Apple Cinnamon Overnight Oats with Walnuts

Creamy, cinnamon-scented overnight oats layered with juicy grated apple and crunchy walnuts for a breakfast that tastes like apple pie—no cooking required.

Ingredients

• 1 cup rolled oats
• 1 cup milk (dairy or unsweetened non-dairy)
• 1/2 cup plain Greek yogurt (or regular plain yogurt)
• 1 tbsp chia seeds (optional, for extra thickness)
• 1 tbsp maple syrup or honey (plus more to taste)
• 1 tsp ground cinnamon
• 1/4 tsp fine salt
• 1 medium apple (about 180g), grated (skin on is fine)
• 1 tsp vanilla extract (optional pantry staple)
• 1/2 cup walnuts, roughly chopped
• 1 tbsp lemon juice (optional, to keep apple bright)
• Pinch of ground nutmeg (optional pantry spice)

Method

• 1

  Step 1: Mix the base

  In a medium bowl (or a large jar), stir together the rolled oats, milk, yogurt, chia seeds (if using), maple syrup/honey, cinnamon, salt, and vanilla. Mix well so the cinnamon is evenly distributed and there are no dry oat pockets.

• 2

  Step 2: Prep the apple

  Grate the apple using the large holes of a box grater. If you want it extra fresh-tasting and not browned, toss the grated apple with the lemon juice.

• 3

  Step 3: Fold in (or layer)

  Stir most of the grated apple into the oat mixture (reserve a small handful for topping). Fold in half the walnuts for crunch throughout.

• 4

  Step 4: Chill overnight

  Divide into 2 jars/containers, cover, and refrigerate at least 6 hours (ideally overnight). The oats should look plump and creamy, not soupy.

• 5

  Step 5: Finish & serve

  In the morning, stir each portion. If it’s too thick, loosen with a splash of milk. Top with the reserved grated apple, remaining walnuts, and a pinch of nutmeg and/or extra cinnamon. Add a drizzle of honey/maple if you like it sweeter.

Tips

• **Texture control:** For thicker oats, use chia seeds and slightly less milk (reduce by ~2 tbsp). For looser oats, add an extra splash of milk in the morning.
• **Walnut boost:** Toast walnuts in a dry pan over medium heat for 3–5 minutes until fragrant and lightly browned, then cool before adding—this makes the flavor noticeably richer.
• **Sweeter apples:** If your apple is tart, increase maple/honey to 1 1/2 tbsp, or add a small pinch of extra salt to make the sweetness pop.
• **Make-ahead/storage:** Keeps well in the fridge for up to 3 days. Add the final walnut topping just before eating to keep it crunchy.
• **To serve:** Great with extra yogurt on top, or alongside a boiled egg for a more filling breakfast.

Nutrition (per serving, estimate)