Apple compote overnight oats

Prepare a batch of these delicious and nutritious apple compote overnight oats on a Sunday afternoon to have a wholesome breakfast ready for the work week ahead. These oats are easy to make, delicious and if you use plant-based alternative milk then these are a great vegan option. If you are picking your own apples this fall and running out of recipe ideas then this is also a great way to use those extra apples.

Ingredients:

(Makes 4 to 5 mason jars)

For the apple compote

• 4 apples, cored and diced (peeling is optional, I leave the skin for the fiber)
• 2 tbsp. brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg (optional)
• 2 tsp. vanilla extract
• 1 tsp. lemon juice
• a pinch of salt

For the overnight oats

• 4 cups of rolled oats
• 4 tbsp. maple syrup (adjust to taste)
• 1 cup of chopped nuts (walnuts or pecans)
• 1/2 tsp. ground cinnamon
• 1 litre of whole milk, or plant-based milk (soy, almond, etc.)

Extra ingredient ideas: chia seeds, sunflower seeds, shredded coconut, chopped almonds, dried fruit (raisins or cranberries)

Preparation:

Apple compote

In a large pot combine the apples, brown sugar, cinnamon, nutmeg, salt and vanilla extract. Stir to coat the apples in the mixture. Cook in the stove at medium heat for about 10 to 15 minutes or until the apples are tender. Let the compote to cool and reserve.

Rolled oats

In a large bowl combine the oats, milk, maple syrup, nuts and/or any additional ingredients of your choice. Stir well to ensure all the ingredients are evenly mixed.

Assemble

In mason jars start with a layer of apple compote, add a portion of the rolled oats mix on top of the apple compote. Continue layering apple compote and rolled oats mix until each jar is full. Close with lid.

Refrigerate overnight. Enjoy!