I like to layer my jars, so I started with half of everything. Oats first, salt, cinnamon next. Then I topped that with 1/2 a teaspoon of chia seeds. Next came the apple and raisins. Repeat once more. Then I pour in the milk, which in my case was almond milk.
While I was doing all this, I had some pecans toasting in a pan on the stove, the last little bit I had left from another recipe. Maybe 10 pecan halves. Note to self: never turn your back while toasting nuts. I went to give the pan a shake, and the bottoms were burnt. Into the trash they went. You could also use shelled pumpkin or sunflower seeds if you want some crunch.
The next day, I enjoyed this out on the patio, feeling like I had the best of both worlds. Sunny, 78 degrees, another whole week of summer vacation ahead of me, spooning up a delicious taste of fall. Thank you so much to Sarah F. for sharing her recipe, as well as some great tips on apples in the Sept./Oct issue!
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Apple Cinnamon Overnight Oats
prep time: 10 Mcook time: total time: 10 M
- 1/2 cup old-fashioned oats
- 1/2 medium Gala or Honeycrisp apple, chopped- I used Granny Smith
- 1 tablespoon raisins
- 1 cup 2% milk- I used almond milk
- 1/4 teaspoon ground cinnamon
- 1 teaspoon chia seeds (my addition)
- 1 Dash salt
- Toasted, chopped nuts, optional
How to cook Apple Cinnamon Overnight Oats
- In a small container or mason jar, combine all ingredients. Seal; refrigerate overnight. Yield: 1 serving.
- Source: https://www.tasteofhome.com/recipes/apple-cinnamon-overnight-oats/
Created using The Recipes Generator