These Maple Apple Overnight Oats are the perfect make-ahead breakfast. With two simple ways to prepare them, you’ll fall in love with these creamy, sweet, and fruity oats.
This Maple Apple Overnight Oats recipe is an easy, make-ahead breakfast that works especially well in autumn. It combines the warm, sweet flavour of maple syrup with fresh apples and cozy spices. You can prepare the oats on a Sunday evening and enjoy ready-to-eat breakfasts throughout the week. They store well, can be eaten cold or warmed briefly, and require minimal hands-on time.
There are two serving options included in the recipe: one preserves crunchy, fresh apple pieces mixed into the soaked oats, and the other cooks the apples in maple syrup until tender. Both are delicious—choose crunchy for texture contrast or cooked for a softer, warming topping.
I sweeten these oats only with maple syrup—no added sugar—so the maple brings all the sweetness and character. I also add a touch of cinnamon and ginger for an autumnal spice note that complements the apples. Use your preferred milk—dairy or plant-based—to control creaminess and calories.
Tips for success:
- Use rolled oats (not quick cook) for the best texture after soaking.
- If you prefer softer apples throughout, cook them briefly in maple syrup before serving and stir them into the oats or spoon them on top.
- For crunch, add raw apple pieces to the oats before soaking so they stay crisp.
- Store prepared oats in a covered container in the fridge for up to 4 days. Keep cooked apple topping in a separate sealed pot and combine when serving.
- Serve cold straight from the fridge or warm for about 30–60 seconds in the microwave for a comforting breakfast.
Maple Apple Overnight Oats
Prep time: 10 mins · Cook time (if cooking apples): 10 mins · Total time: 6 hrs (including chilling) · Serves: 4
Ingredients
- 3 cups (240g) rolled oats, not quick cook
- 1 large or 2 medium apples, peeled, cored and sliced into small chunks
- 1/3 cup (113g) maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of salt
- 1/2 tsp vanilla extract
- 1 1/2 cups (360ml) milk (use skim, whole, or any plant milk)
Instructions
- Variation 1 (crunchy apples): In a medium bowl, combine the oats, apple chunks, cinnamon, ginger and a pinch of salt. Stir until evenly mixed.
- Add the milk and vanilla extract, stirring until the oats are fully coated. Cover and refrigerate for at least 6 hours or overnight so the oats soften and become creamy.
- Variation 2 (tender apples): In a medium bowl, mix oats, spices and salt. Add milk and vanilla, stir to combine, then cover and refrigerate for at least 6 hours or overnight.
- If you prefer cooked apples: the next morning, place the apple pieces and maple syrup in a small saucepan over low heat. Stir frequently to prevent the syrup from sticking or burning.
- Bring to a gentle boil and cook until the apples are fork-tender, about 8–10 minutes. Remove from heat and let cool slightly.
- Serve options: spoon the maple apple mixture on top of chilled or warmed oats, or swirl the apple mixture through the oats before serving. Either approach tastes great.
- Storage: Covered in the refrigerator, the soaked oats keep for up to 4 days. If you cooked the apples, store that topping separately in a sealed container in the fridge and combine when ready to eat. Warm the oats for about 30–60 seconds in the microwave if you prefer them hot.
These Maple Apple Overnight Oats are comforting, easy to scale, and perfect for a busy morning. They bring together the natural sweetness of maple syrup and the bright, crisp flavour of apples, balanced with warming spices. Prepare a batch at the start of the week for quick, nutritious breakfasts that keep you full until lunch.
