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Breakfast recipe · from the recipe book

Apple Cinnamon Overnight Oats with Toasted Pecans

Creamy whole-milk oats soaked overnight with grated apple, applesauce and warm cinnamon, finished with crunchy pecans and a hint of maple.

Apple Cinnamon Overnight Oats with Toasted Pecans

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 3 cups (710 ml)720 gWhole milk
  • ½ cup120 gUnsweetened applesauce
  • 1½ medium250 gApplehalf grated, half finely diced
  • ⅓ cup chopped40 gPecanschopped
  • 3 tbsp20 gGround flaxseed
  • 1½ tbsp30 gMaple syrup
  • 1½ tsp4 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Core the apple. Grate half of the apple and finely dice the other half; set the diced apple aside in a covered container in the fridge for topping.
  2. In a large bowl, whisk the whole milk, applesauce, maple syrup, vanilla, cinnamon and salt until smooth.
  3. Stir the oats, ground flaxseed and the grated apple into the milk mixture until evenly combined.
  4. Divide the oat mixture among four jars or containers, cover, and refrigerate at least 8 hours or overnight until thick and creamy.
  5. In the morning, stir each jar, adding a splash of extra milk only if you like it looser.
  6. Top each jar with a quarter of the diced apple and a quarter of the chopped pecans, and serve cold.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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