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Apple Cider Overnight Oats Recipe
Ash Tyrrell

Apple Cider Overnight Oats Recipe

I started making apple cider overnight oats a few autumns ago when I got tired of standing over a hot stove just to make breakfast. One night I tossed everything into a jar before bed, and by morning I had a creamy, spiced bowl of oats that tasted like fall in a cup
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Total Time 8 hours
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 1 apple diced into bite-size pieces – I like a sweet-tart variety so it holds its shape overnight
  • ¾ cup rolled oats – old-fashioned oats give the best chewy texture skip instant oats here
  • ¼ cup plus 2 tablespoons apple cider – this is what gives the oats their warm spiced flavor
  • ¼ cup plus 2 tablespoons milk – any kind works dairy or plant-based
  • 2 teaspoons brown sugar – adds a touch of caramel sweetness adjust to taste
  • 1 teaspoon cinnamon – the flavor that ties the whole thing together

Method
 

  1. I start by washing my apple and cutting it into small, bite-size pieces. I leave the skin on since it softens nicely overnight and adds a bit of extra fiber. Keeping the pieces small helps them blend into every bite of oats instead of sinking to the bottom of the jar.
  2. Next, I add the rolled oats, apple cider, milk, brown sugar, and cinnamon straight into my jar with the diced apple. I don't bother dirtying a separate bowl since everything ends up in the same container anyway. This step takes me about two minutes.
  3. Once everything is in the jar, I put the lid on and give it a good shake, or I stir it well with a spoon if I'm using a bowl instead. I make sure the cinnamon doesn't clump at the bottom, since that's an easy spot for it to hide.
  4. I pop the lid on tight and slide the jar into the fridge before I go to bed. The oats need at least six to eight hours to soften and soak up all that apple cider flavor, so I try not to peek until morning.
  5. In the morning, I pull my jar straight out of the fridge and eat it cold, no reheating required. If I'm in a rush, I just grab it and head out the door, and if I have a few extra minutes, I'll add toppings before digging in.

Notes

  • I always use old-fashioned rolled oats instead of quick oats, since quick oats can turn mushy overnight.
  • I like to add a splash of vanilla extract when I want a little extra warmth in the flavor.
  • I've found that letting the oats sit for a full eight hours gives the best texture, so I try not to rush it.
  • I sometimes toast a few extra oats in a dry pan and sprinkle them on top for crunch.
  • I keep a stash of pre-diced apples in the fridge on busy weeks so I can throw this together even faster.