Apple Pie Overnight Oats | Vegan, Gluten-free
Recipe and Image by Flora and Vino
These apple pie overnight oats are the quick fall breakfast you need for the changing seasons. They’re made with sautéed apples and a big spoonful of our raw organic walnut butter. The best part is that you can enjoy them warm or chilled.
1 tsp Artisana Organics Coconut Oil
1 large apple, any color, peeled, cored, and diced
½ lemon, squeezed
1–2 tsp maple syrup
pinch of cinnamon
1 cup gluten-free old-fashioned rolled oats
2 Tbsp black chia seeds
2–3 tsp pure maple syrup
1 cup unsweetened almond milk
2 Tbsp protein powder (optional)
dash of cinnamon
2 Tbsp Artisana Organics Raw Organic Walnut Butter
First, prepare your apple compote. Heat a pan over medium heat with coconut oil. When the coconut oil is melted, add the diced apple to the pan and drizzle with lemon juice, maple syrup, and cinnamon and mix to combine and coat. Sauté for 8-10 minutes, stirring often, until the apples are soft, fragrant, and tender. Set aside.
Mix all of the overnight oat ingredients in a large mason jar. Stir to roughly combine. Cover the mason jar and transfer it to the refrigerator to chill for at least 4 hours, or overnight.
In the morning, uncover and stir. Add more almond milk (option to use our DIY nutmilk recipe) as needed to reach your desired consistency.
Divide the overnight oats mixture between two jars or bowls layered with the sautéed apples and walnut butter. Top the overnight oats with your favorite granola and any additional toppings.
Store the overnight oats in the refrigerator for up to one week.