Breakfast · OUBELLA KITCHEN

Apple Cinnamon Overnight Oats with Chia

Name: Apple Cinnamon Overnight Oats with Chia
Yield: 2 servings
Ingredients: 1 cup old-fashioned rolled oats (90 g), suitable for overnight soaking according to the package; ¾ cup milk (180 ml); ½ cup plain Greek yogurt (120 g); 1 tbsp chia seeds; 1 tbsp maple syrup; ½ tsp ground cinnamon; 1 small apple, about 5 oz (140 g), washed and cored; 1 small pinch fine salt

Overnight oats are a refrigerated breakfast, not a quick stovetop porridge. Rolled oats and chia gradually take up liquid while Greek yogurt adds thickness. Keeping the apple separate until morning gives you a useful contrast between the softened oat base and crisp fruit.

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10 min + at least 8 hr chilling · 2 servings

Serving idea for Apple Cinnamon Overnight Oats with Chia — Serving idea · AI illustration

Use the right oats

Old-fashioned rolled oats provide a different texture from instant oats, which soften more quickly. Steel-cut oats usually need a different preparation and should not be swapped in without adjusting the method. Follow the package's guidance for overnight or no-cook preparation; do not substitute raw oat flour.

Measure the dry oats before combining them with the dairy. A cup of already-soaked oats does not represent the same amount and will change the balance of the recipe.

Stir thoroughly before portioning

Chia seeds can collect in clumps if dropped onto an undisturbed surface. Stir them into the milk and yogurt until evenly distributed, scraping the bottom and corners of the bowl. Divide the mixture only after the oats are coated.

Greek yogurt is thick, but brands vary. The finished oats may be spoonable or quite firm after soaking. Loosen them in the morning with a small splash of milk rather than guessing at a large adjustment the night before.

Ingredients for Apple Cinnamon Overnight Oats with Chia — Ingredients · AI illustration

Preparation for Apple Cinnamon Overnight Oats with Chia — Preparation · AI illustration

Refrigeration is part of the recipe

The covered containers belong in a refrigerator at 40°F or colder for the full soaking time. A cool room or a shaded counter is not a substitute for controlled refrigeration. Use clean spoons when portioning and avoid returning a partly eaten serving to a shared container.

Add apple at breakfast

Wash the apple under running water before cutting it, even if you plan to remove the peel. Dice the fruit small enough to fit on a spoon with the oats. A firm apple adds more crunch; a softer variety will blend into the oat texture.

There is no need to peel unless you prefer it. Adding the fruit at serving also reduces browning during storage without introducing extra lemon juice into a cinnamon breakfast.

Pack and customize carefully

Milk, yogurt, and fruit should stay cold during transport. Keep a packed portion chilled with cold sources, and discard perishable food left out beyond 2 hours, or 1 hour above 90°F. This recipe's two-day use window is a conservative preparation recommendation, not a laboratory-tested shelf life.