So, I have a lot of oat recipes on the blog. I eat oatmeal in some form almost every single day, even on the weekends. If I’m not eating oatmeal, it’s because I’m traveling or because I’m going out for breakfast/brunch…which doesn’t happen all that often. And that’s ok. It’s comforting to know that whatever else is going on, I’ve got a bowl of oats to start the day. Whether it’s a hot bowl at home, a steaming Thermos at work or a refreshing jar of overnight oats, it’s the basis of my day. Oatmeal is what wakes me up in the morning, settles my stomach when I’m feeling sick, warms me when I’m cold, lets me hit “reset” yesterday’s food choices when I need to and keeps me going until lunch time.
This cinnamon-apple variation is a classic combination, but I’ve given it a bit of a twist by shredding the apples with a box grater. I find that shredded apples soften up overnight in a way that chopped apples just don’t, making them a better fit for overnight oats to be eaten cold. The shredded apples also release more juice which makes for a sweeter bowl of oats. I’m convinced that letting them sit for a few minutes with the salt encourages the apples to release more juice. Make sure you get all of that deliciousness into your jar. (But although this recipe was created for cold overnight oats, you can certainly eat this oatmeal hot. Just microwave for about 1 1/2 minutes before serving.)
I like unsweetened almond milk in this recipe (and most oatmeal recipes) because of the nuttiness and vanilla note that it adds, but feel free to use any dairy or nondairy milk that you enjoy.
Want to make a big batch at once? Figure one small apple per serving or 1 large apple for two servings. Mix up the grated apple with the salt and cinnamon, let it sit, and then portion it out into containers to be topped with oats and milk. The oatmeal will keep 5-6 days in the fridge.
- 1 small apple
- 1/8 tsp ground cinnamon
- pinch of salt
- 1/3 cup old-fashioned oats
- 1 tsp chia seeds
- 2/3 cup vanilla almond milk
- Wash the apple and shred it using the coarse holes on a box grater. Toss it with the cinnamon and salt; let sit 5-10 minutes.
- Spoon the shredded apple into the bottom of a jar or other lidded container. Add the oats and seeds, and shake to distribute the seeds. Top with almond milk.
- Refrigerate overnight. Stir before serving. Eat cold, or microwave for about 1 1/2 minutes for hot oatmeal.