- Remove from oven, add the chopped pecans into the last of the reserve maple drizzle, then pour it all over the top of the squash. Bake for 5 more minutes.
- Remove, allow to cool slightly and enjoy!
