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Apple Pie Vegan Overnight Oats - These quick and easy overnight oats let you have healthy pie for breakfast! They're a gluten free, make-ahead breakfast, that is under 300 calories and is perfect for busy mornings! | Foodfaithfitness.com | @FoodFaithFit
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Apple Pie Vegan Overnight Oats

These quick and easy vegan apple pie overnight oats let you have healthy pie for breakfast! They're a gluten free, make-ahead breakfast, that is under 300 calories and is perfect for busy mornings!
Course Breakfast
Cuisine American
Keyword apple pie, healthy breakfasts, oatmeal, overnight oats, vegan breakfasts
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 1/2 inch a Large apple chopped into 1 cubes (about 2/3 cup), I like Fujis
  • Water
  • 1 Tbsp Pure maple syrup + additional for serving optional *read notes
  • 1 Cup Rolled old fashioned oatmeal
  • 1/2 Tbsp Cinnamon
  • 3/4 Cup + 2 Tbsp Unsweetened vanilla almond milk
  • 1/4 Cup + 2 Tbsp Unsweetened apple sauce

For the topping:

  • 1 Tbsp Almond flour
  • 1 Tbsp Rolled old fashioned oatmeal
  • 1/2 Tbsp Coconut sugar
  • 1 tsp Coconut oil softened to room temperature (should be the consistency of softened butter)

Instructions

  • Place the chopped apple into a medium, micro-wave safe bowl and fill with water until the apples are JUST covered. Cover with a lid (or a plate) and microwave for 4 minutes, or until the apples are tender and begin to soften.
  • Drain the water and add in the maple syrup. Cover the bowl again and microwave an additional 2-3 minutes until the apples are fairly soft and the syrup has absorbed into the apples a little bit.
  • Using a fork mash the apples, but leave them a little bit chunky for texture. Divide between two cups. Note: your maple syrup won't be totally absorbed into the apples, this is normal. Just divide that between the 2 cups as well.
  • In a medium bowl, mix the oatmeal and cinnamon together. Add in the almond milk and apple sauce and stir until well combined.
  • Divide the oatmeal mixture between the two cups and refrigerate overnight.
  • To make the crumbs:
  • Mix together the almond flour, oatmeal and coconut sugar in a small bowl. Add in the coconut oil and mix, using your hands, until crumbly.
  • Spread the mixture onto a microwave-safe plate and microwave for 1 minute. Stir, and the microwave for an additional 30-60 seconds until lightly golden brown. Your crumbs WON'T be crunchy yet.
  • Place into the refrigerator for at least 1 hour to harden (I just make mine at the same time I make the oats and let them sit overnight.)
  • The next morning, divide the crumbs between the cups and DEVOUR.

Notes

*My husband thought this was the perfect sweetness, and I thought it could MAYBE use a little more. So, I recommend using 1 Tbsp syrup and tasting in the morning. If you need sweeter, stir in a little more syrup.