Overnight oats apple pie style

Portions:

Preparation:

15 minutes

Craving a comforting breakfast that tastes like dessert... but in a nutritious version? This apple pie-style overnight oatmeal combines the sweetness of Quebec apples, warm spices, and creamy oats for a flavorful morning treat. Prepared in advance, it's perfect for busy mornings without compromising on pleasure. A simple and delicious way to start the day.

Ingredients

Apple filling

3 Quebec apples, washed, cored, and diced

10 ml (2 teaspoons) olive oil

5 ml (1 teaspoon) cinnamon

1 ml (¼ teaspoon) nutmeg

10 ml (2 teaspoons) maple syrup

A pinch of salt

Overnight oats

250 ml (1 cup) rolled oats

125 ml (½ cup) textured vegetable protein (TVP)

375 ml (1 ½ cups) plain Greek yogurt

325 ml (1 ½ cups) plant-based beverage

20 ml (2 tablespoons) maple syrup

30 ml (2 tablespoons) nut butter

Preparation

Start with the apple filling. Heat the olive oil in a skillet over medium heat. Add the apples and cook for 8 to 10 minutes, stirring, until the apples are tender and lightly caramelized.
Add the maple syrup, cinnamon, nutmeg, and a pinch of fleur de sel, stir, and remove from heat. Allow to cool completely.
Now prepare the oat mixture. In a large bowl, combine the Greek yogurt, plant-based milk, maple syrup, and nut butter. Mix until smooth, then add the oats and textured vegetable protein. Mix again to thoroughly combine the dry ingredients.
Divide the two mixtures into 4 containers, alternating the two preparations to create several layers.
Cover and refrigerate for at least 4 hours, ideally overnight.

Tips and tricks

Choose a sweet and slightly tart apple such as Gala, Spartan, or Cortland to recreate the taste of a real apple pie.
Let it rest in the refrigerator for at least 4 hours—ideally overnight—so that the flakes absorb the liquid and become creamy.
Cinnamon, nutmeg, ginger, or even a touch of vanilla: adjust to your liking to accentuate the "apple pie" effect.
Roasted nuts, seeds, or homemade granola add an interesting texture when serving.

In collaboration with

Vanessa Daigle, nutritionist and