These days I’ve got nothing but time so I’ve been making my oatmeal on the stovetop which takes about 10-15 min. Overnight oats are great because you can make them up to a week in advance. Just pull them out of the fridge and they’re ready to go! I used to block out a chunk of time on Sunday afternoons to make a batch for the week. I had a lot of fun experimenting with different toppings and because breakfast is the reason I get out of bed in the morning, it gave me something to look forward to. Oats are such a great ingredient—they’re full of protein and complex carbohydrates with help you stay full for hours.

I’m pretty sure I’ve eaten some form of oatmeal everyday for the past four years, so I get pretty excited when I can shake up my recipes with new seasonal ingredients. My go to summer toppings are definitely strawberries and raspberries, but come winter and the berries either aren’t available or taste pretty bland. So, on to apples!

I’ve seen a lot of recipes for overnight oats with apples, but most of them just call for raw chopped apple. I feel like when raw apple sits in liquid overnight it kind of loses its flavor. To solve this problem, I made an apple compote to layer on the bottom. It’s so easy, and perfect for making a big batch of overnight oats. I made my oats in a jar, because it looks cool, but you can do in any container, just make sure it’s microwave safe if you plan on heating these up. Also, I’ve found that 2/3 cup of oats is the perfect amount for me, but I know that’s kind of a weird measurement, so feel free to adjust. Just make sure that you keep a milk : oat ratio of 1:1.

(Pro tip: if you end up with extra compote, have it warm with a scoop of vanilla ice cream and a handful of granola for an instant apple crisp

• Ingredients •

For the compote:
2 lbs apples, peeled and cubed (about 8 medium)
2 tbsp brown sugar
1 tbsp lemon juice
1 tsp cinnamon 
1/4 tsp nutmeg
1/4 tsp cloves

For each jar:
2/3 cup rolled oats
2/3 cup milk of choice
1 tsp maple syrup
1/2 tsp cinnamon

• Instructions •

In a medium saucepan, heat apples, sugar and and a tablespoon of water over high heat. When bubbling, reduce to low heat and cover. Cook for 15-20 minutes or until apples have softened and released their moisture, stirring every five minutes or so. Stir in lemon juice and spices and cook for 1-2 more minutes. Remove from heat and allow to cool.

To assemble, layer about 3/4 cup of compote on the bottom of jar or bowl. Follow with oats, milk and maple syrup. You may want to mix these in a separate bowl before adding. Place in the refrigerator for at least 3 hours before eating.