Fall is best celebrated with apple pie-inspired overnight oats in the morning.
This simple breakfast can be prepared and stored for busy work and school mornings. For tangier oats, use kefir or any nondairy milk instead of reduced-fat milk.
Add 1 ½ cups diced Granny Smith apples and extra for garnish. Pure maple syrup (2 ½ teaspoons) 2 tsp grated lemon zest, plus garnish 1 tbsp lemon juice 1 tsp ground cinnamon
1/4 tsp ground ginger Reduced-fat milk, 2 cups 1 cup plain Greek-style strained nonfat yogurt 1/4 tsp salt 2 ¼ cups aged rolled oat
A small skillet with apples, maple syrup, lemon juice, cinnamon, and ginger should simmer over medium-high heat. Cover and simmer 5–8 minutes, stirring occasionally, until the apples soften and a syrup develops. Allow to cool.
Whisk milk, yogurt, salt, and lemon zest in a large bowl until smooth. Add oats and mix well. Fill four 1-cup jars with lids with 3/4 cup of the oat mixture. Put 3 teaspoons of apple mixture in each jar. Cover and chill jars for 12 hours or 5 days.
If preferred, add lemon zest and apple before serving.
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