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Breakfast recipe · from the recipe book

Brown Butter Apple Crumble Overnight Oats

Creamy cinnamon oats soaked in whole milk, topped with buttery skillet-browned apples and a crisp oat-and-pumpkin-seed crumble.

Brown Butter Apple Crumble Overnight Oats

Ingredients

  • 3 cups240 gOld-fashioned rolled oatsdivided: 200 g for soaking, 40 g for the crumble
  • 2¾ cups (650 ml)700 gWhole milk
  • ½ cup120 gPlain yogurt, low-fat
  • ½ oz20 gChia seeds
  • 1½ tsp4 gGround cinnamondivided in half
  • ¼ tsp0.5 gGround nutmeg
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • 2 medium360 gApplecored and diced
  • 1½ tbsp20 gUnsalted butterdivided in half
  • 2 tbsp packed30 gBrown sugardivided: 20 g for apples, 10 g for crumble
  • 2 tsp10 gLemon juice
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. In a large bowl or jar, stir together the soaking portion of oats (200 g), the whole milk, the plain yogurt, the chia seeds, half the cinnamon, the nutmeg, the vanilla and the salt until no clumps of chia seeds remain.
  2. Cover and refrigerate at least 8 hours or overnight, until thick and creamy.
  3. In the morning, melt half the butter in a pot over medium heat until it smells nutty and turns golden brown.
  4. Add the apple, the apple portion of brown sugar (20 g), the remaining half of the cinnamon and the lemon juice; cook, stirring, 6 to 8 minutes until the apple is tender and glossy. Spoon the apples into a bowl.
  5. Wipe the pot, melt the remaining half of the butter, then add the crumble portion of oats (40 g), the pumpkin seeds and the remaining brown sugar (10 g); toast, stirring, 3 to 4 minutes until crisp and golden. Let cool a minute.
  6. Stir the soaked oats and divide among 4 bowls.
  7. Top each bowl with the warm apples and the oat crumble and serve.

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

Contains: Milk. Some brands contain gluten.

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

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