Fall Harvest Overnight Oats

With the change of seasons, comes the chance for new breakfast dishes. Earlier this year I shared my recipe for Overnight Oats for Two. Now that fall’s here, I’ve revisited my classic overnight oats recipe to take advantage of the flavors of autumn. Let’s dig into a bowl of Fall Harvest Overnight Oats.

I’ve been a fan of overnight oats for years. However, when I was introduced to them back in 2005, we called them muesli. Eleven years later, overnight night oats have become a breakfast staple for many.

In the fall, as temperatures start to cool, I often want something warm in the morning for breakfast. But I do have days when I crave my go-to overnight oats. That’s why I got the idea to incorporate some of my favorite hearty flavors: maple syrup, cranberries, apples, walnuts, and a dash of cinnamon to bring it all together.

It’s really quite perfect. I don’t think I’ll ever tire of this dish.

The best part about overnight oats is that you can use the ingredients and flavors you love. Don’t like walnuts? Try almonds. Not a fan of apple? How about pears? Mix it up until you find a combination worth waking up to.

Everything gets mixed up in a sealable container before you head off to bed. In the morning, it’s ready to serve straight from the refrigerator.

To make mine look a bit prettier (You know me.), I added extra apple slices, Greek yogurt, cranberries, and cinnamon. However, if you’re not looking to impress anyone or are tight on time, this step isn’t necessary. Just dive right in.

Serves two

Here's what you will need:
1 cup old-fashioned oats
1 tablespoon flax seeds
1 tablespoon chia seeds
1 1/2 cups cashew milk (or almond milk)
1 tablespoon maple syrup
1/2 cup Greek yogurt
1/4 cup dried cranberries
1 cup apple, thinly chopped
1/2 teaspoon cinnamon
2 tablespoons walnuts
Additional apple, cranberries, Greek yogurt, and cinnamon stick for garnish

To a container that has a lid, add the old-fashioned oats, flax seeds, chia seeds, cashew milk, maple syrup, Greek yogurt, dried cranberries, apple, and cinnamon. Stir to combine. Cover and store in the refrigerator for 6 hours or overnight.

Divide the oat mixture into two bowls. Top with a spoonful of Greek yogurt and garnish with sliced apple, cranberries, and a cinnamon stick.

Looks pretty good, right? If you haven’t eaten overnight oats, I hope I’ve tempted you. Let us know if you give these Fall Harvest Overnight Oats a try.

What’s your go-to breakfast this time of year?

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