Apple pie overnight oats
Serves: 1
Prep time: 15 minsTotal time: 
Recipe photograph by Rob Streeter
Apple pie overnight oats
Recipe by Anna Glover
Make the night before for an easy, energy-boosting breakfast that's vegan and gluten-free
Serves: 1
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
499Kcal
Fat
21gr
Saturates
3gr
Carbs
59gr
Sugars
22gr
Fibre
7gr
Protein
15gr
Salt
0.2gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 tbsp flaked almonds
- a few pinches ground cinnamon
- 1 red apple, cored and grated, plus slices to serve
- a pinch of ground nutmeg
- 50g gluten-free porridge oats
- 100ml almond or regular milk
- 50ml apple juice
- 1 tbsp sunflower, pumpkin or mixed seeds
- coconut or natural yogurt, to serve
- maple syrup, to serve
Step by step
Get ahead
Make a larger batch and keep in the fridge for 3-4 days.
- Toast the flaked almonds in a small pan until golden. Add a pinch of cinnamon and toss. Tip out and leave to cool.
- Put the remaining ingredients in a bowl and mix well. Stir in most of the toasted nuts, cover and chill overnight. Put the remaining almonds in a small airtight container until ready to serve.
- Add apple slices, a spoon of yogurt, the remaining cinnamon almonds and a drizzle of maple syrup to serve, plus a pinch more cinnamon if you like.
