Apple Cinnamon Overnight Oats With Fresh Diced Apple

• Fresh apple is held back until morning, so its crisp bite remains distinct from the softened oats. A small dice distributes through each spoonful instead of forming a wet layer.
• Greek yogurt adds body while milk keeps the mixture spoonable, rather than set like pudding. That balance suits a jar you can eat directly with one spoon.
• A pinch of salt sharpens cinnamon and maple flavor without reading salty. One bowl handles the mixing, leaving morning cleanup to a spoon, lid, and maybe a napkin.

• 1 cup old-fashioned rolled oats (90 g)
• 1 cup milk, dairy or unsweetened oat milk (240 g)
• 1/2 cup plain Greek yogurt (120 g)
• 1 tablespoon chia seeds (12 g)
• 2 tablespoons maple syrup (30 g)
• 1 teaspoon vanilla extract (4 g)
• 1 teaspoon ground cinnamon (3 g)
• 1/4 teaspoon fine salt (1 g)
• 1 medium firm sweet-tart apple, divided and diced (180 g)
• 2 tablespoons chopped walnuts, optional (16 g)
• 2 tablespoons raisins, optional (20 g)

Ingredient notes

• Use old-fashioned rolled oats, not quick oats, because they retain a defined chew after the soak. Steel-cut oats need a different liquid ratio and longer rest, so they are not a direct swap here.
• Choose a firm, sweet-tart apple such as Honeycrisp, Pink Lady, or Fuji. Dice it small, about one-quarter inch, so it mixes easily; cut it near eating for brighter texture.
• Plain Greek yogurt gives the base a tang and a thicker spoonful. Regular plain yogurt works, but use the full amount of chia and expect a looser jar.
• Dairy milk makes a familiar creamy base, while unsweetened oat milk keeps the apple and cinnamon forward. Avoid strongly flavored milk alternatives, which can make the finished oats taste busy.
• Chia seeds thicken the liquid gradually and help the oats stay scoopable. Maple syrup is the easiest sweetener to stir evenly; honey will work but needs more thorough mixing.
• Cinnamon and vanilla should be mixed into the liquid before the oats. That prevents dry cinnamon pockets and distributes flavor through the jar. Walnuts and raisins are optional, but add them at serving for contrast.

1. 1Gather the base

   Set out a 16-ounce jar or lidded container and a medium bowl. Measure the oats, milk, yogurt, chia, maple syrup, vanilla, cinnamon, and salt before opening the apple. Keeping the apple separate prevents it from getting stirred into the resting mixture tonight. Use a container with room for stirring.

2. 2Whisk the liquid

   Add the milk, yogurt, maple syrup, vanilla, cinnamon, and salt to the bowl. Whisk until the yogurt is smooth and no cinnamon clings in dry patches around the edge. This brief step gives the finished oats even flavor instead of concentrated spice pockets.

3. 3Stir in oats

   Tip in the rolled oats and chia seeds. Stir slowly, scraping the bowl bottom and sides, until every oat is coated and the chia is dispersed. Let the mixture stand for five minutes, then stir once more. The second stir catches chia that may have settled.

   

4. 4Chill overnight

   Divide the mixture between two jars, or cover the bowl if you prefer to portion later. Refrigerate for at least six hours and up to overnight. The oats should look hydrated and thickened, while still moving easily when you drag a spoon through the center.

   

5. 5Dice the apple

   Just before breakfast, core the apple and cut it into small, even pieces. Toss the dice with a few drops of lemon juice only if you want a brighter flavor. Leave the peel on for color and a firmer bite, or peel it for a softer finish.

6. 6Finish each jar

   Stir each chilled portion once to loosen it. Fold in half the apple, then pile the remaining pieces on top with walnuts and raisins, if using. Add a small splash of milk when the oats seem tighter than you prefer. Eat straight from the jar with a long spoon.

• Use a wide-mouth jar if you plan to stir in apple at the end. Narrow jars work, but the spoon has less room to reach the bottom and redistribute the thickened oats.
• Do not grate the apple into the oat base. Grated apple releases more moisture and disappears into the mixture, which changes the texture this recipe is built around.
• If the chilled oats are thicker than expected, stir in milk one tablespoon at a time. Give each addition a few seconds before adding more, since yogurt and chia loosen gradually.
• For two identical portions, divide the base by weight after chilling. Then each jar gets the same amount of apple, walnuts, and raisins instead of one generous jar and one sparse one.

Serve each jar cold with extra apple on top and a pinch of cinnamon. Walnuts give the most useful contrast against the creamy oats, while raisins bring small bursts of sweetness without another drizzle. For a more substantial plate, pair the oats with a hard-cooked egg or a piece of toast. If packing one for later, keep the apple in a separate small container and combine it when you are ready to eat.