Ingredients:
- Rolled Oats: 120 g (1 1/4 cups) old-fashioned rolled oats (not instant)
- Milk: 360 ml (1 1/2 cups) non-dairy milk (almond, soy, or oat) or dairy milk
- Yogurt: 120 g (1/2 cup) Greek yogurt (plain or vanilla) OR high-protein non-dairy yogurt
- Chia Seeds: 10 g (1 Tbsp) chia seeds
- Sweetener: 15 ml (1 Tbsp) maple syrup, honey, or preferred liquid sweetener
- Spices: 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg
- Vanilla: 5 ml (1 tsp) vanilla extract
- Salt: A small pinch of sea salt
- Apples: 1 medium apple (e.g., Honeycrisp, Granny Smith, or Fuji), peeled and diced finely (about 1 cup)
- Fat: 5 g (1 tsp) unsalted butter or coconut oil
- Sweetener: 15 g (1 Tbsp) brown sugar OR 15 ml (1 Tbsp) maple syrup
- Spices: 1/4 tsp ground cinnamon, tiny pinch of ground cloves
- Liquid: 15 ml (1 Tbsp) water or apple juice
Instructions:
- In a medium bowl, whisk together the rolled oats, chia seeds, cinnamon, nutmeg, and salt. Then, pour in the milk, Greek yogurt, vanilla extract, and maple syrup. Stir until all ingredients are fully incorporated and there are no dry pockets.
- Divide the mixture evenly between the two jars. Secure the lids and refrigerate for a minimum of 6 hours, or preferably, overnight.
- In a small saucepan over medium heat, melt the butter or coconut oil. Add the diced apples and cook, stirring occasionally, for 3-5 minutes until they begin to soften slightly.
- Stir in the brown sugar (or maple syrup), 1/4 tsp cinnamon, and clove pinch. Add the tablespoon of water/juice to prevent burning and create a light glaze.
- Continue cooking for 2-3 minutes, until the apples are tender and the sauce has thickened slightly. Remove the saucepan from the heat and allow the apple topping to cool completely to room temperature.
- In the morning, check the texture of the oats. If they are too thick, stir in 1-2 teaspoons of extra milk. Spoon the cooled caramelized apple topping over the chilled oats. Add optional toppings like chopped nuts or extra yogurt before serving.