Salted Caramel Apple Overnight Oats
These salted caramel apple overnight oats taste like dessert for breakfast but are actually good for you. Tender cinnamon-spiced apples, creamy oats, and a touch of salted caramel come together in a make-ahead jar that's ready when you stumble into the kitchen. Just 10 minutes of prep the night before gives you a filling, meal-prep friendly breakfast that's kid-approved and budget-friendly.
Equipment
- Mason jars or airtight containers 2 jars, 16 oz capacity
- Measuring cups and spoons
- Mixing bowl medium size
- Spoon for stirring
- Knife and cutting board for the apple
Ingredients
For the Overnight Oats Base
- 1 cup rolled oats thick-cut rolled oats; 80g
- 1 cup milk dairy or non-dairy; 240ml
- ½ cup plain Greek yogurt full-fat recommended; 120g
- 1 tablespoon chia seeds 12g
- 1 tablespoon maple syrup 20g
- ½ teaspoon vanilla extract 2.5ml
- ¼ teaspoon salt 1.5g
For the Caramel Apple Topping
- 1 medium apple Honeycrisp or Granny Smith work great, diced into ¼-inch cubes (about 150g)
- 2 tablespoons salted caramel sauce 30g; divided
- ½ teaspoon cinnamon 1.5g
- sea salt pinch, for topping
Optional Toppings
- chopped pecans or walnuts to taste; toast first for best flavor
- caramel drizzle extra, to taste
- granola to taste
- whipped cream to taste
Instructions
- In a medium mixing bowl, stir together the rolled oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and salt until everything is well combined and the chia seeds are evenly distributed.
- Dice the apple into small, bite-sized pieces, leaving the skin on for extra fiber and texture. Toss with the cinnamon in a small bowl, then drizzle half of the salted caramel sauce over the apples and gently mix until lightly coated.
- Divide the oat mixture evenly between two mason jars, then spoon half of the caramel apple mixture on top of each jar.
- Drizzle the remaining salted caramel sauce over each jar and sprinkle with a tiny pinch of sea salt. Seal the jars tightly and refrigerate for at least 8 hours or overnight.
- Remove a jar from the fridge in the morning and eat cold straight from the jar, or warm in the microwave for 30-60 seconds. Add your favorite toppings, stir well, and enjoy.
Notes
- Choose the right apples: Honeycrisp adds natural sweetness and stays crisp, while Granny Smith provides a tart contrast to the caramel.
- Don't skip the chia seeds, as they help thicken the mixture and create the perfect creamy texture.
- Use full-fat Greek yogurt for extra creamy oats that keep you satisfied longer.
- Adjust liquid as needed: if the oats are too thick in the morning, stir in a splash of milk; if too runny, add 1-2 more tablespoons of oats or let them sit longer.
- If adding pecans or walnuts, toast them first for incredible flavor, and store toppings separately to maintain their crunch.
- Homemade salted caramel takes this recipe to the next level if you have the time.
- Prep multiple jars at once: these keep well for up to 5 days in the fridge, making them perfect for weekly meal prep.
- A quick 30-second microwave zap brings out the caramel flavor even more; add a splash of milk since they thicken when heated.
- For dairy-free, use almond, oat, or coconut milk with coconut or dairy-free yogurt; for a protein boost, add a scoop of vanilla protein powder.
- Don't freeze these oats, as the texture becomes grainy when thawed.
Nutrition
Serving: 1JarCalories: 380kcalCarbohydrates: 58gProtein: 14gFat: 10gSaturated Fat: 2gSodium: 280mgFiber: 8gSugar: 24gCalcium: 20mgIron: 15mg
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