From Serena Wolf’s The Dude Diet
I have made this recipe several times now making small changes here and there, but keeping the ratio of oats, chia, almond milk and yogurt the same — it always comes out well.
If you omit the apples altogether, I would suggest using 1 tablespoon of maple syrup, then adjusting with more to taste in the morning. Use any apples you like. I’m still making my way through our bushel of Honey Crisps from Riverview Orchard.
I am sure cow’s milk could be used in place of the almond, but the almond milk is so light and tasty. If you have yet to discover almond milk, I highly recommend the Califia Farms brand.
- 1 teaspoon extra-virgin coconut oil
- 1 apple, peeled, cored, and diced
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon, plus extra for serving
- pinch kosher salt
- 3/4 cup old-fashioned rolled oats
- 1 cup unsweetened almond milk, plus extra as needed
- 1/4 cup nonfat plain Greek yogurt, I use 2% bc that’s what I always have on hand
- 1 tablespoon chia seeds
- 1/2 teaspoon pure vanilla extract
- 1/4 cup chopped pecans, optional
- Heat the coconut oil in a small skillet over medium heat. When the oil is hot and shimmering, add the diced apple, maple syrup, cinnamon, and salt. Cook for 5 to 6 minutes, stirring occasionally or until the apple has softened and caramelized. Remove from the heat and let cool slightly.
- In a medium bowl, combine the oats, almond milk, yogurt, chia seeds, and vanilla. Stir in the cooled apple mixture.
- Cover the bowl with a bowl cover or plastic wrap and refrigerate for at least 4 hours or overnight.
- Give the cold oats a stir. They will be thick, so add a splash of almond milk to achieve a looser texture if you wish. Top with pecans, if using, and extra cinnamon, if you wish.
- Category: Breakfast
- Method: Refrigerator
- Cuisine: American
Keywords: overnight, oats, apples, cinnamon, fall, maple syrup