Apple Pie Overnight Oats Recipe With Yogurt: Spiced Apple Comfort in a Jar

There’s something deeply comforting about waking up to a ready-to-eat breakfast that tastes like dessert. This layered creation brings all the cozy flavors of apple pie to your morning routine—without turning on the oven.

Warm cinnamon, tender apples, and a creamy yogurt base combine overnight for a dish that feels indulgent but keeps you full. The texture strikes the perfect balance between smooth and slightly chewy, with every bite packed with autumn spice.

It takes less than 10 minutes to assemble the night before, and the flavors only deepen as they rest. No baking, no fuss—just pure, spiced apple comfort in a jar.

Perfect for busy mornings or lazy weekends when you want a taste of home. Here’s how to make it.

Ingredients for Apple Pie Overnight Oats Recipe with Yogurt

Warm spices and tender apples meet creamy yogurt for cozy, dessert-like comfort in a jar.

The oats are the base here—old-fashioned rolled oats give you that perfect chewy texture (skip the quick oats). I grab mine from Trader Joe’s or the bulk bins at Whole Foods. For the yogurt, Greek yogurt with 5% fat or higher keeps everything luxuriously creamy. Low-fat versions can get watery overnight. The apples? Any variety works, but Honeycrisp or Fuji hold their shape better.

No maple syrup? Honey or agave work just as well. Out of chia seeds? Skip them—flaxseeds at the same amount do the same thickening job. For extra crunch, chopped walnuts or pecans on top in the morning are a great addition. If you’re using honey, make sure it’s the real stuff (none of that corn syrup blend nonsense).

Assemble the night before, and it’ll keep in the fridge for up to 3 days. The flavors actually get better after 24 hours. Store in airtight jars (mason jars are perfect) and add toppings fresh when you’re ready to eat.

Step-by-Step Instructions for Apple Pie Overnight Oats With Yogurt

Mix, layer, and chill—this no-cook breakfast comes together in minutes for morning delight.

Step 1: Prepare the Apple Pie Filling Base

Core and dice the 2 whole Apples into small, even pieces. In a medium bowl, toss them with 1.5 tsp Ground Cinnamon, 2 tbsp Brown Sugar, and 0.25 tsp Salt. The cinnamon should coat every piece evenly, and the apples will start releasing their juices after a few minutes.

Microwave this mixture for 1-2 minutes until the apples soften slightly—you want them tender but still holding their shape. The sugar will dissolve into a light syrup that soaks into the apples. Let this cool completely before assembling to prevent warming the yogurt.

Step 2: Mix the Creamy Oat Base

In a large bowl, whisk together the 1.5 cups Greek Yogurt, 0.75 cup Milk, 3 tbsp Maple Syrup, and 1 tsp Vanilla Extract. The mixture should be smooth with no lumps. I always use the full-fat yogurt here—it creates that luxurious, pudding-like texture that makes this dish feel indulgent.

Add the 2 cups Rolled Oats and 2 tbsp Chia Seeds to the wet mixture and stir well. The oats will absorb liquid as they sit, but you should see some standing liquid on top initially. This is normal and ensures the oats soften properly overnight.

Step 3: Layer and Assemble the Jars

Divide half of the oat mixture evenly between four jars or containers with lids. Then add a layer of the cooled apple mixture to each jar, followed by 2 tbsp Almond Butter drizzled over the apples. You can warm the almond butter slightly to make it easier to drizzle.

Top with the remaining oat mixture, pressing down gently to remove air pockets. If using, sprinkle 0.25 cup Raisins on top of each jar—they’ll plump up beautifully overnight. Seal the jars and give them a gentle shake to settle the contents.

Step 4: Chill and Let the Flavors Meld

Refrigerate the jars for at least 4 hours, but overnight is ideal. As they chill, the oats will absorb the liquid, the chia seeds will thicken the mixture, and all those apple pie flavors will develop and intensify. The texture should be creamy with a slight chew from the oats.

In the morning, give each jar a good stir before eating. The almond butter will have firmed up slightly, creating delicious ribbons throughout. If you prefer it thicker, let it sit at room temperature for 10-15 minutes before digging in. Serve with an extra drizzle of maple syrup if desired.

Pro Cooking Tips for This Dish

Apple Prep Pro Tips

For the best texture, dice your apples into ¼-inch pieces—small enough to soften but large enough to hold shape. I use a Honeycrisp or Fuji for natural sweetness. Toss them immediately with lemon juice if you’re prepping ahead to prevent browning.

Layering Technique

Start with the oat mixture at the bottom, then apples, then almond butter. This order prevents sogginess. Press each layer gently to remove air pockets. I use wide-mouth mason jars for easy stirring and serving.

Liquid Ratio Secret

The ideal ratio is 1:1.5 oats to liquid by volume. If your yogurt is thick, add an extra 2-3 tbsp milk to compensate. The chia seeds will absorb 5-6 times their weight in liquid overnight, so don’t skip them if you want a pudding-like texture. 💡

Flavor Boosting

Toast your oats in a dry pan for 5 minutes before mixing for a nutty depth. Add a pinch of nutmeg or allspice to the apple mixture for extra warmth. I always use Ceylon cinnamon—it’s milder and more aromatic.

Morning Adjustments

If your oats are too thick, stir in 1-2 tbsp milk until creamy. For more sweetness, drizzle with 1 tsp maple syrup. Add toppings like toasted pecans or a dollop of yogurt just before serving.

Storage Hack

Make a double batch and store in the fridge for up to 3 days. The flavors intensify with time. For grab-and-go convenience, use leak-proof containers and add toppings the morning of. ❄️

Frequently Asked Questions