• Heather Emerson

Apple Cinnamon Overnight Oats

Over the Thanksgiving break, we lugged a ton of food to our family down in Houston. Truth be told, we both come from big meat and dairy loving families, and it can be pretty hard to introduce our plant based foods (without warranting some sort of eye roll). I think the Urdu word that's used is "Ghaas-phoos", or basically “grassy stuff”. Faiez comes from a large Pakistani family in Houston, so we have fierce competition with his grandma's cooking! Yes, they (along with many other people) think vegans actually eat leaves. Awesome.

The good thing about Thanksgiving is that it is alllll about the comfort food. We went outside of our usual healthy focus, and cooked up a bunch of traditional Thanksgiving dishes, but vegan-ized them. Yep, think Mac n "Cheese", Green Bean Casserole, and we even made a "Turkey" Tempeh with Mushroom Gravy. Yum. (Our customers & family LOVED it!)

Now with the Christmas holidays approaching, we’re getting more and more requests for comforting and easy vegan recipes that will be a hit with the families. So I've decided to share this Apple Cinnamon Overnight Oats recipe as our first ever blog post. It's about 12 months overdue, but better late than never, right?

We brought this as a dairy-free breakfast dish for the whole family for Thanksgiving and WOW, they were gobbling it up! (Pun intended.) Really though.... babies, grandmas, and everyone in between shared this, and the best part is that it's good hot or cold.

The family never missed the dairy in it because we used full fat coconut milk. It's creamy, like ice cream creamy, and soooo good! Dare they say, they fell in love with this easy to prep vegan breakfast!


2 cups Rolled Old Fashioned Oats

1/2 can Full Fat Coconut Milk (find it in the "world flavors aisle at Whole Foods)

1 cup Fronk's Original Almond Milk (Austin, TX only. Use whole can of coconut milk if you aren't able to get ahold of this amazing concoction)

2 cups Apple Sauce

3 Fuji or Honey Crisp Apples, chopped into 1/2 inch cubes

2 teaspoons Cinnamon

3 tablespoons chia seeds (or 6 tablespoons of flax seeds)

2 tablespoons maple syrup

1 teaspoon vanilla

This recipe should nicely fill 4 pint sized mason jars.

First, put 1/2 cup of oats into each mason jar. In a large bowl, combine all of the other ingredients except the apple cubes. Mix well. Evenly divide the mixture into the 4 jars, pouring over the oats. It will be very runny, but don't worry! The chia seeds and flax seeds are microscopic sponges. They'll soak in the sweetness and spices overnight.

After you’ve poured the mixture over the oats in each jar, stir the contents of the jar, and then leave them in the fridge overnight. In the morning you'll have a creamy, cinnamon-y, breakfast that contains every element you need for a complete meal: protein (from the seeds), healthy fats (from the coconut milk), fibrous carbohydrates (from the oats). To top it off, add the cubed apples and a dash more of cinnamon or maple syrup.

These are so convenient when you're on the go. Check out Nicole, the blogger behind LoveOfAllTheThings eating another of our Overnight Oats recipes on the go in her car. They're phenomenal as desserts too! Sneakily healthy.

Thanks for reading! Leave us feedback if you have any! <3



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