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Breakfast recipe · from the recipe book

Cinnamon Apple Compote Overnight Oats with Almonds

Creamy, cinnamon-scented soy milk oats topped with soft, glossy maple-cinnamon apples and crunchy toasted almonds.

Cinnamon Apple Compote Overnight Oats with Almonds

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 3 cups (710 ml)720 gSoy milk, original
  • 1 oz24 gChia seeds
  • 2 tbsp40 gMaple syrupdivided
  • 1½ tsp4 gGround cinnamondivided
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • 2 medium360 gApplediced
  • 2⅛ tsp10 gUnsalted butter
  • 2 tbsp30 gWater
  • 2 tsp10 gLemon juice
  • ¼ cup whole40 gAlmondsroughly chopped

Steps

  1. The night before, put the oats and the chia seeds in a bowl.
  2. Pour the soy milk over the oats and chia seeds, then add half of the maple syrup, half of the cinnamon, the vanilla and the salt and stir well.
  3. Divide the oat mixture among 4 jars, cover and refrigerate for at least 8 hours or overnight.
  4. Meanwhile, toast the almonds in a dry skillet over medium heat, stirring, for 3 to 4 minutes until fragrant; transfer to a plate to cool.
  5. In the same skillet, melt the butter over medium heat, add the apple and cook for 4 minutes, stirring now and then.
  6. Add the remaining half of the maple syrup, the remaining half of the cinnamon and the water to the apple; simmer for 5 to 6 minutes until the apple is tender and the liquid turns syrupy.
  7. Stir the lemon juice into the apple compote, let it cool, then cover and refrigerate it alongside the oats.
  8. In the morning, stir each jar of oats, spoon the apple compote over the top and sprinkle with the toasted almonds. Serve cold, or warm the compote briefly before adding.

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

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

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

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