Apple Crisp Overnight Oats

Apple crisp overnight oats are basically a fall dessert disguised as a responsible breakfast, and I’m not mad about it. Creamy cinnamon oats sit on the bottom, soft buttery apples go in the middle, and a crunchy maple pecan crisp topping goes on right before you eat, so it actually stays crunchy.

You can make four jars in about 15 minutes, and breakfast is handled for most of the week. With a newborn in the house, that’s the only kind of breakfast I’m making right now.

Why You’ll Love These Apple Crisp Oats

It’s sweetened with maple syrup only. There’s no brown sugar and no flavored packets.
It tastes like apple crisp with oatmeal, but for breakfast. You get all the cinnamon apple, oat and pecan flavor without any baking.
It has real protein from Greek yogurt. A full cup of Greek yogurt goes into the base, along with chia and flax, so it actually keeps you full until lunch.
The topping stays crunchy. This is the whole trick. The crisp topping is toasted and stored separately, so you’re not eating sad, soggy oats on day three.
It’s meal prep friendly. One batch makes four jars.

Ingredients You’ll Need

For the overnight oats

Old-fashioned rolled oats: These soak up the liquid and get creamy without turning mushy. Quick oats get too soft, and steel-cut oats won’t soften enough overnight.
Milk of choice: Dairy, almond or oat milk all work, so use whatever is in your fridge.
Plain Greek yogurt: This is the protein boost and the reason these oats are so thick and creamy.
Chia seeds and ground flax seed: Both help the oats set up and add fiber.
Maple syrup, vanilla extract, cinnamon and a pinch of salt: The salt matters, so don’t skip it.

For the cinnamon apples

Honeycrisp apples: The type of apple definitely matters here. They hold their shape and stay a little crisp. Granny Smith apples work if you like it tart.
Butter, cinnamon and maple syrup: This combination is what makes the oats taste like apple crisp filling instead of just oats with apple in them.

For the apple crisp topping

Rolled oats, chopped pecans, maple syrup, melted butter, cinnamon and salt: These get toasted in a skillet until golden. It’s the same idea as a classic oat crumble topping, just made on the stove in 5 minutes.

How to Make Apple Crisp Overnight Oats

Step 1: Cook the apples. Add the diced apples, butter, cinnamon and maple syrup to a skillet over medium heat. Cook for 4 to 5 minutes, until softened but not mushy, then let them cool.

Step 2: Mix the oats. Stir together the oats, milk, Greek yogurt, chia seeds, flaxseed, maple syrup, vanilla, cinnamon and salt.

Step 3: Assemble the jars. Divide the oat mixture between 4 jars (mason jar or any of your favorite jars) and spoon the cinnamon apples on top. Cover with the lid and refrigerate overnight, or for at least 4 hours.

Step 4: Toast the crisp topping. Mix the topping ingredients in a skillet over medium-low heat and stir until golden and fragrant. Let it cool completely, then store it in a separate container.

Step 5: Top and enjoy. Sprinkle the crisp topping over the oats right before eating.

The Apple Crisp Topping (the Best Part)

If you take one thing from this post, let it be this: keep the topping separate. Oats absorb moisture overnight, so anything crunchy sitting on top turns soft by morning. Toasting the oats and pecans in butter and maple syrup gives you the texture of a baked apple crumble with oats, and storing the topping in its own container keeps it crunchy all week.

Make a double batch while you’re at it. It’s also delicious on Greek yogurt, on vanilla ice cream or straight out of the container at 2 a.m. (no judgment).

Tips for the Best Apple Crisp Overnight Oats

Cool the apples first. Warm apples on cold oats make everything watery.
Dice the apples small. Smaller pieces mean you get apple in every bite.
Too thick in the morning? Stir in a splash of milk.
Want it warm? Microwave the oats and apples for 60 to 90 seconds, then add the topping. Warm apple crisp oats on a cold morning are hard to beat.
Use wide-mouth jars. They’re easier to stir and easier to eat from.

Variations

Pear crisp oats: Swap the apples for diced ripe pears.
Nut-free: Use pepitas or sunflower seeds instead of pecans in the topping.
Dairy-free: Use dairy-free yogurt, oat milk and coconut oil instead of butter.
Extra protein: Stir a scoop of vanilla protein powder into the oat base with an extra splash of milk.
Pumpkin apple: Add 1/4 cup of pumpkin puree and 1/2 teaspoon of pumpkin pie spice to the oats.

How to Store

Crisp topping: Store it in an airtight container at room temperature for up to 1 week.
Overnight oats: Keep them in covered jars in the fridge for up to 4 days.
Cinnamon apples: Since they’re already in the jars, they’ll keep right along with the oats.

Can I Make a Baked Apple Crisp Recipe with Oats Instead?

Yes! If you’re craving the real thing, the same cinnamon apples and oat topping work as a dessert. Pile extra apples into a baking dish, cover them with a double batch of the crisp topping and bake at 350°F until bubbly. For weekday mornings, though, the overnight version is the easy apple crisp recipe with oats I’ll be reaching for.

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Apple Crisp Overnight Oats

Why You’ll Love These Apple Crisp Oats